Best 8 Grilled Sandwiches Cuban Style Recipes

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Embark on a culinary journey to the vibrant streets of Miami with our tantalizing grilled Cuban sandwiches. These delectable sandwiches, a staple of Cuban cuisine, are crafted with an irresistible combination of flavors and textures that will leave you craving more. Discover the art of layering savory roasted pork, juicy ham, tangy pickles, melted Swiss cheese, and a zesty mustard sauce between two slices of perfectly grilled Cuban bread. Indulge in the classic Cuban sandwich, or elevate your taste buds with variations such as the Media Noche, featuring sweet ham and melted mozzarella, or the Cubano Completo, a feast of flavors with the addition of salami and Genoa salami. Whether you prefer a traditional approach or a modern twist, these grilled Cuban sandwiches promise an explosion of taste in every bite.

Here are our top 8 tried and tested recipes!

GRILLED CUBAN SANDWICH



Grilled Cuban Sandwich image

Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good

Provided by Bonnie G 2

Categories     Ham

Time 20m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 7

1 loaf Cuban bread, sliced lengthwise
1/4 cup unsalted butter, softened
3 tablespoons yellow mustard (to taste)
1 1/2 lbs boiled ham, sliced
1 1/2 lbs roasted pork, sliced
1 lb swiss cheese, sliced
1 cup dill pickle slices (to taste)

Steps:

  • Assemble the sandwich.
  • Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
  • Wrap the sandwich in foil.
  • Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
  • Press and grill the sandwich.
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  • Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
  • Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
  • Slice and serve.
  • Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
  • NOTES:.
  • The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
  • Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.

GRILLED CUBANO SANDWICH



Grilled Cubano Sandwich image

When you think of the classic flavors of a Cubano sandwich, you think spicy mustard, tangy pickles and succulent pieces of pork. In this recipe we marinate pork tenderloin in yellow mustard and pickle juice so those bold flavors penetrate the meat. Pressing the sandwich onto the grill with a weight guarantees that the bread gets nice and toasty and the cheese is completely melted.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 11

One 1-pound pork tenderloin
1/4 cup plus 1 tablespoon yellow mustard
2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
8 dill pickle slices (cut lengthwise), plus 2 tablespoons pickle brine
2 small cloves garlic, grated
Kosher salt and freshly ground black pepper
One 14-inch loaf Cuban bread or other long, soft bread, split lengthwise
2 tablespoons salted butter, melted
1/4 cup mayonnaise
8 ounces thinly sliced deli ham
4 ounces thinly sliced Swiss cheese

Steps:

  • Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
  • Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
  • Meanwhile, prepare a grill or large grill pan for medium-high heat.
  • Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
  • Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
  • Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
  • Unwrap the sandwich, cut into 4 pieces and serve immediately.

GRILLED NEW CUBAN SANDWICHES



Grilled New Cuban Sandwiches image

Grilled Cuban sandwiches are delicious and hearty pressed sandwiches made with dill pickle relish, swiss cheese, and ham and turkey breast.

Provided by Linda Larsen

Categories     Sandwiches

Time 26m

Yield 4

Number Of Ingredients 8

4 soft French rolls, or kaiser buns, split
3 tablespoons unsalted butter, softened
1/4 cup mustard
32 dill pickle slices
4 slices leftover roast pork
4 slices Swiss cheese
4 slices deli ham
4 slices Provolone cheese

Steps:

  • Preheat a panini grill, indoor grill, or waffle iron according to the product instructions.
  • Spread the butter on the cut sides of rolls, then spread the mustard on them.
  • Make sandwiches using the coated split rolls, using the pickles, Swiss, ham, Provolone, and roast pork, layering in the order provided in the ingredient list.
  • Place each sandwich on the grill (or grill more than one at a time if your grill allows it) close the cover, and press down if necessary, using a kitchen towel or oven mitt to shield your hand.
  • Grill for 4 to 5 minutes until the sandwiches are crisp and hot and the cheese is melted. Cut in half and serve immediately.

Nutrition Facts : Calories 883 kcal, Carbohydrate 99 g, Cholesterol 96 mg, Fiber 5 g, Protein 46 g, SaturatedFat 16 g, Sodium 2408 mg, Sugar 9 g, Fat 34 g, ServingSize 4 sandwiches (4 servings), UnsaturatedFat 0 g

GRILLED CUBAN PORK PRESSED SANDWICHES



Grilled Cuban Pork Pressed Sandwiches image

With pork, ham and cheese, paninis satisfy hearty appetites!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 lb pork tenderloin, cut crosswise into 4 slices
3 tablespoons olive oil-and-vinegar dressing
2 teaspoons grated lime peel
1 teaspoon dried oregano leaves
4 slices (1 oz each) provolone cheese (from deli)
4 soft kaiser rolls, split
8 thin slices (1 oz each) baked ham (from deli)
3 tablespoons yellow mustard
3 tablespoons dill pickle relish

Steps:

  • Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
  • Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
  • Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g

CUBAN CHICKEN SANDWICH



Cuban Chicken Sandwich image

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

Steps:

  • Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
  • Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
  • Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
  • Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

GRILLED TURKEY CUBAN SANDWICHES



Grilled Turkey Cuban Sandwiches image

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

Provided by Butterball

Categories     Trusted Brands: Recipes and Tips     Butterball®

Time 2h15m

Yield 6

Number Of Ingredients 12

Non-stick cooking spray
1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
2 cloves garlic, peeled, sliced
1 tablespoon canola oil
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 loaves Cuban, French or Italian bread (15 inches long)
¼ cup honey mustard
½ pound smoked ham
½ pound sliced Swiss cheese
12 sandwich-style dill pickle slices

Steps:

  • Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
  • Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
  • Combine cumin, salt and pepper. Sprinkle over turkey.
  • Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
  • Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  • Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
  • Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
  • Serve sandwiches warm, wrapped in aluminum foil.

Nutrition Facts : Calories 1066 calories, Carbohydrate 95.1 g, Cholesterol 202.4 mg, Fat 34.4 g, Fiber 4.8 g, Protein 91.6 g, SaturatedFat 12.9 g, Sodium 2711.5 mg, Sugar 7.8 g

GRILLED SANDWICHES (CUBAN STYLE)



Grilled Sandwiches (Cuban Style) image

My version of Cuban sandwiches. I used Barb Gertz's Recipe #56080 in the sandwiches and they came out fabulous! This is a hearty sandwich thats crispy on the outside and cheesy on the inside. The pickles are a must!

Provided by Rita1652

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 Portuguese rolls
4 tablespoons butter
chicken or pork roast
1/2 lb sliced swiss cheese
sliced dill pickle
Dijon mustard
mayonnaise (or Honey Mustard Dipping Sauce)

Steps:

  • Preheat the griddle.
  • Add mustard to one side and mayonnaise to to the other cut side of the rolls.
  • Build each sandwich with the roasted turkey, pork, cheese, and pickles.
  • Spread outside of roll with butter.
  • Place the sandwich on the hot griddle, cover with a cookie sheet, and place heavy iron skillet or sandwich press to flatten.
  • Grill the sandwich for a few minutes on each side.
  • Slice in half diagonally and serve.

GRILLED CUBAN SANDWICH



Grilled Cuban Sandwich image

Make and share this Grilled Cuban Sandwich recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
2 tablespoons yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
8 slices rustic bread
1/4 lb thinly sliced black forest ham
6 ounces sliced turkey
1/4 lb swiss cheese
2 dill pickles, thinly sliced
1 1/2 tablespoons softened butter

Steps:

  • In a small bowl, combine olive oil, mustard, cumin, paprika and a pinch of salt. Spread mixture on bread.
  • On four slices, layer ingredients in this order: cheese, ham, turkey, then pickles.
  • Top with remaining four slices of bread to form sandwiches, pressing down to compress filling.
  • Heat a large skillet, panini press or sandwich maker to medium-high heat.
  • Spread butter on bottom of each sandwich and place buttered side down on hot surface.
  • Butter top side of sandwich while in pan and grill until browned. Flip sandwich and grill on other side. If using a panini or sandwich press, close press.
  • Grill, pressing constantly, until sandwiches are browned and crisp on both sides and cheese is melted, about 10 -12 minutes.

Nutrition Facts : Calories 433.9, Fat 23.5, SaturatedFat 10.4, Cholesterol 82.7, Sodium 1115.9, Carbohydrate 29.4, Fiber 2.3, Sugar 3.1, Protein 25.5

Tips:

  • Use a sturdy bread that can hold up to the fillings and the grilling process, such as Cuban bread, French bread, or sourdough.
  • Spread a thin layer of butter or olive oil on the outside of the bread to help it grill evenly and prevent it from sticking to the grill.
  • Don't overload the sandwich with fillings, or it will be difficult to grill and may fall apart.
  • Use a combination of cheeses that melt well and complement each other, such as Swiss, mozzarella, and cheddar.
  • If you're using deli meats, choose high-quality meats that are thinly sliced.
  • Heat your grill to medium-high heat before grilling the sandwiches.
  • Grill the sandwiches for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
  • Serve the sandwiches immediately, with your favorite dipping sauce.

Conclusion:

Cuban-style grilled sandwiches are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings to choose from, there's a Cuban sandwich for everyone. So next time you're looking for a quick and tasty meal, give Cuban-style grilled sandwiches a try.

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