Cuban Sandwich Dip

Cuban Dip

About a year or so ago, I was on a mission to change every famous sandwich into a dip. I made a few awesome dips out of sandwiches, but it hasn’t been a feature on here for awhile. Today I am announcing that its back! There are a few more neat ideas up my sleeve for this feature, but for now, a more obvious one that I missed earlier. I love Cuban sandwiches and have played with the flavors a few times in the past, but this dip was the true essence of a Cuban in a nice bite sized form.


I was pretty upset about the fact that pickles was the only thing plural in this pic, but really pickle just didn’t sound right.
Onions in with the roux

After the cheese is incorporated, the sauce gets a nice cheesy consistency.

Rest of the “stuff” is in.


Loved this dip!

It’s something a little different for a party.

One of my roommates, Maureen, decided to pose for the face-stuffing shot today.

 

Cuban Sandwich Dip

Course: Appetizer
Cuisine: American, Cuban
Keyword: Dip, Mash-Up

Ingredients

  • 1.5 tablespoons butter
  • 1/4 cup diced onion
  • 1 tablespoons flour
  • 1.5 cups milk
  • 8 ounces swiss
  • shredded pork
  • ham
  • mustard
  • pickles
  • baguette

Instructions

  • Cook the butter with the onion. Cook a bit then add flour. Whisk to form a roux. Keep whisking for about 4 minutes until lightly browned. Add milk. bring to a simmer. Reduce heat. Start adding cheese slowly after heat has come down. When the sauce is nicely formed, add shredded pork, ham, mustard, and pickles to your taste. Serve with toasted baguette rounds.
  • I originally wrote on the recipe to add these ingredients “to taste” because it is sort of a personal preference weather you want it to be super thick and chunky or more of a thin cheese dip with accents of the meat. Also weather you want it to be more or less mustard flavored or how much your friends love pickles. If you really need approx amounts – about 4 slices of ham, about 1/3 cup of pulled pork, 1/4 cup mustard, and maybe 1 whole dill pickle chopped up.

17 Comments

  1. This looks pretty amazing. Looks like I know what I’ll be making for the next football game. Have you made a rueben dip yet?

  2. Maureen looks cute, wish you could see her eyes 🙂
    also, I need to make this dip. I love your sandwichdip ideas, you should make a lamb gyro dip!

  3. I would love to know that as well since I would like to make it thus weekend, but don’t want to buy way more meat than needed.

  4. I would really like to know the amounts of ham, pork and pickles you used ad well. I would like to make this this weekend but don’t want to have to buy a bunch o meat I won’t use. Thanks!

  5. Amy,
    The recipe makes kind of a lot, so if you are only feeding a handful of people, you might want to cut it in half. If you cut it in half, you could probably get away with using about 4 slices of ham, about 1/3 of a pound of pork (raw, it will weigh less after cooked) and maybe 1 or 2 whole dill pickles chopped up.
    I wrote on the recipe to add these ingredients “to taste” because it is sort of a personal preference weather you want it to be super thick and chunky or more of a thin cheese dip with accents of the meat. Also weather you want it to be more or less mustard flavored or how much your friends love pickles.
    Let me know how it comes out and be sure to ask if you have any more questions!

  6. Sounds yummy– but you used the wrong “weather”- unless it is raining in your kitchen. You wanted “whether”. No offense- I just want you to do well so your spelling and choice of the correct word should be as good as your food if you are going to blog. Just saying. And yes- I am a grandmother and I used to teach school.

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