The perfect party appetizer combining a Tampa Cuban Sandwich with a fancy crostini toast point. Drizzled with a mustard aioli!
Today’s #SundaySupper theme is all about Hometown Foods! I’m a girl from Buffalo, New York, and while I love my wings, Florida has my heart [especially since I have now lived in Tampa Bay more than half of my life]. Not to mention, I have shared a tasty Shredded Buffalo Chicken recipe, as well as a Salt and Vinegar wing recipe [that went viral months ago, and still continues to kick arse! holla] in the past.
For me, a for sure hometown dish in Tampa is the beloved Cuban Sandwich. I had never had a Cuban until my husband took me for one after we first met. Jason, a fourth generation Florida boy [from Tampa] loves hole in the wall Cuban spots where we can enjoy the real deal, authentic Cuban cuisine. Today’s recipe pays just as much homage to the Cuban Sandwich, as it does to my mister, my Florida boy, who grew up in the city, but whose roots are deep in the ‘country’. Truly, I love living in Tampa Bay, ya’ll <—– I had to.
Besides, ever since my Cuban Sandwich Kabob recipe I created for The Flair Exchange last year, I have been dying to create another Cuban inspired dish!
As much as I personally love a good Cuban, I am not going to try and re-create a dish that has already been perfected by the pros; instead I’m making it a fun party bite that anyone can create and wow their guests with! Because, seriously have you ever had flavorful mojo pork shredded in all kinds of yummy goodness topped on toasty crostini with a mustard aioli? Uh-yea, me either.
The basis for any good Cuban sammie, in my opinion, is a slow roasted mojo pork, and Cuban bread
duh. We’ll shred it and add other yummy ingredients to a toasted crostini; usually crostini is sliced from a French baguette, but you cannot have a Cuban inspired sammie without the bread!
Then to fancy it up, we’ll make a super easy mustard aioli for added flavor. I’m sharing this recipe in three parts below; pork, ailoi, crostini. I hope you enjoy it as much as we did at our Casa!
Cuban Sandwich Crostini
- 1/2 cup extra-virgin olive oil
- 1/2 cup orange juice
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup fresh-squeezed lemon juice
- 1/2 cup yellow onion, chopped
- 10 cloves garlic, peeled
- 2 tablespoons dried oregano spice
- 1 tablespoon cumin
- 1/2 tablespoon sea salt
- 1/2 tablespoon black pepper
- 3 lbs pork shoulder, bone in - also called picnic pork or pork shoulder
- 2 tablespoons Dijon mustard
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1/2 cup olive oil
- 3 tablespoons stone ground mustard
- 1 loaf Cuban bread, sliced 1/4 inch thick
- 3/4 cup olive oil, or butter at room temperature
- 15 slices swiss cheese, halved - 1/2 slice per crostini
- 1/2 lb deli ham - should have approx 30 thin slices
- 30 dill pickle slices - "chip" style
- Place all ingredients except pork into a blender and blend on high to make a marinade. Pour marinade in a large plastic ziploc, or container.
- Pierce the pork on all sides with a pairing knife. Add pork to the container and seal. Marinate for at least 4 hours and up to 24 hours, in refrigerator.
- Preheat the oven to 425 degrees F. Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting for 60 minutes, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before shredding with two forks. Once cooled, shred with two forks and set aside. Discard bone and excess fat.
- Add the Dijon mustard, egg yolk, and lemon juice to a mixing bowl and whisk together until smooth.
- Slowly pour the olive oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy. Add the stone ground mustard. Set aside.
- Preheat oven to 350 degrees F.
- Spread out the sliced bread in a single layer on a baking sheet [may need 2 baking sheets].
- Spread a small amount of butter, or olive oil on each slice. Top each slice with 1/2 a slice of Swiss cheese.
- Bake bread and cheese for 10 minutes, until the cheese is melted and the edges of the bread are lightly browned. Remove and allow to cool.
- Spread about 1/4 – 1/2 of a teaspoon mustard aioli on the top of the melted cheese. Top with piece of sliced ham [I rolled my in half]. Follow with a piece of Cuban pork. Place a single pickle slice on each crostini and serve!
See what other hometown favorites we’re sharing, below:
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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What is your favorite hometown dish?