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Cubano-Style Grilled Cheese

Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

I love this sandwich because it instantly transports my tastebuds to Miami. A perfect sandwich that emulates the famous pressed sandwich, it's a very satisfying meal between two slices of bread.

Technique tip: Utilizing a cast-iron pan to weigh down the grilled cheese provides that pressed sandwich texture and presentation.


Cilantro Aioli
  • 1 cup mayonnaise
  • 2 tablespoons chopped cilantro
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • salt and freshly ground black pepper
Cubano Grilled Cheese
  • yellow mustard
  • 8 slices sourdough bread
  • cilantro aioli (recipe above)
  • 16 slices Swiss cheese
  • 8 kosher dill sandwich stuffer pickles (thin/long pickle slices)
  • 8 slices deli Spanish pork roast
  • 8 slices salami
  • 8 slices smoked deli ham
  • nonstick cooking spray


For the cilantro aioli:

Add all ingredients into a medium bowl and whisk until well-incorporated; season to taste with salt and pepper.

For the Cubano grilled cheese:


Add about a teaspoon of mustard on 4 slices of bread, and about a teaspoon of cilantro aioli on the other 4 slices of bread.


Add 2 slices of cheese on top of each slice of bread, 2 pickle slices on top of the mustard slices, then 2 slices of Spanish pork roast, then 2 slices of salami, then 2 slices of smoked ham, and top each with the aioli-Swiss cheese bread slice.


In a large cast-iron pan, spray with nonstick cooking spray and bring to medium heat.


On the outside of only 1 side of the assembled sandwich, slather about 1 tablespoon of the cilantro aioli and place slathered-side down; do this in batches of 2 sandwiches in the pan.


Place another cast-iron pan on top of the sandwiches and cook 3 to 4 minutes, until bottom bread slice is golden brown. Remove cast-iron pan and slather non-toasted side of sandwich with about 1 tablespoon cilantro aioli, flip sandwich and place cast-iron pan on top of sandwich again, cook for 3 to 4 minutes, until golden brown and cheeses have melted.


Cut sandwiches in half and serve with a side of cilantro aioli.