Warm Cuban Sandwich Dip



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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. Filled with diced up cornichons, diced up ham, mustard and cheese. Serve this at your next Game Day or fun get together, alongside these Cheladas and Watermelon Margaritas.

Warm Cuban Sandwich Dip on a plate with bread.

If you ever live in South Florida for a bit, you get well acquainted with Cuban food. I am a lover of all things Cuban food. From Picadillo, Ropa Vieja (my all-time favorite) and Pollo Frito, all of it is SO good. As a kid, I also LOVED Cuban sandwiches. Before we begin, let’s run it back to the basics:

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 warm cafe con leche, or cold jupiña. Let’s make this amazing sandwich into a dip!

Warm Cuban Sandwich Dip with a scoop taken out.

Ingredients You’ll Need for this Warm Cuban Sandwich Dip

  1. Diced ham. I went to the deli and asked for thick cut ham. I wanted to be able to cube it up. But if you can only find thinly sliced, that’s ok too! Just slice it up and add it to the mixture.
  2. Mustards. In anything rich, we need balance. The acidity comes from the Dijon mustard and whole grain mustard.
  3. Cornichons or pickles. We need a punch of brininess from these.
  4. Crème Fraîche. This adds a hint of richness. You can use mayo or sour cream if you don’t have it.
  5. Cream cheese. This adds to the creaminess and makes it more dip-like.
  6. Gruyére cheese. We want that signature Swiss cheese vibe!

For the rest of the ingredients, please refer to the recipe index card below!

Ingredients all on counter.

How to Make Warm Cuban Sandwich Dip

  1. Mix together all of the ingredients, minus the extra cheese intended for the top.
  2. Add the shredded cheese on top.
  3. Bake until bubbly and warm.
  4. Serve with sliced bread.
Ingredients all being mixed together in a bowl.

Recipe Tip

How to Make it Ahead. Combine the ingredients (leaving out the cheese topping). Transfer to the baking dish, cover with plastic wrap or a lid. Stick it in the fridge for up to 2 days. Remove from the fridge, remove plastic wrap, top with more cheese and bake!

Bread all sliced up.

Recipe FAQs

Can I leave out the mustard?

Sure, use yellow mustard if it’s the only thing you have. But I think the mustard is crucial.

What should I serve with this?

I these Garlic Chicken Wings, Mojo Sheet Pan Chicken, Hot Honey Lime Wings and Queso Fundido go well with this dip.

Warm Cuban Sandwich Dip with a scoop taken out.

More Cozy Appetizers

If you tried this Warm Cuban Sandwich Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 4 votes

Warm Cuban Sandwich Dip

Prep: 10 minutes
Cook: 17 minutes
Total: 27 minutes
Servings: 6
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!


  • 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.


Where and how to find thickly-cut ham: 
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! 
Equipment and Tools:
Stainless Steel Bowl | KitchenAid Stand-Up Mixer | Spatula | Bread Knife


Serving: 4g | Calories: 295kcal | Carbohydrates: 4g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 263mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 881IU | Calcium: 349mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Cuban
Like this Recipe? Please Rate & comment below!

*This post was originally published on January 16th, 2016. It has been since updated with new information and formatting.

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. 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.

  2. 5 stars
    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!!

  3. 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