Best 3 Cuban Inspired Sandwich Dip Recipes

Indulge in a taste of Cuban culinary heritage with this delectable Cuban-inspired sandwich dip. This appetizing dip captures the essence of the classic Cuban sandwich, transforming it into a creamy, savory spread that tantalizes your taste buds. Crafted with a blend of slow-cooked pork, tangy pickles, flavorful mustard, and a hint of Swiss cheese, this dip is a delightful fusion of textures and flavors. Served with crispy plantain chips or toasted Cuban bread, it becomes an irresistible party appetizer, game-day snack, or satisfying meal accompaniment. Whether you're a fan of Cuban cuisine or simply seeking a unique and flavorful dip, this recipe promises an unforgettable taste experience.

In addition to the main Cuban-inspired sandwich dip recipe, the article also offers variations to cater to different preferences and dietary needs. For those who prefer a vegetarian option, a meatless version replaces the pork with a hearty combination of black beans and roasted vegetables. Those with a penchant for heat can elevate the dip's flavor profile with a spicy variation that incorporates chipotle peppers and cayenne pepper. And for those who love the classic Cuban sandwich but want to enjoy it in a different form, the article includes a recipe for Cuban sandwich meatballs, served with a zesty mojo sauce. With these diverse recipe options, everyone can find a Cuban-inspired dish that suits their taste and dietary preferences.

Let's cook with our recipes!

THE ULTIMATE CUBAN SANDWICH

The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Categories main-dish

Time 1h24m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium chicken broth
2 bay leaves
1 long Cuban bread roll
3 tablespoons Dijon mustard
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Olive oil
You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:

Steps:

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

ORIGINAL CUBAN SANDWICH

Original Cuban Sandwich image

Provided by Food Network

Categories main-dish

Time 23m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1 loaf Cuban bread
1-ounce regular mustard
4 dill pickles
5 slices boiled ham or Virginia ham
2 slices roast pork
1 slice imported Swiss cheese
1-ounce butter

Steps:

Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 pickles on top of the mustard. You then place 1 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, 1 1/2 ounces per slice. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich.
Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!

MIAMI CUBAN DIP

Miami Cuban Dip image

All of the sabor that you love from a Cuban sandwich, packed into our big-game-ready Miami Cuban Dip. Hollow out a bread bowl. Stuff it with real-deal ingredients, like pickles, Swiss cheese and ham, then bring it home with McCormick® Pork Gravy for a taste of Little Havana that will last through overtime.

Provided by McCormick Spice

Categories Trusted Brands: Recipes and Tips McCormick®

Time 32m

Yield 22

Number Of Ingredients 9

Ingredients

1 (16 ounce) loaf Italian bread
1 cup milk
1 package McCormick® Pork Gravy Mix
1 ½ cups shredded Swiss cheese, divided
5 tablespoons dill pickles, coarsely chopped, divided
¼ cup mayonnaise
1 tablespoon prepared yellow mustard
½ cup cubed ham
1 cup deli-sliced roast pork cut into bite-size pieces

Steps:

Preheat oven to 350 degrees F.
Place bread on baking sheet. Cut an oval on top of bread and remove bread center to make room for the dip. Tear removed bread top and bread center into bite-size pieces. Set aside for serving.
Whisk milk gradually into gravy mix in medium saucepan. Stirring frequently, cook over medium heat until gravy comes to a boil. Reduce heat to simmer. Stir in 1 1/4 cups of the cheese, 4 tablespoons of the pickles, mayonnaise, and mustard. Cook 2 to 3 minutes or until cheese is melted. Stir in pork and ham.
Spoon dip into bread. Sprinkle with remaining 1/4 cup cheese.
Bake 10 minutes or until cheese is melted and bread is warm. Sprinkle dip with remaining 1 tablespoon chopped pickles. Serve with bread pieces.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.3 g, Cholesterol 15.1 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 291.2 mg, Sugar 0.8 g

Tips:

- For the best flavor, use fresh ingredients whenever possible. - Don't be afraid to experiment with different types of bread or rolls. - If you don't have any Cuban bread, you can use a French baguette or another type of crusty bread. - To make the sandwich dip ahead of time, simply prepare the filling and refrigerate it for up to 3 days. When you're ready to serve, heat the dip in a slow cooker or on the stovetop until warmed through. - Serve the sandwich dip with your favorite chips, crackers, or vegetables.

Conclusion:

This Cuban-inspired sandwich dip is a delicious and easy appetizer that is perfect for any party or gathering. It is also a great way to use up leftover Cuban sandwiches. With its flavorful filling and crispy bread, this dip is sure to be a hit with everyone who tries it.