Our Smith Family Tampa Cuban Sandwiches are a family tradition! Unlike the traditional recipe, we add salami and an herby garlic butter that makes the whole sandwich even more flavorful. They're made in under 15 minutes and baked in the oven for convenience. I hope you love them as much as we do!
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Growing up in Tampa Bay, Cuban Sandwiches were a way of life.
Anytime we had get togethers, my mom would make these tasty pressed sandwiches.
Traditionally, they're loaded with different types of pork, swiss cheese, pickles and mustard.
But over the years and after trying many different variations from fancy restaurants (the Colombia) to undercover gas stations (First Choice which used to be called Shelly's Deli), my family adapted a version that became our signature go-to recipe.
Unlike the traditional recipe, we add salami and an herby garlic butter that makes the whole sandwich even more flavorful.
And because we’re always making these for a crowd, we do it in the oven so we can fit more sandwiches!
If you ask anyone that’s ever been fortunate enough to have one, I can assure you that our family is known for my Mom’s Cuban Sandwiches!
And not to throw anybody under the bus, but I have even seen friends put one of these foil wrapped sandwiches in the purse to save for later!
It’s even become an inside joke in our family!
So let's get to it! I hope you enjoy them!
What you'll need to make them
(scroll all the way to the bottom for the FULL RECIPE and the printable version)
- salted butter - you can use unsalted too. If you do that, just add a hefty pinch of salt.
- garlic paste - you can either buy a tube of garlic paste in the produce aisle or make it yourself with this recipe.
- fresh cilantro - fresh cilantro works best but if you're using dry, use 1 tsp.
- parsley - fresh parsley works best but if you're using dry, use 1 tsp.
- cuban bread - if you can't find cuban bread where you live, try using a large french bread loaf.
- yellow mustard - this is iconic to a cuban sandwich. But if you have to, dijon or another spicy mustard will work.
- swiss cheese - I recommend a young swiss cheese because it melts better!
- mojo pulled pork - I buy it out of the deli section at Publix ($6/pound) but you could absolutely make it yourself!
- tavern ham - I always just buy Boarshead Tavern Ham and get it thinly sliced. You can also used any other type .
- salami - Genoa salami is our go-to but it doesn't really matter. Use whatever kind of thinly sliced salami you like!
- dill pickles - i buy the long cut kosher dill pickles because it saves time! But you could def cut whole pickles, too.
(scroll all the way to the bottom for the FULL RECIPE and the printable version)
How to make them
Making our Cuban Sandwiches is super easy! The only thing you really need to pay attention to is how you layer it!
To begin, start by preheating your oven to 400F degrees.
While it's heating up, combine butter, garlic paste, cilantro, oregano, and parsley in a small bowl and stir. Set aside it aside.
Next, grab a loaf of cuban bread and slice in half.
Open it up and smear the inside of ONE side with the herb butter and the OTHER SIDE with the yellow mustard.
Next, you'll want to add the pickles to the mustard side and top with swiss cheese.
And on the butter side, add the pulled pork, the ham and the salami.
How you build this is vital to the outcome so make sure you pay attention!
Now place the sandwich, open faced, on a baking sheet and put in the oven for 5 minutes or until the cheese starts to melt and the salami begins to crisp.
Then take the baking sheet out of the oven and carefully close the sandwich.
Next, you'll want to put a piece of parchment paper or tinfoil over the top of the sandwich and place something super heavy om top.
I recommend either another baking sheet topped with something heavy or a heavy duty cast iron pan. Just make sure that it's safe to go in the oven.
Bake for another 5 minutes or until the sandwich is heated through and the bread is crispy and toasted.
And yes, you will absolutely cut the roof of your mouth and I'm sorry in advance.
This is just part of eating a Tampa Cuban Sandwich.
How to reheat them
To reheat them, you can wrap them in tinfoil and bake at 400 until they're heated through.
And if you have a panini press, you can do place a foil wrapped sandwich right on the press and cook it for a few minutes or until the ham is warm and the cheese has melted!
What to pair them with
If you're wondering what to pair these Tampa Cuban Sandwiches with, you better believe my number one choice is a 1905 salad! Here are some more of our fav cuban inspired dishes:
- Simple and Easy One Pot Black Beans and Rice Recipe
- Baked Empanadas Recipe (Easy & Delicious Beef)
- Easy Guava Pastries Recipe with Cream Cheese (Pastelitos)
- Easy Caramelized Pan-Fried Sweet Plantains Recipe
- Easy Pressure Cooker Pulled Pork Recipe (Instant Pot)
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Recipe
Recipe
Smith Family Tampa Cuban Sandwiches
Ingredients
- 2 tablespoon salted butter room temp
- 1 tablespoon garlic paste
- 1 tablespoon packed fresh cilantro finely chopped
- 1 tablespoon packed fresh parsley finely chopped
- ½ teaspoon dried oregano
- 1 large loaf cuban bread
- 3 tablespoon yellow mustard
- ¼ lb swiss cheese
- 1 lb pulled mojo pork recipe below if needed
- ½ lb deli ham thinly sliced
- ¼ lb salami thinly sliced
- ½ cup dill pickles sliced lengthwise
Instructions
- Preheat oven to 400.
- Combine butter, garlic paste, cilantro, parsley, and oregano in a small bowl and stir. Set aside.
- Slice cuban bread in half and smear the inside of one half with the herb butter and the other inside half with the yellow mustard
- Add pickles to the yellow mustard side and top with swiss cheese.
- On the garlic butter side, add mojo pork, sliced deli ham, and salami
- Place the sandwich, open faced, on a baking sheet and put in the oven for 5 minutes or until the cheese starts to melt and the salami begins to crisp. Take the baking sheet out and close the sandwich.
- Put a piece of parchment paper or tinfoil over the top of the sandwich and place another baking sheet on top to weigh it down. I recommend using a cast iron pan or another heavy duty oven-safe dish.
- Bake for another 5 minutes until the sandwich is heated through and the bread is crispy and toasted.
Judy L says
Thank you for a new twist on the Cuban sandwich. I haven't tried the garlic butter spread, but it really sounds good, because I do not, personally, put mustard on my sandwich (or anything else either). Can't wait to try it. If I made a Cuban in this house without the salami, I would have to live in the garage!! That's the way I had my first one 45 years ago at the Silver Ring. And that's the way they will always be. Thanks again.
Judy L.
Marjorie says
I made this yummy delicious Cuban sandwich.
My husband and I totally enjoyed the flavor.
The garlic paste perked up the tastiness, along
with the mustard.
We will definitely be making these again.
Thanks!!!!