Entree: Cuba – Cubano de Tampa (Tampa-style Cuban sandwich featuring roast pork, ham, Swiss cheese and Genoa salami)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 10 min

Additional 10 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 loaf Cuban bread, approx. 12 in (30 cm)
- 1 lb (454 g) mojo roasted pork, thinly sliced (such as pork shoulder)
- 8 oz (225 g) sliced ham
- 2 oz (57 g) Genoa salami, sliced (about 4 slices)
- 4 oz (113 g) Swiss cheese, sliced (about 4 slices)
- 8 slices (approx. 1 7/16 oz (40 g)) dill pickles
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) lard or unsalted butter, softened, for grilling

Show original ingredient measurements

- 1 loaf Cuban bread, approx. 12 in (30 cm)
- 1 lb (454 g) mojo roasted pork, thinly sliced (such as pork shoulder)
- 8 oz (225 g) sliced ham
- 2 oz (57 g) Genoa salami, sliced (about 4 slices)
- 4 oz (113 g) Swiss cheese, sliced (about 4 slices)
- 8 slices (approx. 40 g) dill pickles
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) lard or unsalted butter, softened, for grilling

Instructions

1. Preheat a sandwich press or heavy skillet over medium-high heat and warm pork if chilled (foil-wrapped in 350°F/175°C oven for 8–10 minutes).
2. Split the Cuban loaf lengthwise; spread yellow mustard on both cut faces.
3. Layer on the bottom: roasted pork, sliced ham, Genoa salami, Swiss cheese, and dill pickle slices; close the sandwich.
4. Spread the exterior of the bread with lard or butter and press in the sandwich press or under a weighted skillet until the bread is golden and cheese is melted, about 4–6 minutes.
5. Slice into portions and serve hot.