Best Warm Cuban Sandwich Dip Recipes

CUBAN-INSPIRED SANDWICH DIP

Cuban-Inspired Sandwich Dip image

Miami tries to claim the Cuban sandwich as its own, but Tampa had it long before Miami. The 2 sandwiches are similar, but Tampa's is the authentic Cuban which has salami. You'll find all the flavors of this popular sandwich in this dip.

Provided by lutzflcat

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Swiss cheese
½ cup mayonnaise
3 tablespoons yellow mustard
1 (8 ounce) package ham, diced
6 ounces pork, diced
⅓ cup diced salami
¼ cup diced dill pickles
3 tablespoons shredded Swiss cheese
2 (8 ounce) loaves Cuban bread

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Add cream cheese and Swiss cheese to a large bowl. Blend well using an electric mixer. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and diced dill pickles until well combined. Spoon mixture into an oven-safe dish. Sprinkle remaining 3 tablespoons Swiss cheese over the top.
Bake in the preheated oven until heated through, 18 to 20 minutes.
Preheat the oven's broiler. Broil the dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
Slice the bread in 1/2-inch-thick slices to use as dippers. Serve with the hot dip.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 10.9 g, Cholesterol 101.9 mg, Fat 37.9 g, Fiber 0.7 g, Protein 24.2 g, SaturatedFat 16.2 g, Sodium 931.2 mg, Sugar 0.9 g

CHEF JOHN'S CUBAN SANDWICH

Chef John's Cuban Sandwich image

Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.

Provided by Chef John

Categories World Cuisine Recipes Latin American Caribbean

Time 21m

Yield 2

Number Of Ingredients 9

Ingredients

¼ cup mayonnaise
¼ cup mustard
1 pinch cayenne pepper
1 (8 ounce) loaf Cuban bread
8 slices Swiss cheese
6 thin slices smoked fully-cooked ham
1 ½ cups cooked pulled pork, heated
1 large dill pickle, sliced thinly lengthwise
2 tablespoons butter, or as needed

Steps:

Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Nutrition Facts : Calories 1473.1 calories, Carbohydrate 85.4 g, Cholesterol 287.1 mg, Fat 85.2 g, Fiber 5.3 g, Protein 88.2 g, SaturatedFat 37.3 g, Sodium 4076.6 mg, Sugar 4.2 g

SLOW COOKED CUBAN SANDWICH

Slow Cooked Cuban Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced

Steps:

Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.