Peachy Cuban Panini Recipe -
Peachy Cuban Panini Recipe
  • READY IN 30 mins

Peachy Cuban Panini

Recipe by  

"These toasted panini are filled with sweet and zesty flavors--fruit preserves, mustard, cheese, pickles, ham and roast pork. It's a Cuban sandwich you'll want to repeat again and again."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Slice bread horizontally; lay open. Spread top with preserves. Spread mustard over bottom. Arrange a layer of cheese and pickles over both sides of bread. On bottom of bread, layer pork and ham slices. Bring the bread together. Cut crosswise into 4 sandwiches.
  2. Heat panini maker or sandwich press on medium heat. Spray bread with no-stick cooking spray. Cook sandwich until the cheese is melted and the meat is warmed through. Slice each sandwich in half diagonally and serve.
Kitchen-Friendly View


  • 4 (2-oz.) sausage rolls and be substituted for the 12-oz. French bread loaf.

Reviews More Reviews

Aug 13, 2012

I made this for dinner the other night and my husband looked at me strange as I was spreading peach preserves on the bread along with the dill pickle chips. He however said it was one of the most tastiest sandwiches that he has ever had. He really liked the contrast between sweet from the preserves, the sour from the pickles and the smokiness of the meat. This will definately be a sandwich that we will be making again.

Sep 27, 2012

The Cuban Sandwich was recently named the official sandwich of the Tampa Bay area, so I've eaten more than a few Cubans in my life. This is traditional in that it has almost all of the elements of a Cuban (minus the genoa salami), it's pressed, PLUS one addition, the preserves. I got a little heavy handed with the apricot preserves and would spread a thinner layer the next time, but I liked that little bit of sweetness that it added. I'm fortunate because I can get cuban roasted pork at just about any deli in the area. I may add salami the next time, as I think that will just about make it official (well, almost)! Enjoyed today for lunch along with some fresh fruit.


10 Ratings

Mar 30, 2012

This was a recipe which led to a really good panini sandwich. My deli didn't have roast pork so I bought roast beef instead, and I used sliced sourdough instead of french bread. Other than that, I followed the recipe exactly. My husband and his friends loved it, even my picky 4 year old happily ate 1/4 of a sandwich!

Oct 07, 2012

I was really feeling advernturous. I really didn't think this would be good but boy was I wrong. This is fabulous. The jam spilled over in the pressing and carmelized perfectly along the edgges. I made a cuban pork roast from this site and used it for the sandwiches. I used my own homemade peach jam and my own pickles.

Aug 24, 2014

Only had sliced bread on hand and no grill or panini maker--not even a press. So I assembled it, put it on a griddle pan on the stove, and used a flat pot lid as a press. I'm sure it would have tasted even better had I had the proper bread and kitchen tools, but it was also really good just like that. (I was afraid that with my cooking method the pork and ham in the center might not get warm enough, so I cheated and put them in the microwave for just barely a few seconds.)

Sep 27, 2012

Surprisingly the pickle and preserves go well together!! I only used ham and used ciabatta bread. I cooked this in my cast iron panini press...delicious!

Sep 26, 2012

I didn't think I would like the peach preserves with the mustard and the salty ingredients. Boy, was I ever wrong! The sweet, salty, and spicy flavors worked incredibly well together.

Sep 24, 2012

Really liked the addition of apricot preserves. I do think having pickles and swiss on the top and the bottom was a little much. I used my George Foreman grill which did an OK job, but it kind of slipped apart. Just to experiment, I might try it on my waffel maker. Thanks!


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  • Calories
  • 686 kcal
  • 34%
  • Carbohydrates
  • 68.3 g
  • 22%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 48.5 g
  • 97%
  • Sodium
  • 2953 mg
  • 118%

* Percent Daily Values are based on a 2,000 calorie diet.

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