This Warm Cuban Sandwich Dip takes the flavors from a Cuban sandwich and puts them in a dip that can be enjoyed as an appetizer. Perfect for a party!
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.
The Anatomy of a Cuban Sandwich
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.
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.
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.
How to Make Warm Cuban Sandwich Dip
- Mix together all of the ingredients, minus the extra cheese intended for the top.
- Add the shredded cheese on top.
- Bake until bubbly and warm.
- Serve with sliced bread.
That’s it! It truly couldn’t be easier.
How to Make Ahead
- This recipe can easily be made ahead. To make it ahead, combine the ingredients (leaving out the cheese topping).
- Tightly cover with plastic wrap or a lid and stick the dip into the fridge for up to 2 days.
- When you’re ready to make it, remove it from the fridge, top it with the cheese and bake!
Warm Cuban Sandwich Dip
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 crème fraîche (or mayo or sour cream)
- 1 teaspoon freshly ground pepper
- Cuban bread or soft roll bread sliced, for serving
Instructions
- Preheat the oven to 350 degrees F. Figure out your oven-proof baking vessel. I used a round ceramic bowl that was 6-inches around. 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 your oven-proof dish.
- 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
Nutrition
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Looks delicious! Adding this to my list of things I want to try on Sunday.
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.
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!!
Thanks, Marny!
This looks absolutely AHHHHMAAAZZIIINNNNGGG Adrianna!!
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
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.
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.
Oh Holy Cuban Sandwich! Being Cuban and living in South Florida, I cannot wait to try this. Making it for Super Bowl Sunday!
Yum!!!! I was wondering what this was on your snapchat. It sounds amazing. 🙂
Yum! This is perfect for SuperBowl Sunday!
Kari
www.sweetteasweetie.com
WOW, that looks amazing! My mouth is watering. I’m making this recipe!
I’m having all kinds of emotions and heart-eyeballs over this!
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
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.
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?
Do you mean in place of the ham?
Yep, instead of the ham.