This Sheet Pan Cubano Sandwich is the ultimate cuban sandwich recipe. Thinly sliced ham, cuban marinated pork and gruyere cheese are layered with pickles and mustard then baked on a weighted sheet pan, resulting in a crispy, delicious sandwich.
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My husband, Rick, is a sandwich person. I am not. When he gets a craving for something, he wants a sandwich. Me on the other hand, I’ll take a huge bowl of pasta… However, there’s one sandwich that can always win my heart – the Cubano.
My version of this Torta Cubano is bound to bring a whole new level of controversy to the mix, because I’m switching things up in a couple ways:
- Using gruyere cheese instead of the traditional Swiss variety.
- Baking the sandwiches instead of grilling them.
If I had a panini press at home, I’d definitely go that route, but since I do not, I thought that baking these cubano sandwiches in the oven would do the trick. But the key part was adding some pressure on top of them to weight them down as they cooked away, resulting in that perfect crunchy exterior and the melty, delicious inside.
To do that, I placed the sandwiches on a cookie sheet and then placed another cookie sheet on top of them. Then, on top of that, I placed a heavy cast iron skillet. Super simple to do with items you probably already have at home. No need to invest in a fancy panini press…
Ingredient Notes
- Torta Rolls – Most likely, you won’t find cubano sandwich rolls in your local market. I did not. So instead, I used some torta rolls. Ciabatta, hero rolls or even a baguette would also work here.
- Yellow Mustard – Yellow mustard is traditional, but you can also use dijon mustard.
- Sliced Cooked Ham – AKA deli ham.
- Cuban Mojo-Marinated Pork – I used some mojo-marinated pork that I had made in my Instant Pot the night before. I’d highly suggest making that cuban pork – it’s amazingly delicious. But, if you’re short on time, feel free to use store-bought roast pork.
- Gruyere Cheese – Swiss cheese is more traditional, and can also be used.
- Pickles – I used long, thin sliced pickle slices, but any pickles will work. I also used some of the pickle juice to season my bread.
- Butter – Unsalted is preferred so that you can control the salt level.
How to Make It
Step 1
Prepare the Rolls
- Preheat your oven to 400-degrees.
- Brush the cut portion of the top bread slice with pickle juice and mustard.
Step 2
Layer the Ingredients
- Layer on the ham, pork, cheese, and dill pickles.
Step 3
Butter the Rolls
- Brush the top and bottom outside of the sandwich with melted butter and place on a rimmed baking sheet.
Step 4
Press
- Place a second baking sheet on top of sandwiches and press lightly.
Step 5
Bake
- Bake for 20 minutes, or until bread is golden and cheese is melted.
- Let cool slightly, then slice each sandwich in half on the diagonal and serve.
How to Make Ahead + Store
Leftover Cuban sandwiches will last up to 5 days in the refrigerator in an airtight container. Warm them up in an air fryer or in the oven at 350-degrees F for a few minutes.
Erin’s Wine Pairings
- Try a Pinot Noir with this sandwich. Hints of red cherries, a bright acidity and soft tannins won’t overpower the delicate flavors of the ham and gruyere cheese.
- For a white wine option, I’d lean towards a Vinho Verde. Its bright acidity, and slight effervescence will be amazing with the tangy pickles and creamy cheese.
Did you try this baked cuban sandwich?
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Full Recipe
Sheet Pan Cuban Sandwiches
Ingredients
- 4 torta rolls (ciabatta, baguettes or hero rolls, split lengthwise)
- 2 Tablespoons yellow mustard
- ½ pound cooked ham (thinly sliced )
- ½ pound Cuban Mojo-Marinated Pork (or store-bought roast pork)
- ¼ pound Gruyere Cheese (thinly sliced )
- 6 dill pickles (sliced, plus 4 teaspoons pickle juice)
- 2 Tablespoons unsalted butter (melted)
Instructions
- Preheat oven to 400°F.
- Brush each top bread slice with 1 teaspoon pickle juice and mustard, then layer on the ham, pork, cheese, and dill pickles.
- Brush the top and bottom of the sandwich with melted butter and place on a baking sheet. Place a second baking sheet on top of sandwiches and press lightly. Place a large cast-iron skillet on top of baking sheets to press.
- Bake for 20 minutes, or until bread is golden and cheese is melted. Let cool slightly, then slice each sandwich in half on the diagonal and serve.
Nutrition
This baked cuban sandwich recipe was originally published in 2018. It was updated in 2023 to add new information. The cubano sandwich recipe remains the same. Enjoy!
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