There’s nothing like a good Cuban sandwich – the perfect blend of ham, pork, cheese, and pickles, all pressed together in a delightful harmony of flavors, and it’s one of my favorites. Sometimes, I like to change it up! This Cuban Sandwich Casserole is a tasty twist that’ll feed the whole family. Don’t forget the pickles!
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Cubano sandwiches feature ham and roast pork, along with cheese, pickles, and mustard. There are many variations of this popular sandwich, but switch it up and go casserole style!
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Buy Now!Loaded with ham, roasted pork, sliced pickles, cheese, and more, this eggy layered casserole is perfect for brunch or dinner.
Get it ready the night before, pop it into the fridge, then bake and serve. It’s that easy, and with flavor in every bite, everyone will love this Cuban Sandwich Casserole!
What You’ll Love About Cuban Sandwich Casserole
- It’s perfect for breakfast, brunch, or dinner.
- Prepare it the night before, and then just bake and serve!
- It combines the coziness of a casserole with the rich flavors of a Cuban sandwich.
Ingredients
- Sliced bread – Crusts cut off.
- Swiss cheese – Or Jarlsberg cheese; shredded.
- Deli ham slices
- Roast pork slices – Or deli sliced roasted pork.
- Dill pickles – Sliced; the tangier, the better!
- Eggs
- Milk
- Salt and freshly ground black pepper
- Dry mustard powder
- Butter
- Corn Flakes – Crushed.
How to make Cuban Sandwich Casserole
- Spray a 9×13-inch casserole dish with baking spray.
- Arrange half the sliced bread in the bottom of a casserole dish in a single layer.
- Sprinkle half the cheese over the bread, then lay on the sliced ham and roasted pork. Top with sliced pickles, the remaining cheese, and the rest of the slices of bread.
- Combine the eggs, milk, salt, pepper, and mustard powder together in a bowl and whisk until well mixed.
- Pour this mixture over the sandwiches in the casserole dish. Cover and refrigerate overnight.
- Remove the casserole from the refrigerator 30 minutes before baking, and preheat the oven to 375 degrees F.
- Mix the crushed cornflakes with the melted butter in a bowl and spread them over the top of the casserole.
- Bake in the preheated oven for 45 minutes to 1 hour.
- Cut into squares and serve!
Chef Jenn’s Tips
- Use a good bakery-quality bread that won’t disintegrate when baking. Regular thickness slices are fine.
- Make the dish the night before so the egg has time to soak into every bite.
- If your casserole starts getting too brown, cover the top lightly with foil.
Recommended
Make It A Meal
Serve this Cuban Sandwich Casserole with a light salad or some steamed vegetables to balance out the richness. For brunch, serve it with fresh fruit, smoked candied bacon or a mimosa.
Storage
Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat it in a low oven or microwave for best results. For longer storage, freeze individual portions in airtight containers and thaw overnight in the refrigerator before reheating. This casserole maintains its texture and flavor remarkably well, making it a great make-ahead dish for busy weeks.
Cuban Sandwich Casserole
Ingredients
- 16 sliced bread crusts removed
- 8 ounces Swiss cheese or Jarlsberg cheese, shredded
- 12 slices deli ham
- 8 slices roast pork
- 3 dill pickles sliced
- 6 eggs
- 3 cups milk
- ½ teaspoon salt and freshly ground black pepper
- ½ teaspoon dry mustard powder
- ½ cup butter melted
- 3 cups crushed corn flakes
Instructions
- Spray a 9×13-inch casserole dish with baking spray.
- Arrange half the sliced bread in the bottom of a casserole dish in a single layer.
- Sprinkle half the cheese over the bread, then lay on the sliced ham and roasted pork. Top with sliced pickles, remaining cheese, and the rest of the slices of bread.
- Combine the eggs, milk, salt, pepper, and mustard powder together in a bowl and whisk until well-mixed.
- Pour this mixture over the sandwiches in the casserole dish. Cover and refrigerate overnight.
- Remove the casserole from the refrigerator 60 minutes before baking, and preheat the oven to 375 degrees F.
- Mix the crushed corn flakes with the melted butter in a bowl and spread them over the top of the casserole.
- Bake in the preheated oven for 45 minutes to 1 hour.
- Cut into squares and serve!
Notes
Chef Jenn’s Tips
- Use a good bakery-quality bread that won’t disintegrate when baking. Regular thickness slices are fine.
- Make the dish the night before so the egg has time to soak into every bite.
- Setting the casserole on the counter for an hour or two before baking will reduce the baking time.
- If your casserole starts getting too brown, cover the top lightly with foil.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I was looking for a recipe to feed a crowd for brunch and this sandwich casserole fit the bill! So hearty and delicious, with all the various meats and cheese! Will make again, maybe New Year’s brunch!
Any ideas for a substitute for the Corn Flakes? Not something I have bought or consumed in decades. Maybe Ritz crackers, bread crumbs or something made with cornmeal?
Sure, anything crunchy on top will work! ~Jenn
Bernie, I was thinking the same thing. Last time I was in Miami and had a Cuban Sandwich they served it with the pik-nik shoestring potato sticks/ chips in side it (the kind in the can)- I think I am going to try that on top!