Cuban Panini

A traditional Cuban sandwich is all about indulgence—ham, roast pork, Swiss cheese, mustard and pickles pressed to gooey, golden perfection. Consider these Cuban panini the breezy California relatives that practice yoga and drink green juice. Instead of heavy roast pork, the sandwich leans on smoked turkey and fresh spinach, with garlicky mayo stepping in for mustard. It’s not the classic Cubano, but it nods to tradition with ham, Swiss cheese and plenty of pickles, while keeping things a little lighter. Think of it as Cuban flavor with a glow-up, ready for weeknight dinners, easy lunches, or anytime you need a warm, melty sandwich fix.

Ingredients for Cuban Panini

• Garlic: Minced garlic brings a sharp, bold flavor to the sandwich.
• Olive oil: A splash of good olive oil is all you need to cook the garlic. It also helps carry that flavor into the mayonnaise.
• Mayonnaise: Reduced-fat mayo keeps things creamy without being too heavy. Once it’s stirred with garlic, it turns into a spread that makes this sandwich unforgettable. Sure, you can use full-fat mayo, too.
• Artisan bread: A hearty bread, such as ciabatta or other Italian-style bread, provides the sturdy base a panino needs. It also crisps up beautifully when grilled.
• Smoked turkey: Deli turkey adds protein and a smoky, savory layer that complements the ham. It’s also a lighter swap for the roast pork found in traditional Cubanos.
• Deli ham: Ham is the salty, meaty backbone of any Cuban-inspired sandwich. Thinly sliced works best.
• Swiss cheese: This excellent melting cheese holds everything together. Its nutty flavor balances all the salty, smoky, and tangy notes in the sandwich.
• Dill pickles: Pickle slices bring a crunchy bite and a tangy kick that cuts through the richness. For added fun, make your own pickles from homegrown cucumbers.
• Fresh spinach: Spinach adds a pop of green freshness and a little extra nutrition. This modern twist makes this sandwich feel a bit lighter than the classic.

Directions

Step 1: Make the garlic mayo

In a small skillet, cook and stir the garlic in olive oil over medium-high heat until it’s tender, then let it cool. Stir the garlic into the mayonnaise and spread it over each of the bread slices.

Editor’s Tip: Don’t let the garlic brown too much, or it will turn bitter. You just want it softened and golden.

Step 2: Layer the fillings

Layer four slices of bread with turkey, ham, cheese, pickles and spinach. Close the sandwiches.

Step 3: Grill it

Cook the sandwiches on a panini maker or indoor grill until they’re browned and the cheese is melted, two to three minutes.

Cuban Panini Variations

• Trade out the turkey: Use slow-cooker pulled pork in place of the smoked turkey to bring it closer to a traditional Cuban sandwich.
• Make it mustard: Use yellow or Dijon mustard instead of mayo for a sharper, classic flavor.
• Change out the cheese: If you prefer something milder and extra gooey, try provolone cheese in place of Swiss.
• Pick up some peppers: Add roasted red peppers for a smoky-sweet kick and more color.

How to Store Cuban Panini

Cuban panini are best eaten hot and fresh, but if you have extras, wrap them tightly in foil and refrigerate them. The bread will soften, but the flavors will still be delicious the next day. They’ll last up to two days.

Should you reheat Cuban panini?

Yes, but reheating can be a little dicey. Warm them in a skillet or oven for best results—microwaving can make the bread soggy.

Cuban Panini Tips

How can you cook this without a panini maker?

No press? No problem. Place the sandwich in a hot skillet, top it loosely with foil, and press down with another heavy pan. Flip and repeat on the other side. You’ll still get that crisp, golden exterior and melty middle.

What else can you serve with Cuban panini?

This panino pairs perfectly with crispy waffle fries, sweet potato fries or a simple salad. Lean into Cuban flavors by serving it with a side of black beans and rice or a cup of tomato soup for dipping.