Cubano Sandwich from Puerto Sagua

March 1st, 2016

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.


  • 1 tablespoon unsalted butter, softened, plus more for the pan
  • 1 12-inch Cuban baguette or soft hoagie roll
  • 1 tablespoon yellow mustard
  • 2 1/2 slices ham (about 3 ounces)
  • 2 slices roast or pressed pork (2 to 3 ounces)
  • 2 1/2 slices swiss cheese (about 2 ounces)
  • 3 dill pickle slices


  • Place a large skillet over medium heat. Add a small amount of butter.
  • Slice the baguette in half lengthwise. Spread 1 tablespoon butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top.
  • Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half.
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Mel's comments

No, we didn’t make this. In fact, we must thank Puerto Sagua and Food Network Magazine for the recipe. Why make it when they do it so well?

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