El Cubano


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This sandwich is traditionally made on a grill and pressed down with a brick or heavy sandwich press. This is hard to replicate at home unless you happen to have a heavy brick sitting around!

I solve the problem by baking the sandwich in a hot oven with a very hot cast-iron skillet resting on top of the sandwich. As the sandwich bakes, the hot, heavy skillet presses it down and gets the job done. If you happen to have a panini press, you could use that as well.


  • 1 large baguette or medium French loaf
  • Dijon mustard
  • ¼ pound Swiss cheese, sliced
  • Sliced pickles
  • pound (about a cup) smoked ham
  • pound (about a cup) chopped pulled pork


    1. Preheat oven to 400°F. Heat a large cast-iron skillet in the oven.
    2. Slice baguette in half down the middle. Slather both sides of the bread with Dijon mustard.
    3. Add a few slices of Swiss cheese to the bottom piece of bread and lay on a few pickle slices. Add sliced ham to the sandwich followed by the chopped pulled pork.
    4. Add the top piece of bread to the sandwich and set it on a baking sheet. Lay a piece of foil on top of the sandwich.
    5. When the oven is hot, carefully remove the cast-iron skillet and place it on top of the sandwich so foil is in between skillet and sandwich. It should balance without too much problem. This will press the sandwich as it cooks.
    6. Carefully place the baking sheet, sandwich, and skillet all back into the oven. Bake for 10 to 12 minutes.
    7. Remove baking sheet and carefully remove skillet from the top. Cut sandwich in half and serve immediately!