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Peachy Cuban Panini

Peachy Cuban Panini

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Smucker's(R) Orchard's Finest(TM)

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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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.


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!


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.