Cubano Sandwich

From Sunday Roast, To Weeknight Toast

Leftover pork just got an upgrade—crispy, cheesy, mustardy perfection that comes together in minutes.

Craving something hot, melty, and wildly satisfying? Say hello to the Cubano—a golden, griddled sandwich layered with juicy maple-glazed pork loin (leftover never looked this good), smoky ham, banana peppers, pickles, and Swiss cheese. It’s everything you love about a Cuban sandwich, no trip to Miami required.

Using leftovers from my Maple Glazed Pork Loin, this sandwich is an ideal weeknight meal with almost no prep required. Don’t have a sandwich press? No problem. A Dutch oven makes the perfect makeshift weight to get those rolls crisped to perfection.

It’s fast. It’s hot. It’s melty. It’s the second stop on the Protein Relay Series—and yes, it’ll have you rethinking everything you know about leftovers.

Why this Recipe Works

• Flavor layering: Spicy mustard, sharp pickles, rich pork, smoky ham—flavor explosion.

• No fancy tools: No sandwich press? Use your Dutch oven to press and crisp.

• Fast assembly: Pre-cooked pork cuts your cooking time way down.

Tips for Making Cubano Sandwich

• Warm the pork slightly before assembling for even melty cheese.

• Use good-quality rolls—too soft and they’ll fall apart.

• Press gently—don’t smash it! Let the heat and weight do the work.

🌱 A Greener Bite of Sustainability

Repurposing your pork loin into Cubanos means less food waste and more flavor payoff. This kind of cooking supports a more sustainable kitchen—stretching your ingredients further and making meal planning easier.

How To Make Cubano Sandwiches

This Cubano Sandwich turns leftover pork loin into a crispy, cheesy, flavor-packed meal. No sandwich press? A Dutch oven gets the job done.

Assemble the Sandwiches

Spread mayonnaise and mustard evenly on each roll. On the bottom half, layer pork, ham, pickles, banana peppers, and Swiss cheese. Top with the remaining halves and press gently.

Preheat Skillet and Weight

Heat a large nonstick skillet and a heavy Dutch oven (or another heavy pan) over medium-low heat for 4 minutes.

Crisp and Press

Brush the tops of the sandwiches with half of the melted butter. Place the sandwiches top-side down in the skillet. Brush the bottoms with remaining butter. Place the hot Dutch oven directly on top of the sandwiches and press for 15–20 seconds, then leave it to weigh them down (no pressing) as they cook for 4–5 minutes.

Flip and Finish

Remove the Dutch oven, flip the sandwiches, and return the Dutch oven on top (again, no pressing) for another 3–4 minutes until golden brown and crisped on both sides. Slice and serve immediately.

Leftovers Worth Looking Forward To

This Cubano is proof that leftovers don’t have to be boring. With juicy maple-glazed pork, melty Swiss, and a tangy pickle-pepper combo, you’ve got a weeknight winner that hits every note. And if you think we’re done with the pork loin, think again. We’re just getting warmed up. The baton’s getting passed again—so come back soon to see what’s next in the Protein Relay Series. Let’s just say… things are about to get even more slurp-worthy.

What would you make with leftover pork? Let me know in the comments!