Cuban Breakfast Sandwich
A Miami morning staple that puts a breakfast spin on the classic Cuban sandwich. Crispy pressed Cuban bread filled with sweet ham, melted Swiss cheese, tangy pickles, yellow mustard, and a perfectly fried egg with a runny yolk. Best enjoyed with a strong cup of cafe con leche.
Equipment Needed
Instructions
Prepare the bread: Slice Cuban bread rolls horizontally. Spread softened butter on the outside of both halves - this creates the crispy, golden exterior when pressed.
Add the mustard: Spread yellow mustard on the inside of both bread halves. Traditional Cuban sandwiches always use yellow mustard, not Dijon.
Layer the fillings: On the bottom half, layer Swiss cheese, ham slices, pickle slices, and another layer of Swiss cheese. The cheese on both sides helps everything meld together when melted.
Fry the eggs: In a non-stick pan, melt butter over medium heat. Crack eggs and fry to your preference - traditional is over-medium with a slightly runny yolk. Season with salt and pepper.
Add eggs to sandwiches: Place a fried egg on top of the layered fillings in each sandwich. Close with the top bread half, butter side up.
Heat the plancha: Heat a plancha, panini press, or large skillet over medium heat. If using a skillet, you'll need a heavy pan or foil-wrapped brick to press the sandwich.
Press the sandwich: Place sandwich on the hot surface and press firmly. Cook for 2-3 minutes per side until bread is golden and crispy, cheese is melted, and sandwich is compressed to about half its original height.
Slice and serve: Remove from heat and let rest 1 minute. Slice diagonally and serve immediately. The egg yolk should be slightly runny when you bite in.
Make cafe con leche: For authentic Miami breakfast experience, mix strong Cuban espresso with an equal amount of hot steamed milk. Sweeten to taste - Cubans like it sweet!
💡 Pro Tips & Variations
- The right bread matters: Cuban bread is made with lard, giving it a unique texture. La Segunda or Miami Bakehouse brands are authentic choices.
- Pressing technique: The key to a Cuban is pressing it flat. The sandwich should be noticeably thinner when done - about 1/3 to 1/2 its original height.
- Egg yolk timing: If you want the yolk to stay runny through pressing, cook eggs over-easy and press the sandwich briefly on lower heat.
- Don't skip the pickles: Pickles add essential tang that cuts through the richness. Use dill pickles, never sweet.
- Add roast pork: For a heartier version, add sliced mojo-marinated roast pork like a traditional Cubano.
- Miami vs. Tampa style: Tampa Cubans add salami. Miami Cubans are purists. This breakfast version works with either style.