Deli Cuban Sandwiches

I make a lot of sandwiches for my lunches at work, and these are absolutely my favorite.  They’re also my friends’ favorites, judging from the mouth orgasms they all seem to have every time they try one, so they make good snacks for events, too.  I made a bunch for the last movie night, and they were pretty popular.  You don’t need anything that special to make them, either.  If you have a supermarket that has a deli section with Boar’s Head brand deli meats, you’ll be fine.

Deli Cuban Sandwiches

Deli Cuban Sandwiches


  • 1 sub roll
  • 1/8 pound of hot capicola (aka coppa, capicollo, or capocollo)
  • 1/8 pound ham
  • 1/8 pound provolone cheese
  • olive oil
  • mustard
  • 2 slices of pickles, sliced lengthwise
  • A panini press or a pan and stove-top to cook the sandwich


First, slice the roll in half lengthwise and lightly drizzle each side with olive oil.

Then, cover each side with mustard and press the halves together to evenly spread the mustard, then separate them again.

Next, put down half of the provolone cheese in one layer, topped by all of the deli meat.  After that, top the sandwich with the pickle slices and the rest of the cheese, and finish with the top half of the roll.

Finally, either put the sandwich into a panini press or place it onto a pan on low-medium heat, flipping halfway through, until the cheese is melted and the bread toasted.  After they’re cooked, cut them in half diagonally.

These sandwiches are best warm, so either serve them immediately, or reheat them just prior to serving.  Enjoy!

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2 Responses to Deli Cuban Sandwiches

  1. Very Bangled says:

    That is a fine looking sandwich. If only I could grab it out of my screen and enjoy it for myself.


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