Cuban Toastie (Cubano)

By toastiemaker.com · Updated 16 Oct 2026

A Cuban sandwich (cubano) is roast pork, ham, Swiss cheese, dill pickles and yellow mustard, pressed flat on soft bread until the crust shatters and everything inside melts together. It's at its best in a panini press, where firm, even pressure for about 5 minutes does what a Cuban plancha does. A sealed toastie maker makes a good, more compact version if you slice the pork thinly and warm it first.

The technique: pressure and pre-warming

A cubano depends on pressure. The street-food version is cooked on a plancha with a heavy press until the sandwich is about half its starting height. Pressing pushes the layers into full contact, so heat moves through quickly, the cheese melts into the meat and the bread crisps into a thin shell.

Why a panini press suits it

A panini press with a floating hinge presses evenly across a whole roll, and flat or lightly ridged plates crisp the outside. A sealed toastie maker presses only at the edges and has a fixed cavity depth, so you get a sealed pocket rather than a flat press. Our toastie maker vs panini press comparison explains when each one is better.

Warm the pork

Two layers of meat straight from the fridge are a lot of cold mass. By the time the centre is warm, the bread can be burnt. A short warm-up first gives the inside a head start. Cold ham is thin enough to leave as it is.

Pickles in the middle

Pickles add sharpness and crunch, but they're wet. Patting them dry and putting them in the centre, away from the bread, stops them making the bread soggy. It's the same moisture control we use with sauerkraut in the Reuben toastie.

The bread

Traditional Cuban bread is light with a thin crust. In the UK, a soft white sub roll is the closest match. Crusty baguette is too hard and shatters before it presses flat. For a sealed toastie maker, use soft sandwich bread so the edges crimp. See best bread for toasties.

Other appliances

For a frying pan, use the classic home method: put the sandwich in a pan on medium heat and press it down with a second heavy pan, or a foil-wrapped brick, for 3–4 minutes per side (see frying pan toastie). A health grill works like a panini press. Cook for 5 minutes, and see toastie maker vs health grill. Air fryers can't press, so they're not ideal for this one.

Variations

• Medianoche: the same filling on a sweeter, softer roll. Brioche-style rolls work.
• Mojo pork: marinate the roast pork in orange juice, lime, garlic and cumin before roasting.
• Pulled pork Cuban: use 50g of cold pulled pork with the sauce squeezed off, which is great for leftovers.
• Ham-only: no pork? Double the ham. That's close to our ham and cheese toastie with pickles.

Mistakes to avoid

• Thick slabs of pork: slice it 2–3mm thick or the centre stays cold.
• Too little pressure: in a press, push down firmly at the start, then let the lid rest.
• Wet pickles against the bread: it goes soggy. Pat them dry and keep them central.
• Swapping English for yellow mustard: English mustard is much hotter. If you use it, use a quarter of the amount.

If you're thinking about buying a press, the best panini press guide covers floating hinges and plate types. A model like the George Foreman grills is a common dual-use choice, and our George Foreman guide covers them. For a sealed toastie maker, see the best toastie maker roundup.