Grilled Cuban Sandwiches with Buffalo Sauce

5 stars based on 1 vote.
1 ratings
Rate This Recipe


  • 1/4 cup yellow mustard
  • 2 tablespoons TABASCO® brand Buffalo Style Hot Sauce
  • 1 loaf Cuban bread, or French or Italian bread, cut into 6- to 7-inch pieces, or 4 hoagie rolls
  • 4 dill pickles, cut lengthwise into thin slices
  • 6 ounces thinly sliced baked ham
  • 6 ounces thinly sliced pork roast
  • 4 ounces thinly sliced Swiss cheese
  • Butter


Combine mustard and TABASCO® Buffalo Style Sauce in a small bowl. Cut bread in half horizontally and lay open; spread each side with mustard mixture. Place pickle slices on bottom side of bread, then layer with ham, pork, and cheese. Lightly spread tops and bottoms of sandwiches with butter.

Heat a sandwich press, or place a griddle or large heavy skillet over medium-low heat. If using a sandwich press, place sandwiches inside lightly buttered press, close top and press down; cook 3 to 5 minutes or until cheese is melted and bread is crisp and lightly browned.

If using a griddle or skillet, lightly butter surface and place sandwiches on hot surface; place a heavy skillet or baking pan on top of sandwiches to press them down and grill 2 to 3 minutes per side or until cheese is melted and bread is crisp and lightly browned.

Makes 4 sandwiches.

These compact submarine-style sandwiches are traditionally grilled in a sandwich press called a plancha, but a similar result can be obtained using a skillet or griddle with a weight to press the sandwich down while it grills.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!