The Cubano from the movie Chef

Ingredients

• 1burger bun
• 2 slicescooked ham
• 2 slicesSwiss cheese
• to tastebutter
• 1 heaping tbspmustard
• 100 gpulled pork
• to tastepickled cucumber

Instructions

1. 1

   Heat the pan

   Heat a grill pan. Slice the bun open, spread a generous layer of butter over the cut sides and briefly grill them.

2. 2

   Layer the filling

   Spread a generous layer of mustard on the bun. Add the ham, followed by the pulled pork, pickled cucumber and a slice of cheese.

3. 3

   Grill the sandwich

   Put the other half of the bun on top, spread a little more butter over it and gently press the sandwich in the grill pan. Cook until the cheese has melted and the outside is browned and crisp.

What is a Cubano?

A Cubano is a pressed sandwich associated with Cuban communities in the United States, particularly Florida. Its familiar combination includes pork, ham, cheese, mustard and pickles in bread that is toasted under pressure.

This film-inspired version uses a burger bun and pulled pork. Buttering and grilling the bread gives it a crisp exterior while the cheese melts around the savoury filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 48g protein, 48g carbs, 42g fat.

Most of the carbohydrates come from the bun, while butter and Swiss cheese contribute much of the fat. The pork, ham and cheese provide most of the protein, and the ham, cheese, mustard and pickles can make the sandwich high in sodium. Serve it with salad or fresh vegetables for a lighter, more balanced plate.

Choosing the filling

Pulled pork: use cooked, tender pork so it can be warmed through as the sandwich grills. Spread it in an even layer to make the filling easier to press.

Ham and cheese: the ham adds a salty, meaty layer, while Swiss cheese melts into the pork. The recipe calls for two slices of cheese, with one placed inside the sandwich as directed.

Butter and mustard

Butter: coat the cut sides before grilling, then add a little more to the top of the bun. This helps the bread brown as it makes contact with the hot pan.

Mustard: spread it across the bread rather than leaving it in one concentrated spot. Its sharp flavour cuts through the rich pork, ham and cheese.

Pressing and browning

Gentle pressure: press the sandwich while it cooks so the layers make contact and the bread toasts evenly. Avoid crushing the bun too firmly, which can push the filling out.

Doneness: look for a browned, crisp exterior and melted cheese. If the bread is colouring before the centre is hot, lower the heat and continue cooking gently.

Timing and preparation

The recipe does not give a cooking time, so use the visual cues rather than a fixed number of minutes. A hot pan helps start the browning; moderate heat gives the cheese time to melt.

Have the filling ready before you begin grilling. Once assembled, the sandwich is easiest to handle and serve while the bread is still crisp.

Serving the sandwich

Serve it straight from the pan, while the cheese is melted and the bread is crisp. A simple green salad or crunchy vegetables make a fresh contrast to the rich filling.

Cutting the sandwich in half can make it easier to eat, but let it rest briefly first so the melted cheese and filling settle.

Recipe notes & tips

• Use a grill pan that is hot before the buttered bun goes in.
• Spread the filling in an even layer so the sandwich presses consistently.
• Drain excess liquid from the pickled cucumber to help keep the bread crisp.
• Keep the heat moderate if the bread browns before the cheese melts.
• Use a wide spatula to turn or lift the sandwich without losing its filling.

Variations

• More pickles: add extra drained pickled cucumber for a sharper, tangier bite.
• Extra mustard: spread a little more mustard inside for a punchier flavour.
• Different cheese: use another good-melting cheese if Swiss is unavailable.
• Soft bun: use a soft burger bun for a tender, less crusty sandwich.
• Pork preparation: warm the pulled pork before assembling if it is cold from the fridge.

Common mistakes to avoid

• Cold pan: the bread may absorb butter before it browns; preheat the grill pan.
• Too much filling: the sandwich can be difficult to press; keep the layers even.
• Wet pickles: excess brine can soften the bun; drain the cucumber before adding it.
• High heat: the bread can burn while the centre stays cool; cook over moderate heat.
• Heavy pressing: the filling can squeeze out; use gentle, steady pressure.

How to store

This sandwich is best eaten freshly grilled, when the bread is crisp. Refrigerate any leftover sandwich promptly in a sealed container and use within 3–4 days; reheat in a pan over moderate heat until hot throughout, noting that the bread may soften.

Frequently asked questions