Warm Cuban Sandwich Dip

in Appetizers

Warm Cuban Sandwich Dip

If you ever live in South Florida for a bit, you get well acquainted with Cuban sandwiches. As a kid, I liked them but actually used to take out the pickles because I thought warm pickles were gross-city. And I also hated mustard so that had to go, too. But now I think they’re maybe the most perfect sandwich in existence.

Here’s how a Cuban sandwich goes: bread with a crispy exterior and super soft interior, a swipe of mustard, pickles, pulled pork, thinly sliced ham and a few slices of melty swiss cheese. The entire thing cooked a la plancha (think a griddle kinda with a press on top). Eat that with a side of cafe con leche or my favorite pineapple soda in the entire world, and your head might explode it’s so good.

Warm Cuban Sandwich Dip

Since there’s this whole football game situation coming up, I thought I’d be a perfect time to make that Cuban sandwich I just described into a dip! Yeah boi.

This dip is obviously a little different because in order to make it in dip form some cream cheese and creme fraiche (the tartness is necessary) have to be thrown into the mix but seriously it tastes similar in many ways.

Warm Cuban Sandwich Dip

Warm Cuban Sandwich Dip

My first go at this dip was weak. It needed a good amount of diced cornichons or pickles. And the mustard amount has to be on point, too. I like the addition of whole grain and Dijon. While Cuban sandwiches don’t have whole grain on them, I think it adds a nice touch to this dip. And, Cuban sandwiches always have pulled pork but the chances of you braising pork specifically for this dip is exactly zero, so I left it out completely. I didn’t miss it at all. If you have some around, feel free to throw some in.

If you like cheese pulls…like the commercials…then this dip will be your thang, promise.

Warm Cuban Sandwich Dip

Warm Cuban Sandwich Dip

Warm Cuban Sandwich Dip

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Serving Size: 4 to 6 (as an appetizer)

Ingredients

  • 8 ounces cream cheese, room temperature
  • 8 ounces swiss cheese, shredded (about 2 1/2 cups), divided (some reserved to sprinkle on top)
  • 10 cornichons or 3 small pickles, diced (about 1/3 cup)
  • 1/2 pound (1/2-inch thick) ham, cubed
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon whole grain mustard
  • 1/4 cup creme fraiche (or 3 tablespoons mayo)
  • 1 teaspoon freshly ground pepper
  • Cuban bread or soft roll bread, sliced, for serving

Directions

  1. Preheat the oven to 350 degrees F. In a large bowl (or stand-up mixer with the paddle attachment), add the cream cheese, swiss cheese, cornichons or pickles, diced ham, Dijon mustard, whole grain mustard, creme fruit and pepper. Give it a mix until all of the ingredients are thoroughly mixed. Transfer to an oven-proof dish (I used a round ceramic bowl that’s about 6-inches around).
  2. Bake for about 15 to 17 minutes, until warmed throughout and bubbling. It should be nice and evenly brown on top, if not feel free to transfer it to the broiler for about 2 minutes, until nice and browned on top. Serve hot with slices of Cuban bread or soft rolls.

Notes

I went to the deli and asked for plain ham. I asked them to kindly slice it 1/2-inch thick and then diced it up at home. Worked like a charm.

http://acozykitchen.com/warm-cuban-sandwich-dip/

{ 17 comments… read them below or add one }

Angela - Patisserie Makes Perfect January 29, 2016 at 12:38 am

This looks great, I really need to entertain more so I can make more things like this! do you think Chorizo would work in this if I cooked it off first? Or would it be too overpowering?

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Adrianna Adarme January 29, 2016 at 10:31 am

Do you mean in place of the ham?

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Angela - patisserie Makes Perfect January 29, 2016 at 11:55 pm

Yep, instead of the ham.

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Lynn | The Road to Honey January 29, 2016 at 6:00 am

This dip is perfection and I can see it being a big hit at Super Bowl parties, game nights. . .well just about any night really…it’s that good.

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Bee January 29, 2016 at 8:33 am

Ohhhhh holy mackerel. Now this sounds to die for, I cannot wait to get off this diet and stuff my face with some cheese & bacon! Preach.
Bee | QueenBeady.com

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Cindy January 29, 2016 at 10:43 am

I’m having all kinds of emotions and heart-eyeballs over this!

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Celia Becker @ After Orange County January 29, 2016 at 11:27 am

WOW, that looks amazing! My mouth is watering. I’m making this recipe!

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Kari January 29, 2016 at 11:54 am

Yum! This is perfect for SuperBowl Sunday!
Kari
http://www.sweetteasweetie.com

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Megan (Cozy Eats) January 29, 2016 at 12:15 pm

Yum!!!! I was wondering what this was on your snapchat. It sounds amazing. :)

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Heldy January 29, 2016 at 2:51 pm

Oh Holy Cuban Sandwich! Being Cuban and living in South Florida, I cannot wait to try this. Making it for Super Bowl Sunday!

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Lincoln January 31, 2016 at 12:36 am

Looks fantastic and being warm it should be the perfect comfort dish for these cooler days….. it sounds like the perfect thing to put on the table and enjoy with some friends and a good red wine.

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Allison from Sunshine in the Kitchen January 31, 2016 at 1:41 pm

omg. omg. omg.

We had Cubanos for the first time in Richmond, VA, if you can believe that. It was heaven in my mouth!

Can’t wait to make this. So yummy!

xox

A.

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Monica @ Wok Like Me January 31, 2016 at 10:16 pm

Omgzzzz I had my first Cubano not that long ago in Tucson, AZ at Hotel Congress. Naturally I fell in love with it, resulting in me eating a variation of it on a glazed donut. This dip looks badazzzz

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Kate February 6, 2016 at 5:27 am

This looks absolutely AHHHHMAAAZZIIINNNNGGG Adrianna!!

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Marny CA February 26, 2016 at 11:34 am

The only Cuban restaurant I know of closed before I got there!!

If anyone knows of another in the Vista (San Diego) CA area, please let me know.

Most of my meals are eaten in restaurants – too tiring to cook for only me.

I am glad to have found this site – just about everything sounds and looks great!!

Reply

Adrianna Adarme February 26, 2016 at 4:01 pm

Thanks, Marny!

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Don November 8, 2016 at 12:21 pm

Are there sliced shallots as well in this recipe? What is the ingredient between the cheese and the mustard in the second picture and at six o’clock in the bowl in the third picture.

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