Warm cuban sandwich dip
Sandwiches
If you ever live in South Florida for a bit, you get well acquainted with Cuban sandwiches. As a kid, I liked them but actually used to take out the pickles because I thought warm pickles were gross-city. And I also hated mustard so that had to go, too. But now I think they’re maybe the most perfect sandwich in existence. Here’s how a Cuban sandwich goes: bread with a crispy exterior and super soft interior, a swipe of mustard, pickles, pulled pork, thinly sliced ham and a few slices of melty swiss cheese. The entire thing cooked a la plancha (think a griddle kinda with a press on top). Eat that with a side of cafe con leche or my favorite pineapple soda in the entire world, and your head might explode it’s so good. Since there’s this whole football game situation coming up, I thought I’d be a perfect time to make that Cuban sandwich I just described into a dip! Yeah boi. This dip is obviously a little different because in order to make it in dip form some cream cheese and creme fraiche (the tartness is necessary) have to be thrown into the mix but seriously …
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