Transform that leftover ham into a crispy, melty masterpiece with this authentic leftover ham cuban sandwich. I’m sharing the exact method restaurants use to create those perfectly pressed layers of roasted pork, Swiss cheese, pickles, and mustard on Cuban bread. This leftover ham cuban sandwich delivers bold flavors and that signature crunch in just 30 minutes.
SERVES: 4 | PREP: 15 MIN | COOK: 15 MIN | TOTAL: 30 MIN
Ingredients
For the Sandwiches
| Ingredient | Amount |
|---|---|
| Leftover ham, sliced thin | 1 pound |
| Cuban bread (or French bread) | 1 loaf (about 24 inches) |
| Swiss cheese, sliced | 8 slices |
| Dill pickle chips | 1 cup |
| Yellow mustard | ¼ cup |
| Butter, softened | 4 tablespoons |
| Mayonnaise (optional) | 2 tablespoons |
Optional Additions
| Ingredient | Amount |
|---|---|
| Roasted pork (traditional) | ½ pound, sliced thin |
| Salami (Tampa-style) | 8 slices |
Step-by-Step Instructions
Phase 1: Bread Preparation (5 minutes)
Step 1: Slice your Cuban bread lengthwise down the middle.
I use a serrated knife and cut carefully to keep both halves even. This matters because uneven bread won’t press properly later.
Step 2: Spread 2 tablespoons of yellow mustard on the bottom half of the bread.
Use a butter knife and go edge to edge. The mustard acts as a flavor barrier that prevents soggy bread while adding that classic tangy bite.
Step 3: If using mayonnaise, spread 1 tablespoon on the top half.
This is optional but adds richness. Traditional Cuban sandwiches skip the mayo, but many home cooks love the creamy contrast.
Phase 2: Building the Layers (5 minutes)
Step 4: Arrange 4 slices of Swiss cheese on the mustard-covered bottom half.
Overlap them slightly so there are no gaps. The cheese needs full coverage to create that gooey, melted layer that holds everything together.
Step 5: Layer your leftover ham evenly across the cheese.
Fold the slices if they’re large. You want even distribution so every bite gets ham. I spread mine out to cover the entire surface.
Step 6: Add your dill pickle chips in a single layer.
Pat them dry with a paper towel first. This removes excess moisture that could make your bread soggy. Space them evenly for consistent flavor in every bite.
Step 7: Top with the remaining 4 slices of Swiss cheese.
This second cheese layer is crucial. It melts down and binds the pickles and ham together, preventing ingredients from sliding out when you cut the sandwich.
Step 8: Place the top half of bread on your sandwich and press down gently.
This initial press helps you gauge how thick your sandwich is. If it’s too thick to press comfortably, remove a few pickle chips.
Phase 3: Buttering and Pressing (3 minutes)
Step 9: Spread 2 tablespoons of softened butter on the top of your sandwich.
Room temperature butter spreads without tearing the bread. Cover the entire surface because every spot needs to crisp up golden brown.
Step 10: Heat a large skillet or griddle over medium heat for 2 minutes.
Medium heat is essential. Too hot and your bread burns before the cheese melts. Too low and you get greasy, pale sandwiches instead of crispy golden ones.
Step 11: Carefully transfer your sandwich to the hot pan, buttered side down.
Use a large spatula to support the whole sandwich. Listen for that immediate sizzle when it hits the pan. That sound means your temperature is perfect.
Phase 4: The Press and Cook (12 minutes)
Step 12: Spread the remaining 2 tablespoons of butter on the now-exposed top of your sandwich.
Work quickly while the bottom cooks. This ensures both sides get equally crispy.
Step 13: Place a heavy skillet or sandwich press on top of your sandwich.
The weight is what creates that signature flat, crispy Cuban sandwich. I use a cast iron skillet. If you don’t have a second heavy pan, wrap a brick in foil or use a pot filled with cans.
Step 14: Press down firmly and cook for 6 minutes without moving.
The pressure flattens the sandwich to about half its original height. You’ll hear gentle sizzling. If you hear aggressive sputtering, reduce heat slightly.
Step 15: Check the bottom after 6 minutes by lifting one corner with your spatula.
You’re looking for deep golden brown with crispy ridges. If it’s pale, give it another 2 minutes. The cheese inside should be starting to melt.
Step 16: Flip the sandwich carefully using a large spatula.
Support the entire sandwich when flipping. The cheese is getting melty, so handle it gently to keep everything intact.
Step 17: Replace the weight on top and cook the second side for 6 minutes.
This side usually cooks faster because the pan is already hot and the cheese is melting. Check after 5 minutes if your heat is high.
Step 18: Remove from heat when both sides are golden brown and cheese is fully melted.
You’ll see cheese starting to ooze from the sides. The bread should be crispy enough to hold its shape but not so dark it tastes burnt.
Phase 5: Cutting and Serving (2 minutes)
Step 19: Let your leftover ham cuban sandwich rest on a cutting board for 2 minutes.
This resting time lets the cheese set slightly so it doesn’t all spill out when you cut. It also prevents burning your mouth on molten cheese.
Step 20: Cut into 4 equal portions using a serrated knife.
Cut with a sawing motion rather than pressing down. This preserves the crispy exterior. I typically cut the whole sandwich in half, then each half in half again for four perfect servings.
Chef’s Notes
Bread Selection Matters: Cuban bread has a specific texture with a softer interior and thinner crust than French bread. If you can’t find authentic Cuban bread, Portuguese rolls or a soft French baguette work well for your leftover ham cuban sandwich.
The Press Technique: Traditional Cuban sandwich presses (planchas) apply heat from both top and bottom. You can mimic this at home by preheating your press weight in a separate pan before placing it on your sandwich.
Ham Temperature: Bring your leftover ham to room temperature before building the sandwich. Cold ham straight from the fridge won’t heat through properly during the quick pressing time, leaving you with a warm exterior and cold center.
Cheese Choice: Swiss cheese is traditional, but if you’re out, try Gruyere or Jarlsberg. Both melt beautifully and have that nutty flavor profile that complements ham and pickles. Never use pre-shredded cheese – it won’t melt smoothly.
Nutrition Information (Per Serving)
- Calories: 585
- Protein: 38g
- Carbohydrates: 48g
- Fat: 24g
- Fiber: 2g
- Sodium: 1,850mg
- Sugar: 4g
Variations to Try
Monte Cristo Style: If you loved this leftover ham cuban sandwich, try my Leftover Ham Monte Cristo where I coat the exterior in egg batter and serve it with raspberry jam for a sweet-savory combination.
Triple Cheese Version: Add 4 slices of provolone and 2 slices of pepper jack to your Swiss cheese. The provolone adds stretch, while the pepper jack brings gentle heat that cuts through the richness.
Spicy Cuban: Mix 1 tablespoon of hot sauce into your mustard before spreading. Add sliced jalapeños with your pickles. Top with pepper jack instead of Swiss for a sandwich with serious kick.
Grilled Cheese Hybrid: For a simpler approach with similar flavors, check out my Leftover Ham Grilled Cheese that uses the same pressing technique with a more streamlined ingredient list.
Storage & Reheating
Refrigeration: Wrap individual sandwich portions tightly in aluminum foil and refrigerate for up to 3 days. The bread will soften in the fridge, but reheating restores most of the crispness.
Freezing: I don’t recommend freezing assembled sandwiches. The pickles release water when thawed, creating soggy bread. Instead, freeze your leftover ham separately and build fresh sandwiches when needed.
Reheating Method: Preheat your oven to 350°F. Wrap the sandwich in foil and bake for 10 minutes. Remove foil and bake another 3-4 minutes to recrisp the exterior. This method reheats the filling without burning the bread.
Make-Ahead Strategy: Slice and portion your ham and cheese the night before. Store them separately in containers. Morning of, you can assemble and press sandwiches in 10 minutes for a quick lunch.
Bread Storage: If you have extra Cuban bread, freeze it whole. Wrap tightly in plastic wrap, then foil. It keeps for 3 months and thaws at room temperature in 2 hours.
Troubleshooting Guide
Problem: Bread burns before cheese melts
Your heat is too high. Cuban sandwiches need medium heat for 6 minutes per side. If you’re burning at medium, try medium-low. Also check that your butter layer isn’t too thick – excess butter increases burning risk.
Problem: Soggy, greasy sandwich instead of crispy
You didn’t press hard enough or your heat was too low. The sandwich should flatten to nearly half its original height. Use a heavy cast iron skillet that weighs at least 5 pounds. Low heat causes bread to absorb butter instead of crisping.
Problem: Ingredients sliding out when cutting
This happens when you skip the 2-minute rest after cooking. The melted cheese needs time to set. Also, make sure you’re using a sawing motion with your knife rather than pressing straight down, which squeezes everything out the sides.
Problem: Cold ham in the center
Your ham was too cold when you started. Always bring leftover ham to room temperature 30 minutes before building sandwiches. Cold meat from the fridge won’t heat through during the short cooking time. You can also warm ham slices in the microwave for 20 seconds before assembly.
Problem: Pickles make bread soggy
Pat your pickle chips completely dry with paper towels before adding them. Better yet, let them drain on paper towels for 5 minutes while you prepare other ingredients. The drier your pickles, the crispier your finished sandwich.
Equipment Essentials
Large Skillet or Griddle: You need at least a 12-inch pan to fit a whole Cuban sandwich. Cast iron works best because it holds heat evenly and helps create those crispy edges.
Heavy Press: A second cast iron skillet works perfectly. Some people use foil-wrapped bricks or a pot filled with heavy cans. You need at least 5 pounds of pressure.
Serrated Bread Knife: Essential for both slicing the bread initially and cutting the finished sandwich without crushing it. A regular chef’s knife will compress your crispy layers.
Large Spatula: You need one wide enough to support the entire sandwich when flipping. A fish spatula works great because of its width and flexibility.
Cutting Board: Use a large wooden board that can accommodate a 24-inch sandwich. Plastic boards work too, but wood won’t dull your serrated knife as quickly.
Shopping List
Bakery Section
- Cuban bread or French bread (1 loaf, 24 inches)
Deli Counter
- Leftover ham or deli ham, sliced thin (1 pound)
- Swiss cheese slices (8 slices)
Condiment Aisle
- Yellow mustard (1 bottle)
- Dill pickle chips (1 jar)
- Mayonnaise (optional)
Dairy Section
- Butter (1 stick)
Success Secrets
1. Temperature Control Is Everything: Medium heat seems too low when you start, but trust the process. You’re cooking for 12 minutes total. That’s plenty of time for heat to penetrate and melt cheese if your temperature is right.
2. Quality Ham Makes a Difference: While this recipe uses leftover ham, the quality of your original ham matters. Honey-baked or maple-glazed ham adds subtle sweetness that balances the salty pickles and tangy mustard perfectly.
3. The Double Cheese Layer Technique: Cheese on both top and bottom of your fillings creates a protective barrier. It prevents pickle juice from soaking into bread and binds ingredients together so your sandwich doesn’t fall apart.
4. Press Consistently: Don’t lift the weight to check progress repeatedly. Each time you lift, you release heat and steam. Set a timer for 6 minutes and trust it. Check once at the end, not multiple times during cooking.
5. Room Temperature Ingredients: Besides bringing ham to room temperature, also let your butter soften completely. Soft butter spreads evenly without tearing bread. Cold butter creates thick spots that burn while thin spots stay pale.
This leftover ham cuban sandwich recipe turns simple ingredients into something special. The combination of crispy bread, melted cheese, and tangy pickles makes these sandwiches disappear fast at my house.
