Preheat your air fryer. Set it to 375°F (190°C) for 3–5 minutes. A hot basket helps the bread crisp quickly.

Prep the bread. Split each roll lengthwise. If the interior is very doughy, gently pull out a bit of the soft crumb so the fillings sit flat and heat evenly.

Spread the mustard. Brush the cut sides with yellow mustard—about 2 teaspoons per sandwich. This tang is key to the Cuban flavor.

Layer the fillings. On the bottom half, add a slice of Swiss, then ham, then roasted pork, then pickles, then another slice of Swiss. Keep layers even and flat so the sandwich presses well.

Close and butter. Top with the other half of the roll. Lightly butter the outside of the bread on both the top and bottom. Use softened butter for a thin, even coat. This ensures golden, crisp results.

Wrap for neatness (optional). For extra tidy edges and even melting, loosely wrap each sandwich in a small sheet of parchment. Leave the ends slightly open for airflow. Not required, but helpful if your cheese tends to ooze.

Air fry and press. Place sandwiches in the basket. Set a small, oven-safe weight on top to press, such as a clean metal trivet or a light skillet that fits your air fryer. No weight? Press the sandwiches with a spatula halfway through cooking.

Cook. Air fry at 375°F (190°C) for 6–8 minutes, flipping once at the 4-minute mark if not using a weight. You want deep golden bread and fully melted cheese. Thicker bread or larger sandwiches may need an extra 1–2 minutes.

Rest and slice. Let the sandwiches rest for 2 minutes. This helps the cheese set slightly. Slice on the diagonal and serve hot.