Cuban food is very popular, and this recipe was inspired by its culture, flavorful cooking, and especially by a sandwich made at La Flor de Broadway, a little lunch counter in the neighborhood known locally as 'El Rey de Sandwich Cubano.'
Ingredients
- 1 package fully cooked pulled pork without the sauce* , 16 ounce
- 10 slices thin sliced smoked deli ham , 1/2 ounce
- 5 thins slices baby Swiss cheese , cut into quarters
- 20 Koshers dill pickle chips
- 0.25 cups Dijon mustard
- 40 RITZs Crackers
- 20 frilleds toothpicks , Optional
Instructions
-
1
Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
-
2
With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
-
3
To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
-
4
Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
-
5
Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
-
6
Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
-
7
Serve immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Coconut Cream Meringue Pie
This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.
The Best Hot Crab Dip
This is THE best hot crab dip. I'm going to show you how to make what I consider the king of the hot dips, which begins, like most baked dips, with cream cheese, but the key ingredients I use really amplify that crabby flavor. Use the best lump crab you can find—but whether your budget has room for the finest fresh crab or just allows for canned crab, this easy baked dip will still be a hit at your party.
One Minute Chocolate Icing
Make chocolate frosting without powdered sugar with this boiled fudge-like icing. Spread icing on a completely cooled cake.