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
- 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!
- 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
- 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.
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