Go Back

Cuban Melts

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Laura Doerr


  • 4 slices sourdough bread
  • 6 slices deli ham
  • 4 dill pickles sandwich slices
  • 4 slices Swiss cheese
  • 1 1/2 cups leftover All Purpose Slow Cooker Pulled Pork recipe linked in post
  • 1/3 cup orange juice
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano (not ground)
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tbsp butter


  1. In a medium skillet, whisk together the orange juice, cumin, oregano, garlic, and smoked paprika. Add leftover pulled pork and heat over medium heat until bubbly, liquid is almost all cooked out, and heated through. Season with salt and pepper if desired.

  2. Whisk together the Dijon and honey.

  3. Spread Dijon mixture on all four slices of sourdough. On 2 of the slices of bread, arrange ham slices followed by pickles, pulled pork, and cheese. Place the remaining sourdough slices on top of each sandwich. Spread outside (top side) with butter.

  4. Preheat a flattop or skillet over med-high heat. Place sandwich buttered side down. Butter the other side so it is ready when you flip. Press down occasionally to smash all the ingredients together. Monitor the heat, turn to medium and grill until golden brown and crispy. Flip and grill the other side for another 5 minutes or until golden and crispy.

  5. Slice and serve immediately.

Recipe Notes

Traditional Cuban sandwiches use yellow mustard, but I've never need a fan of plain yellow mustard, but use what you like!

I love using sourdough anytime I am grilling a sandwich, it just toasts up beautifully and holds up to the hearty ingredients. Traditional Cuban recipes also use a special Cuban bread, but you could use a hoagie type roll as well.