Cuban Inspired Sandwich Dip Recipes

CUBAN-STYLE SANDWICHES WITH GREEN CHILE AU JUS

Steps:

• Heat oven to 350 degrees F. Spray cookie sheet or 15 x 10 x 1-inch pan with cooking spray. Drain juice from pork roast into blender; set aside. Shred or chop pork into bite-size pieces; set aside. Unroll dough into 1 large (about 14x9-inch) rectangle. With kitchen scissors or sharp knife, cut dough crosswise making 2 (9x7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese. Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With pancake turner, place seam side down on cookie sheet or 15x10x1-inch pan. Cut 3 diagonal slashes in top of each sandwich. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 5 minutes. Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed 15 to 30 seconds or until smooth. Pour juice mixture into 2-cup microwavable measuring cup. To serve, microwave juice mixture on High 2 to 3 minutes or until hot; divide mixture into 4 (6- or 8-oz) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping. High Altitude (3500-6500 ft): Bake 27 to 32 minutes.

CUBAN-INSPIRED SANDWICH DIP

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.

ORIGINAL CUBAN SANDWICH

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

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.

GRILLED SANDWICHES (CUBAN STYLE)

Steps:

• Preheat the griddle.
• Add mustard to one side and mayonnaise to to the other cut side of the rolls.
• Build each sandwich with the roasted turkey, pork, cheese, and pickles.
• Spread outside of roll with butter.
• Place the sandwich on the hot griddle, cover with a cookie sheet, and place heavy iron skillet or sandwich press to flatten.
• Grill the sandwich for a few minutes on each side.
• Slice in half diagonally and serve.

CUBAN-STYLE PORK SANDWICHES

Steps:

• Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.