Cuban Sandwich 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.
3 tablespoons butter with about half a small onion. Cook a bit then add 2 tablespoons flour. Whisk to form a roux. Keep whisking for about 4 minutes until lightly browned. Add 3 cups milk. bring to a simmer. Reduce heat. Start adding cheese slowly after heat has come down. Approx 16 oz swiss with maybe some jack thrown in for good measure. When the sauce is nicely formed, add shredded pork, ham, mustard, and pickles to your taste. Serve with toasted baguette rounds.
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
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
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.
Notes
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 rouxAfter 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.
