This Blackstone Cuban Sandwich is a simple sandwich made with mojo pork or roast pork, deli ham, Swiss cheese, pickles, and mustard. A hearty sandwich made as we eat them in Tampa Bay that will a huge hit for your family or your next tailgate or party.
Why this works
- So good! - This Blackstone Cuban Sandwich is just mouthwatering and tummy-filling deliciousness like Philly Cheesesteak sandwiches.
- Make it your way - in Tampa Bay sandwich shops the Cuban sandwiches are sold either as "traditional" or "American". "Traditional" is pork, ham, Swiss cheese, and mustard. If ordered as "American" then the mustard is mixed together with the mayonnaise and then spread on the sandwich. It also can include lettuce and tomato.
- Main or appetizer - you can serve this Blackstone Cuban Sandwich as the main meal or cut it into two-inch wide finger sandwiches for feeding a crowd alongside some jalapeno poppers or smoked chicken wings.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
- Pork - you can make some Mojo pork or roast pork. Or if your grocery store deli has it you can buy some from there.
- Deli ham - the ham should be cooked or sweet ham.
- Cuban bread - buttered Cuban bread if you can find it is best. If you can find Cuban bread then melt some butter to brush it on. Also, any good hearty crusty baguette with a soft middle will work for this.
- Condiments - don't forget if you want this "American" style then you will mayonnaise in addition to the mustard.
How to make this
To be best prepared to make these Blackstone Cuban Sandwiches assembly line style be sure that you gather your ingredients together to make this a smooth process. Be sure you have your bread cut and spread with your condiments, pickles sliced and ready, and meats where they are easily accessed along with any other ingredients you are using.
Since I was cooking half a loaf of bread or a 12-inch sandwich I found it helpful to bring everything I needed to make each Blackstone Cuban Sandwich with me on a small baking tray which made life so much easier.
Preheat the Blackstone Griddle to medium-low heat or about 300 degrees. Add the mojo pulled pork and deli ham to the griddle to heat. The deli ham will be done quickly and first. Be sure to flip it on both sides.
The bottom half of your bread should be waiting with your mustard or mustard-mayo spread, and pickles so when the ham is done it can be layered onto the sandwich next followed by the pork once it is heated through. Top with Swiss cheese and the top half of the bread.
Unless....you are making it "American" style which means you are adding either or both shredded lettuce and sliced tomatoes.
Once the sandwich is assembled place it on the griddle, and using the sandwich press or a cast iron pan press the sandwich. Once the bread is golden and crispy carefully turn it and press again. Once the cheese has melted and the bread is golden brown and crispy remove the Blackstone Cuban Sandwich from griddle.
If you're Cuban bread didn't come buttered melt some butter and brush on prior to cooking on the griddle.
No sandwich press, no problem! Use a cast iron pan, a sturdy pan lid, or another heavy-bottomed pan to press the Blackstone Cuban Sandwich.
Salami is not a core ingredient of a traditional Cuban sandwich. Sometimes you will see salami added depending on where or who is making the sandwich.
It is generally thought the Cuban sandwich originated in Tampa Bay in Ybor City, Florida as a sandwich for factory workers made with locally available Cuban bread.
The popular cousin of the Cuban sandwich originates in Miami and is served on sweet rolls instead of Cuban bread.
Serve this Blackstone Cuban Sandwich with chips, yuca fries, black beans with rice, or even a 1905 salad. These can also be a meal on their own as well.
Storage & Reheating
These are best served immediately. You can store up to three days in an airtight container in the refrigerator. Serve leftovers cold or reheat briefly in the microwave. I do not recommend freezing these.
More Blackstone recipes
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Blackstone Griddle Cuban Sandwiches
- 1 loaf Cuban bread
- ½ pound Mojo Pork or deli roast or mojo pork
- ½ pound deli ham
- 8 slices Swiss cheese
- ½ cup pickles
- 2 tablespoons mustard
For American Style
- 1 tomato sliced
- 2 cups iceberg lettuce shredded
- 2 tablespoons mayonnaise
- Prepare the Cuban bread by cutting in half the length of the loaf. For a full-size sandwich cut the loaf in half.
- For a Cuban-style sandwich spread the mustard on one half of the loaf. For American-style combine the mustard and mayonnaise in a small bowl and then spread the mixture on the bread.
- Add all the ingredients you will be using to build your Cuban sandwich on a tray. This makes the process much easier and quicker once the griddle is cooking.
- Preheat the griddle to medium-low heat or about 300- to 350 degrees. Put half the mojo pork and deli ham on the griddle to heat up.
- While you are waiting layer the pickles on the sandwich. Once the deli ham is heated layer it on next, followed by the mojo pork.
- Finish topping with half the Swiss cheese. For American-style add sliced tomatoes and shredded lettuce. Place the other half of the bread on top.
- Place the sandwich on the griddle top and press. You can use a sandwich press or a cast iron pan to press the sandwich.
- Once the sandwich is crispy carefully turn it over. Press with the sandwich press or cast iron pan again. Cook until crispy then remove to a baking sheet for serving.
- These are best served immediately but can be stored in the refrigerator for up to three days. Reheat in the microwave or cast iron pan.