Growing up in Miami, the Cuban culture is a part of me. I grew up attending Nochebuena parties to celebrate Christmas Eve, complete with a whole roast pig. You can find small cafes all over Miami selling the famous Cuban sandwich, made with buttered Cuban bread, yellow mustard, roast pork, sliced ham Swiss cheese and dill pickles.
This Cuban appetizer variation uses all of those familiar ingredients, served open-faced on thin slices of Cuban bread. The result is a bite-sized presentation of a familiar dish, full of flavor. What I love about crostini is how versatile they are, while still looking elegant, like these, made with prosciutto, Burrata cheese and figs. The Cuban sandwich crostini is an easy appetizer recipe your guests are sure to love.
One loaf of Cuban bread will make about 35-45 crostini, and the recipe below is for 30. If you need to make more, just purchase more meat and cheese. I like to use a fresh loaf, because Cuban bread gets very brittle when it dries out. The slathering of butter underneath the melted Swiss cheese keeps the bread nice and moist, even after several hours.
Cuban Appetizer: Cuban Sandwich Crostini
- 1 loaf of fresh Cuban bread (8-10 ounces), sliced ¼ inch thick.
- Olive oil or room temperature butter
- Swiss cheese, sliced (1/2 slice per crostini or 15 slices)
- 1 pound baked ham, sliced thin and cut into 2.5-inch strips.
- 1 pound roast pork, thinly sliced
- 30 fresh dill pickle slices
- ½ cup good yellow mustard
Preheat oven to 350 °F/°C
Spread out the bread in a single layer on a baking sheet (work in batches if necessary). Spread a small amount of butter on each slice. Top each slice with ½ a slice of Swiss cheese.
Bake in the oven for 10 minutes, until the cheese is melted and the edges of the bread are lightly browned (check often so the bread does not burn). Allow to cool.
Spread about 1/4 – ½ teaspoon yellow mustard on the top of the melted cheese. Then top with a strip of sliced ham. Follow with a piece of roast pork (I like to fan it out a little).
Place a single dill pickle slice on each crostini and serve.