Pressed Cuban Sandwiches

Total Time
8 min
3 min
5 min
The key to a great Cuban sandwich is the bread. It needs to be super-crispy on the outside and moist and tender on the inside.



1 Tbsp, yellow variety

mixed grain bread

5 oz, 2 (2 1/2-ounce) rolls, split

extra lean 4% fat deli-sliced ham

2 oz, 2 (1-ounce) slices

turkey breast lunch meat (3-1/2" square)

2 oz, 2 (1-ounce) slices

low-fat Swiss cheese

2 oz, 2 (1-ounce) slices

unsweetened dill pickle(s)

1 oz, cut into 6 thin slices


  1. Preheat a large cast-iron or other heavy skillet over medium-high heat or preheat a panini press to high.
  2. Spread the mustard over the bottom half of each roll; layer evenly with the turkey, ham, Swiss cheese, and pickle. Cover with the tops of the rolls.
  3. Place the sandwiches in the skillet and top with another heavy skillet to weight them. Cook until the cheese is melted and the bread is golden brown and crispy, about 2 minutes on each side (or grill the sandwiches in the panini press). Yields 1 sandwich per serving.


Serve these sandwiches with a side of thinly sliced red or green cabbage slaw dressed with some fresh lemon juice, canola oil, salt, and pepper.

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