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Cuban Sandwich Crostini

the perfect party appetizer combining a Tampa Cuban Sandwich with a fancy crostini toast point. Drizzled with a mustard aioli!
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Course: Appetizer
Cuisine: American
Servings: 30


cuban pork

  • 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

mustard ailoi

  • 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


cuban pork

  • 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.

mustard aioli

  • 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!
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