The Ultimate Pulled Pork Sandwich (a Cubano)

There are lots of ways to make a pulled pork sandwich, and this is my favourite: the Cubano. Pulled pork, ham, Swiss cheese, mustard and pickles, pressed in a hot pan until the bread is crisp and the cheese has melted into everything.

It's the best use I know for leftover pulled pork. A small amount goes a long way when it's layered with ham and cheese and given that sharp kick from mustard and pickle.

I use sourdough rather than the traditional long Cuban loaf, and I add a couple of slices of tomato for freshness. Neither is authentic. Both are better for it.

How to press it properly

• Warm the pork first: The sandwich only spends a few minutes in the pan, so the filling needs to go in hot.
• Nest the ham: Fold the ham slices into loose nests rather than laying them flat. You get more height and a better bite.
• Gentle, then firm: Press lightly on the first side while everything warms through, then harder on the second side to flatten it to about half its height.
• No press?: A heavy pan works, or a brick wrapped in foil.

Makes 1 sandwich | Prep 10 mins | Cook 10 mins | Total 20 mins

Ingredients

• 1 tbsp American mustard
• 2 slices sourdough bread
• 2 slices Swiss cheese
• 100g (3½oz) slow cooker pulled pork (about ⅛ of my recipe)
• 2 slices beefsteak tomato
• Salt and black pepper
• 1 dill pickle, sliced
• 4 slices ham
• 1 tbsp butter, softened

Method

Step 1: Build the sandwich

1. Spread the mustard over one side of each slice of bread.
2. Lay the Swiss cheese on one slice.
3. Warm the pulled pork in a small pan until hot, then pile it on top of the cheese.
4. Add the tomato slices and season them with a little salt and pepper.
5. Lay the pickle slices over the tomato.
6. Fold the ham into loose nests and arrange on top.
7. Close with the second slice of bread, mustard side down.

Step 2: Press and cook the first side

1. Heat a frying pan over a medium heat.
2. Spread half the butter on the top slice of bread and place the sandwich in the pan, buttered side down.
3. Set a sandwich press or heavy pan on top, pressing only lightly.
4. Cook for 3-4 minutes, checking underneath, until deep golden brown.

Step 3: Flip and finish

1. Butter the top slice with the remaining butter.
2. Turn the sandwich over and put the press back on, this time pushing down firmly every now and then until the sandwich is about half its original thickness.
3. Cook for another 3-4 minutes, until golden and the cheese has melted.

Step 4: Serve

1. Transfer to a board, cut in half and serve straight away.

Notes

• Bread: A long, thin loaf such as a baguette, ciabatta or focaccia is more traditional for a Cuban sandwich.
• Tomato: It adds freshness, but leave it out if you prefer.

Why the Cubano wins

A great sandwich is about contrast, and the Cubano has all of it: soft smoky pork against salty ham, rich melted cheese against sharp mustard and pickle, and bread that's been pressed until it shatters. It turns a bowl of leftovers into something you'd happily queue for.

Russell