Lunch · 25 min · caribbean

Cuban Sandwich

If you like cuban bread (or baguette), you’ll love this Caribbean lunch — 25 minutes from craving to table. It is weeknight cooking that still hits your targets — 51 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 400 g Cuban bread (or baguette)
• 12 oz Roast pork
• 8 oz Ham
• 8 slices Swiss cheese
• 12 slices Dill pickles
• 4 tbsp Yellow mustard
• 3 tbsp Butter

Steps

1. Slice the Cuban bread lengthwise. If you can’t find Cuban bread, a soft French loaf works — the key is a crisp crust and airy crumb that compresses well.
2. Spread mustard on both cut sides. Layer roast pork, ham, Swiss, and pickles in that order — the cheese goes against the bread so it melts into the crust.
3. Butter the outside and press in a hot skillet or panini press with a heavy weight on top. Press hard — a Cubano should be flat and compact, not fluffy.
4. Cook 3 to 4 minutes per side until the crust is golden and crackling and the cheese is fully melted.
5. Rest 2 minutes, then slice on the diagonal. The pickle’s acidity against the rich pork is what makes this sandwich legendary.

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