This sandwich has been enjoyed as a lunch truck or cafeteria offering in Cuba since the 1930’s.
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1 (1-pound) loaf French bread
3 tablespoons Land O Lakes® Butter, softened
3 tablespoons mayonnaise
1 tablespoon prepared yellow mustard
1/4 pound thinly sliced deli ham
1/4 pound thinly sliced deli smoked turkey
8 (3/4-ounce) slices Land O Lakes® Swiss Cheese
6 dill pickle planks
Heat gas grill on medium or charcoal grill until coals are ash white.
Slice bread in half lengthwise. Brush outside of bread with butter; place cut-side up onto large piece of aluminum foil. Spread 1 cut-side of bread with mayonnaise; spread other cut-side with mustard. Layer ham, turkey, Swiss cheese and pickles onto bottom half of bread, folding meats or cheese to fit, if necessary. Top with remaining bread. Wrap tightly in aluminum foil.
Place sandwich onto grill. Grill, turning once, 20-25 minutes or until cheese is melted. Remove sandwich from foil; cut into 12 slices.
- Make this sandwich up to a day ahead of time; wrap in aluminum foil and refrigerate, until ready to grill.
- This sandwich is also known as a Cubano or a smaller version is called a Midnight Sandwich. It was originally made with roast pork that comes from a specially prepared fresh ham which has been marinated in garlic and spices then grilled slowly before slicing. Because these sandwiches are usually toasted in a special sandwich press, this sandwich translates well to the grill.
These sandwiches, salads and pasta skillet recipes are the perfect way to end a long summer day.