Having been raised in Miami, I grew up eating Cuban Sandwiches. Even the high school I went to had them on the cafeteria line-up, along with a few other popular Cuban specialties. I don’t remember there being too many complaints about our cafeteria food. As is the case with most Cuban comfort food, this sandwich isn’t fussy, but it’s so good. It’s been trending in the food scene for several years now (Have you seen the movie Chef ? Highly recommend). So, to further expand the awesomeness of the beloved Cubano, I’ve decided to make it into a dip: Warm Cuban Sandwich Dip. It’s amazing.
To ensure that this dip stayed true to the taste of an authentic Cuban Sandwich, I used all the same ingredients that go into one – ham, pork, Swiss cheese, pickles, mayo, and mustard. The only ingredient that crashed the party here is cream cheese (for creaminess).
You can buy the ham and pork at your grocery store deli. You can also buy pre-packaged diced ham, which is what I did here. Just give it a rinse to remove any excess salt. If you happen to have cooked pork on hand, feel free to use that (shredded would be delicious too). I didn’t, so I bought a thick 1/2 pound slice from the deli and diced it up. In terms of the mustard, I used regular yellow mustard because Cubanos are laid-back, yellow mustard-type dudes. But, if you want to use other fancier types, that’s fine too. The pickles – I know not everyone is a fan. I actually don’t like them by themselves, but I do enjoy them in burgers or sandwiches. Here, the taste is mild and even my middle daughter, who is not a pickle-person, was not bothered at all by them. If you prefer, though, you could leave them out and serve them on the side.
Aside from being a huge crowd-pleaser, this dip comes together quickly and easily. I had mine in the oven in under 15 minutes. Here’s how: the cream cheese is softened a bit in the microwave and then mixed with the mayo and mustard. Then, all the remaining ingredients are mixed in, the dip is placed in an oven-safe dish and baked for 30 minutes. Simple. You can make this one a day or two ahead ahead too. Just keep it covered in the fridge and bake it when you need it.
In South Florida, Cuban bread is easy to find, so it’s what I used here to serve with this dip, but you can use any loaf with a crispy crust and soft interior. Slice it up and toast it once your dip comes out of the oven, since it needs to sit for 10-15 minutes after baking to thicken and cool down a bit. Cuban Sandwiches are always warmed in a hot panini press, so if you want even more authenticity, butter the bread and press it down while toasting it. You can do this on a hot skillet or sandwich press, if you have one. I didn’t go that route here, but it would be great.
If you’re a Cuban Sandwich fan, you will LOVE this Warm Cuban Sandwich Dip. It is insanely good, easy to make, and tastes just like a deconstructed Cubano. A perfect party app. Enjoy!
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Warm Cuban Sandwich Dip
A Cuban Sandwich in dip form – easy and delicious served over toasted, crusty bread
- 1 block (8 oz) Cream cheese
- 1/2 cup mayonnaise, regular or light
- 3 Tablespoons yellow mustard
- 1/2 lb (8 oz) cooked ham, diced
- 1/2 lb (8 oz) cooked pork, diced
- 1/2 lb (8 oz) Swiss cheese, shredded
- 1/3 cup dill pickles, diced
- Cuban bread or other crusty bread, sliced & toasted
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Heat oven to 350 degrees
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In a large bowl, heat cream cheese in microwave for 30-40 seconds until softened. Stir until smooth and add in mayonnaise and mustard. Stir until combined.
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Add all remaining ingredients and mix gently with a spatula until well incorporated.
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Place in an oven safe dish and bake uncovered for 30 minutes
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Remove from oven and let stand at room temperature for 10-15 minutes before serving. Serve with toasted crusty bread.
Imagine your favorite sandwich. Next, imagine your favorite dip. Combine the two, and this is what you get! This Cuban sandwich dip is an explosion of flavor and tastes just like a real Cuban sandwich. Of note, I won an appetizer competition with this recipe… nuff said.
It’s always a hit! I’m glad you like it and that it helped you win that competition 🙂
This looks so good!
it’s the best app…give it a try!
I made this dip for an appetizer party and within minutes our guests were scraping the last bits from the dish! My family is Cuban and this rivals the best Cuban sandwiches we’ve had. The warm, creamy center and toasted cheese on top is my favorite combination. Thank you CasaBlancaCooks!
I love Cuban sandwiches, but I think I may love this deconstructed version even more than the sandwich! The flavors are amazing. It’s addictive!
I love this dip so much too! It’s always a hit when I make it for company.
Hello Blanca, I am American Indian and a trained chef from California, although, long retired. Food is still a passion. I have a huge appreciation for Cuban food which lead me to your food blog, and I am very excited about the recipes you share. I want you to know, I truly think your transformation of the Cuban sandwich into a dip is an incredible contribution to Cuban cuisine! It is brilliant! I can’t wait to try it. I am sure I’ll sing you praises again, when I do! I love your blog! Thank you for sharing a bit of your culture.
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