Cajun Cuban Sandwich
Prep time
Cook time
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Serves: 4
  • 4 (8-inch) loaves Cuban bread or po'boy bread
  • 4 tablespoons yellow mustard
  • 4 tablespoons Creole mustard
  • 1 pound sliced roast pork (loin or shoulder)
  • 1 pound sliced ham
  • 8 slices pepper jack cheese
  • 1 cup sliced dill pickles
  • Olive oil
  • Sea salt
  1. Slice open the bread and slather the bottom half with yellow mustard and the top half with Creole mustard. Layer on the pork and ham, and top with 2 slices of cheese and a few dill pickles. Close the sandwich and brush with olive oil and sprinkle with sea salt.
  2. In a large black iron skillet over medium-high heat, add the sandwich. Place another heavy cast iron pan or pot on top of the sandwich to press down (add weight to the pan to maximize contact). Once the cheese begins to melt, turn the sandwich over and continue pressing until the bread crisps and the interior of the sandwich is hot. Remove the sandwich and cut into diagonal halves. Serve immediately while hot.
Be sure to source crusty bread that will crisp up during the pressing; if you can find Cuban bread, this sandwich will be even more authentic. Sliced pork is traditional, but I’ve also made this with smoked pulled pork with great results. Add sufficient weight to the pan during the pressing; I’ve found that stacking cans of vegetables works well.
Recipe by Acadiana Table at