Cuban Bocaditos Recipes

CUBAN SANDWICH

Steps:

• Heat a flattop or pan on medium heat.
• Slice alpine roll in half and butter each side. Set roll on flattop and cook until warm and toasted, approximately 5 minutes. Meanwhile, arrange pork loin and ham on the flattop in piles shaped like the roll and grill until warm, 1 1/2 to 2 minutes. Flip and place 2 pieces cheese on each pile of meat. Grill until the cheese has melted. Meanwhile, remove toasted roll and spread mayonnaise on both halves, then add mustard to half. Place ham and cheese on one half of the roll, then place the pork loin on the other half. Add pickles (don't be shy-add a lot! They make the sandwich!) to the bottom half and top with the other side of the roll. Cut sandwich in half and enjoy!

CUBAN BOCADITO SPREAD

Steps:

• Recipe for about 2 cups worth of paste. In a food processor add all ingredients and pulse until you have a smooth but thick consistency. Refrigerate for at least 2 hours.

WARM CHEESY HAM BOCADITOS

Steps:

• Preheat oven to 375°F. Mix ham, mayonesa, parsley, mustard and garlic until well blended. Stir in VELVEETA.
• Spread filling evenly into rolls. Place on foil-lined baking sheet; cover loosely with additional foil.
• Bake 10 to 12 minutes or until VELVEETA is melted. Serve warm.

CUBAN HAM SPREAD

Steps:

• Mix cream cheese and mayo in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.

CHICKEN SPREAD FOR BOCADITOS CUBANOS

Steps:

• Mix all ingredients well.
• Spread on "bocadito" rolls or spread over bread slices.
• They will look prettier if you use a cookie cutter and remove the crusts.