Cuban Sandwich: History and Recipe

The Cuban sandwich — roast pork, ham, Swiss cheese, pickles, and mustard, pressed on Cuban bread — is a genuine product of Florida’s Cuban immigrant communities, with a friendly rivalry over its exact birthplace that’s still debated today.

Here’s the real history behind it, along with a recipe for making one at home.

Both cities take real pride in their version, and the rivalry itself has become part of the sandwich’s story, much like other regional food debates across the country.

Tampa or Key West?

Both Tampa’s Ybor City neighborhood and Key West claim the Cuban sandwich as their own, tied to the cigar factory workers and Cuban immigrant communities that settled in both cities in the late 1800s and early 1900s. The sandwich likely developed independently in both places around the same period, drawing on the same Cuban and Spanish immigrant food traditions.

Not the Same as a Standard Deli Sandwich

Because it’s grilled rather than served cold, a Cuban sandwich reads more like a hot panini than a typical deli sub, even though the layered meats-and-cheese structure is otherwise fairly similar to an Italian sub.

Why It’s Pressed

Pressing the sandwich under weight while it cooks melts the cheese and warms the meats through while giving the Cuban bread a flattened, crisped exterior — a defining textural feature that distinguishes it from an unpressed cold-cut sandwich.

Ingredients

• 1 loaf Cuban bread or a soft Italian roll
• ¼ lb roast pork, sliced
• ¼ lb ham, sliced
• 4 slices Swiss cheese
• Dill pickle slices
• Yellow mustard

Instructions

1. Split the bread and spread mustard on both cut sides.
2. Layer the pork, ham, Swiss cheese, and pickles.
3. Close the sandwich and press it in a panini press or under a heavy skillet on a griddle.
4. Cook until the bread is golden and crisp and the cheese has melted through.

Frequently Asked Questions

Where did the Cuban sandwich originate?

Either Tampa’s Ybor City or Key West, Florida, both tied to Cuban cigar factory workers in the late 1800s and early 1900s; the exact origin is still disputed.

What makes it different from an Italian sub?

It’s pressed and grilled rather than served cold, and it uses a specific combination of roast pork, ham, Swiss, pickles, and mustard rather than deli meats and vinaigrette dressing, unlike an Italian sub.

Does a Cuban sandwich have lettuce or tomato?

No — the traditional version omits fresh vegetables, relying on the meats, cheese, pickles, and mustard for flavor.

What bread should I use if I can’t find Cuban bread?

A soft Italian or French roll makes a reasonable substitute, following the same guidance in our sandwich bread guide.

Why is the sandwich pressed?

Pressing melts the cheese, warms the meat through, and crisps the bread’s exterior, all at once.

Can I make a Cuban sandwich without a panini press?

Yes — a heavy skillet or another pan pressed on top while the sandwich cooks on a griddle works just as well.

What kind of pickles go on a Cuban sandwich?

Dill pickle slices are standard, adding the tang that balances the richer pork and ham.

For more on this sandwich’s Florida origins, see Tasting Table.