Fork N’ Flavor • Leftover Legend
Cuban-Style Pernil Sandwich (Pressed)
Crispy pressed bread, juicy garlicky pernil, ham, melted Swiss, pickles, and yellow mustard — the perfect next-day move.
Featured image Alt Text: Cuban-style pernil sandwich with melted Swiss cheese, ham, pickles, and crispy pressed bread.
Ingredients
For 1 sandwich
- 1 demi baguette (or Cuban bread), sliced hinge-style
- Leftover pernil, sliced or lightly shredded (about 4–6 oz)
- Thin-sliced ham (2–3 slices)
- Swiss cheese (2–4 slices)
- Dill pickles (6–10 slices)
- Yellow mustard (non-negotiable)
- Butter or olive oil (for the outside crust)
Best bite: Put Swiss on both sides of the fillings — it melts and “glues” everything together.
Best Way to Reheat Pernil
Hot, juicy pork without drying it out.
- Cold pan → add pernil in a loose layer (don’t stack thick)
- Drizzle 2–4 tbsp pernil juices over the pork (moist, not swimming)
- Heat on medium-low, cover, 3–5 min, flip once
- Uncover for the last 30–60 sec to lightly crisp edges
Pro note: If your pernil is lean/dry, add 1 tsp butter or 1 tsp olive oil with the juices to revive the fat.
Avoid: microwave alone (rubbery), high heat pan (dries), oven uncovered (moisture loss).
Avoid: microwave alone (rubbery), high heat pan (dries), oven uncovered (moisture loss).
Instructions
1) Prep the Bread
- Slice bread lengthwise hinge-style (don’t cut all the way through).
- Lightly butter the outside of the bread (this makes the crackly crust).
2) Build the Sandwich (Order Matters)
- Spread yellow mustard on the inside (one or both sides).
- Layer in this order:
- Swiss
- Ham
- Warm pernil
- Pickles
- Swiss (again)
- Close it up. Let the pork cool 30–60 seconds before assembling to prevent soggy bread.
3) Press in a Pan (No Press Needed)
- Heat a cast iron pan on medium-low.
- Add sandwich to the pan.
- Place a second heavy pan on top (or a foil-wrapped brick). Press gently — flatten, don’t crush.
- Cook 3–4 minutes per side until bread is golden and cheese starts melting.
4) Optional Oven Finish (Perfect Melt)
- If the bread is done but cheese needs more melt: move sandwich (or pan) to a 375°F oven for 5–7 minutes.
- No top weight needed in the oven.
Secret move: Spoon ½–1 tsp pernil juices onto the inside bread (not directly on the cheese) for max flavor without sogginess.
Chef Notes
- Heat level: Medium-low is the sweet spot for crispy bread + melted cheese.
- Cheese placement: Swiss on both sides = melt insurance.
- Pickles: Don’t go shy — they balance the rich pork.
- Mustard: Yellow mustard is the classic Cuban vibe.
