Although Miami tries to claim ownership of the Cuban sandwich, Tampa actually invented it first. Although the two sandwiches are comparable, Tampa’s is the real deal Cuban sandwich with salami. This dip contains all the flavors of this well-liked sandwich.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded Swiss cheese
- ½ cup mayonnaise
- 3 tablespoons yellow mustard
- 1 (8 ounce) package ham, diced
- 6 ounces pork, diced
- ⅓ cup diced salami
- ¼ cup diced dill pickles
- 3 tablespoons shredded Swiss cheese
- 2 (8 ounce) loaves Cuban bread
Instructions
- 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.
- Use your own pork (pulled pork works well) or if you’re lucky enough to find it in your deli, ask them to cut a slice about 1/2-inch thick, and then dice at home. You can do the same with the ham.
- If you can’t find Cuban bread, any crusty bread (such as French bread, or a baguette) will do.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 16 g |
| Sodium | 931 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |