Can I add other meats?
While traditional Cuban sandwiches use ham, you could add a thin slice of roasted pork for an even richer flavor.
BREAKFAST
Pressed Cuban Breakfast Sandwich with Ham, Swiss, and Pickles
Kickstart your morning with a vibrant taste of Cuba! This breakfast sandwich brings together savory ham, creamy melted Swiss, and crisp, tangy pickles, all perfectly pressed between golden, buttered bread for an unforgettable start to your day.
HOW TO MAKE IT
Let's cook.
01
Butter one side of each slice of Cuban bread generously. Spread 1/2 teaspoon of yellow mustard on the unbuttered side of two bread slices.
02
On the mustard-coated side of one bread slice, layer 2 slices of ham, 1 slice of Swiss cheese, and 2 slices of dill pickles.
03
Top with the second mustard-coated bread slice, pressing gently. Repeat for the second sandwich.
04
Heat a large skillet or griddle over medium heat. Place the sandwiches, buttered-side down, into the hot skillet.
05
Cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. Press down on the sandwiches with a spatula occasionally to ensure even browning and melting.
06
Remove from the skillet, slice in half if desired, and serve immediately.
About This Recipe
Kickstart your morning with a vibrant taste of Cuba! This breakfast sandwich brings together savory ham, creamy melted Swiss, and crisp, tangy pickles, all perfectly pressed between golden, buttered bread for an unforgettable start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy sandwich, use a panini press if you have one. The key is to press the sandwich firmly while it cooks.
Easy Substitutions
If Cuban bread is unavailable, a good quality crusty white bread or even a sturdy sourdough can work. Provolone cheese can be used instead of Swiss for a slightly different flavor profile.
Storage & Reheating
This sandwich is best enjoyed fresh. If you have leftovers, wrap tightly in foil and refrigerate for up to 1 day. Reheat in a dry skillet over medium-low heat until warmed through and crispy.
Serving Suggestions
Serve this Cuban Breakfast Sandwich with a side of fresh fruit like mango or papaya, a strong cup of Cuban coffee, or a simple green salad for a more substantial brunch.
Common Mistakes
1. Overfilling the sandwich: Too many ingredients make it hard to press and cook evenly. Stick to the recommended amounts. 2. High heat: Cooking on too high heat will burn the bread before the cheese melts. Keep it at medium. 3. Not pressing enough: The signature of a Cuban sandwich is its pressed, crispy texture. Don't skip this step. 4. Using cold ingredients: Let your ham and cheese come to room temperature for about 10 minutes before assembling for better melting.
Frequently Asked Questions
What kind of pickles should I use?
Dill pickles are classic for their tangy crunch. Avoid sweet pickles as they will alter the flavor profile significantly.
Can I make this ahead of time?
It's best assembled and cooked fresh. The bread can get soggy if assembled too far in advance.
What if I don't have a panini press?
A heavy skillet and another heavy object (like a foil-wrapped brick or a smaller cast-iron skillet) can be used to press the sandwich.
MORE TO KNOW
The secret to a great Cuban sandwich is the pressing. Whether you use a panini press or a heavy skillet with a weight on top, applying pressure helps meld the flavors and creates that signature crispy exterior. Don't rush the cooking; allow enough time for the cheese to fully melt and the bread to achieve a deep golden crust.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.