Peachy Cuban Panini

Peachy Cuban Panini

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 686 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 48.5 g
  • 97%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 2953 mg
  • 118%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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



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 mo...

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...

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 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 edgg...

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 ...

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!

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.

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...

From around the web