A few months back, I made some tostone tostadas. The initial plan of that meal was for them to be sandwiches, but the fillings were not solid enough, and the tostones a little thick. I’m glad that plan didn’t work out because for one, those tostadas were delicious, but more importantly, the destiny of the tostone sandwich was clearly to house ham, pork, pickles, cheese, and mustard.
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.
