A fun and elevated twist on the beloved classic, the Cuban Sandwich. This recipe features perfectly fried ham and turkey, layered with crisp pickles, creamy Swiss cheese, a zesty mustard blend, and a homemade roasted garlic aioli, all pressed between slices of artisanal panini bread until golden and irresistible.
Beyond the Basic: The Irresistible Allure of a Perfectly Crafted Sandwich
There’s a universal comfort found in a well-made sandwich. Whether it’s grilled, griddled, or pressed, the magic truly happens when layers of savory meats, gooey melted cheese, and a tantalizing sauce come together in a symphony of flavors and textures. It’s more than just a meal; it’s an experience, a miniature culinary journey held between two slices of bread. On our blog alone, we celebrate this simple pleasure with dozens of variations—from hearty burgers and versatile quesadillas to a rich assortment of classic and creative sandwiches. Each one tells a story, but few resonate as deeply as the iconic Cuban sandwich.
My admiration for the Cuban sandwich runs incredibly deep. It’s a classic for a reason, boasting a harmonious blend of salty, tangy, and rich elements. But as with any great classic, there’s always room for a little innovation, a slight elevation to transform the familiar into something truly extraordinary. That’s precisely what we’ve done here, taking my cherished Cuban and kicking it up a notch (or three!) with some delightful additions and a secret technique that promises unparalleled flavor and texture.
The Signature Twist: Fried Ham and Turkey for Unmatched Flavor
Traditionally, a Cuban sandwich is a robust combination of ham, succulent roasted pork, tangy pickles, and Swiss cheese. While we adore the classic, our rendition introduces a unique and incredibly delicious twist: thinly sliced turkey, beautifully caramelized alongside the ham. But here’s the game-changer—we don’t just layer them cold. Both the ham and turkey are briefly fried in a touch of butter, transforming them into crispy, golden-edged perfection. This small but mighty step is my secret to a truly killer Cuban sandwich, imparting an incredible depth of flavor and a textural contrast that you won’t find in any ordinary sandwich.
The gentle caramelization on the edges of the meat, coupled with the tender interior, adds a layer of richness that complements the sharp mustard and the creamy aioli beautifully. It’s a simple technique that elevates the entire sandwich, making each bite an experience of savory, buttery goodness that truly sets this Cuban apart.
Crafting the Irresistible Roasted Garlic Aioli
Every great sandwich needs a stellar sauce, and for this Pressed Cuban, our homemade roasted garlic aioli is the undisputed star. Its creamy texture and deep, mellow garlic flavor perfectly balance the richness of the meats and the tang of the pickles and mustard. Making it from scratch is surprisingly simple and yields a flavor far superior to anything store-bought.
Begin by roasting your garlic cloves. The roasting process transforms raw garlic’s pungent bite into a sweet, earthy, and incredibly aromatic essence. You’ll need 2 to 4 cloves, depending on your preferred level of garlicky goodness. Place the unpeeled cloves on a piece of heavy-duty aluminum foil. A drizzle of olive oil and a pinch of kosher salt will help them soften and caramelize beautifully. Fold the foil into a neat little purse, sealing the edges to trap the steam and flavors. Roast this aromatic package in a preheated 400°F (200°C) oven for 20-30 minutes, or until the cloves are soft and golden brown. Once roasted, carefully remove the foil pouch and allow the garlic to cool slightly. When cool enough to handle, peel away the skins – they should slip off easily – and smash the tender cloves with a fork until a smooth paste forms.
Finally, stir this luscious smashed roasted garlic into 1/2 cup of your favorite mayonnaise. While a good quality store-bought mayonnaise works perfectly, if you’re feeling adventurous and want to elevate your aioli even further, consider making your own homemade mayonnaise. The difference in freshness and flavor is remarkable, truly taking this aioli from delicious to unforgettable. (You can often find fantastic homemade mayonnaise recipes in quality cookbooks or online!)
The Secret to Sizzling Meats
Now for the key element that sets this Cuban sandwich apart: the perfectly fried meats. This step is crucial for achieving that delightful crispy texture and caramelized flavor that makes every bite truly exceptional. Heat a large, 12-inch non-stick skillet over medium to medium-high heat. Once the pan is hot, melt a tablespoon of butter, ensuring it coats the bottom of the skillet evenly.
Carefully place four slices of ham into the hot skillet. Allow them to cook undisturbed for 2-3 minutes, until they turn golden brown, slightly crispy at the edges, and beautifully caramelized. Flip the ham slices and cook for another minute or two on the other side. This quick sear locks in the flavor and adds a fantastic textural dimension. Once done, transfer the crispy ham to a clean plate and repeat the process with the remaining four slices, adding another half tablespoon of butter if needed to keep the pan lightly greased.
Next, it’s the turkey’s turn. Add another tablespoon of butter to the skillet, adjusting the heat if necessary to prevent burning. Just like the ham, cook all eight slices of thinly sliced deli turkey breast until they are wonderfully crispy and caramelized, flipping halfway through to ensure even browning. The buttery crispness of both meats will become a foundational layer of flavor and texture in your Cuban sandwich.
Once all the turkey is perfectly cooked, transfer it to the plate with the ham, ready for assembly.
Assembling Your Masterpiece: Layers of Flavor
With your roasted garlic aioli ready and your ham and turkey perfectly crisped, it’s time to gather all the components for your epic Pressed Cuban Sandwich. You’ll need two loaves of sturdy panini bread (or a crusty artisan loaf that holds up well to pressing), your freshly made garlic aioli, the fried ham and turkey, tangy dill pickles, and a flavorful mustard blend. For an extra kick, I recommend combining equal parts country-style Dijon mustard and whole-grain mustard for a delightful balance of sharpness and texture – it’s a game-changer!
Start the assembly by generously spreading a tablespoon of your mustard blend on the inside of each bottom half of the bread. This provides the classic tangy foundation.
Next, take the top halves of the bread and smear the inside generously with your rich, aromatic roasted garlic aioli. This creamy layer will add moisture and a beautiful depth of flavor.
Now, it’s time for the star proteins. Layer the crispy fried turkey slices on top of the mustard-coated bottom halves of the bread, ensuring an even distribution for each sandwich.
Follow with the equally delicious crispy fried ham, stacking it neatly over the turkey. The combination of these two meats, enhanced by their brief pan-fry, is truly magnificent.
Then, strategically place the dill pickle slices. Their sharp, briny crunch is essential to cut through the richness of the meats and cheese, offering a refreshing counterpoint.
Finally, crown your creation with two generous slices of baby Swiss cheese per sandwich. This mild, nutty cheese will melt into a luscious, gooey layer, binding all the ingredients together.
Gently place the aioli-coated top halves of the bread back onto your fully loaded sandwiches, pressing down lightly to secure all the layers.
Pressing for Panini Perfection
The final step in creating this glorious sandwich is the press! Preheat your panini press according to the manufacturer’s instructions. A hot press is key to achieving that perfectly golden, crispy exterior and beautifully melted interior. Once hot, you can optionally brush the grill plates with a little melted butter for an extra rich crust and to prevent sticking. This step adds another layer of flavor and ensures a flawless golden finish.
Carefully place your generously filled Cuban sandwich onto the preheated panini press. Depending on the size of your press, you might need to cook them one at a time. The sandwiches will be substantial, so handle them with care as you position them on the grill. Close the lid and let the panini press work its magic, typically for 5-7 minutes. It will grill the bread to a beautiful golden brown and melt the Swiss cheese into a deliciously gooey embrace, fusing all the flavors together.
Keep a close eye on the press, ensuring the bread doesn’t burn but gets wonderfully crisp. The aroma filling your kitchen will be incredible!
Ah, that perfectly melted cheese, oozing out slightly, is a sight to behold and a promise of the deliciousness within.
Serving Suggestions and Enjoyment
Once your Pressed Cuban Sandwich is perfectly golden and the cheese is gloriously melted, carefully remove it from the press. The anticipation will be almost unbearable! For optimal enjoyment, immediately slice the sandwich in half, either diagonally or straight down the middle. This reveals all those magnificent layers and makes it easier to handle.
Serve your sensational Cuban sandwich immediately, while it’s still warm and crispy. It pairs wonderfully with classic accompaniments like a side of crunchy potato chips, a few extra dill pickle spears for those who love an extra tang, and an icy cold beverage to complete the meal. This is more than just a sandwich; it’s a delightful culinary experience perfect for lunch, dinner, or even a gourmet snack.
Enjoy this incredible sandwich! If you give this Pressed Cuban Sandwich recipe a try, we’d love to hear from you. Snap a photo and tag us on Twitter or Instagram!
My cookbook, Simply Scratch: 120 Wholesome Homemade Recipes Made Easy, is now available! CLICK HERE for details and THANK YOU in advance for your support!
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2
servings
Pressed Cuban Sandwich with Roasted Garlic Aioli
25
mins
15
mins
40
mins
Ingredients
FOR THE GARLIC AIOLI:
- 4 cloves garlic
- olive oil
- kosher salt
- 1/2 cup mayonnaise, homemade or store bought
FOR THE CUBAN PANINI:
- 2 loaves panini bread, halved horizontally
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 8 slices deli turkey breast
- 8 slices deli ham
- 4 dill pickle slices, sandwich slices
- 4 slices baby Swiss cheese
- olive oil spray, for panini press
Instructions
FOR THE GARLIC AIOLI:
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Preheat your oven to 400°F (200°C).
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Place cloves of garlic on a sheet of aluminum foil and drizzle with a little olive oil and a pinch of salt. Crimp the edges to form a foil “purse” and place in the oven. Roast for 20-25 minutes until soft. Allow to cool, then peel and smash with a fork.
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Add the smashed roasted garlic to a bowl with 1/2 cup of mayonnaise and mix well to combine.
FOR THE CUBAN PANINI:
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Cut the panini loaves in half horizontally. Spread the roasted garlic aioli evenly on the inside of the top halves of the bread.
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In a small bowl, combine both types of mustard. Divide the mustard blend among both bottom halves of the bread and spread evenly.
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Heat a large, 12-inch non-stick skillet over medium-high heat. Once hot, add 1/2 tablespoon of butter and swirl to coat the pan lightly. Place 4 slices of the deli ham in the skillet and cook for 2-3 minutes until golden brown and crispy. Flip and cook for another minute or two. Transfer to a plate. Repeat with another 1/2 tablespoon of butter and cook the remaining 4 slices of ham. Follow the same steps to cook and caramelize all 8 slices of turkey.
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On each mustard-coated bottom half of the bread, layer 4 slices of the fried turkey, followed by 4 slices of the fried ham, 2 dill pickle slices, and 2 slices of baby Swiss cheese. Carefully place the aioli-coated top halves of the bread on top.
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Preheat your panini press according to its package directions. Optionally, brush the press with melted unsalted butter. Place one sandwich on the press and cook until the cheese is melted and gooey, and the bread is golden and crispy. Repeat with the remaining sandwich.
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Cut each pressed sandwich in half and serve immediately.
Carbohydrates: 7g,
Protein: 50g,
Fat: 65g,
Saturated Fat: 15g,
Polyunsaturated Fat: 28g,
Monounsaturated Fat: 20g,
Trans Fat: 1g,
Cholesterol: 139mg,
Sodium: 2612mg,
Potassium: 712mg,
Fiber: 1g,
Sugar: 3g,
Vitamin A: 158IU,
Vitamin C: 2mg,
Calcium: 582mg,
Iron: 2mg
Laurie McNamara
Mains & Entrees
American
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