Cuban Mini Melts Recipes

RITZ CUBAN MINIS

Steps:

• Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
• 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.)
• 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.
• Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
• Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
• Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
• Serve immediately.

CUBAN MELT

Steps:

• For the pork brine: Whisk together orange juice, vinegar, whisky, salt, sugar, garlic, peppercorns, thyme, rosemary, oregano, sage, bay leaves and 3 1/2 cups water. Add pork to brine and add water to cover if necessary. Refrigerate for 12 hours.
• For the chile honey pork glaze: Cook down honey, lime juice and chile in a saucepot until mixture is thick.
• For the mojo pork: Preheat the oven to 350 degrees F.
• Combine pork, cilantro, mint, orange juice, lime juice, olive oil, pepper, coriander, cumin, clove, salt, oregano, rosemary, thyme, garlic and bay leaves together in a large roasting pan with the pork skin-side up. Cover tightly with foil and roast 3 1/2 hours. Remove foil and cook until skin starts to crisp up, another 30 minutes.
• Turn oven to 450 degrees F.
• Remove pork carefully from braising liquid. Strain braising liquid and set aside for mojo mustard. Pull pork off the bone into large chunks, discarding excess fat. Place pork on a sheet pan and toss in chile honey glaze. Add a little more glaze on top and roast until it starts to caramelize, about 5 minutes.
• For the mojo mustard: Whisk together the yellow mustard, herbs, garlic salt, honey and garlic oil in a bowl.
• Whisk together 2 ounces of this mixture with 2 ounces mojo braising liquid (save the rest for another use).
• For the Cubano melt: Place 2 1/2 ounces mojo pork in a foil pouch and place on a hot griddle weighed down with a hot cast-iron press on top to reheat. Remove from foil.
• Butter bread. Layer 2 pieces Swiss cheese one side of the bread, followed by ham and the heated mojo pork. Add a heavy squeeze mojo mustard, 2 Pickles, 2 more pieces Swiss cheese and top piece of buttered bread.
• Griddle on a flat top or griddle on medium-high heat with a heated cast-iron press on top until cheese is melted ooey gooey, 2 to 2 1/2 minutes on each side. Slice on a bias. Enjoy!
• Heat 1 gallon vinegar in a pot with the toasted spices, garlic, salt, sugar and peppercorns. Whisk until dissolved. Combine add the remaining 3 gallons vinegar and the dill. Layer the cucumbers with the brine so herbs, garlic and spices evenly get distributed. Brine, refrigerated, for 2 days.

CUBAN SLIDERS

Steps:

• Preheat oven to 400°F and lightly grease a 9x13" baking pan. Set aside.
• Add package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them.
• Once sliced, keep the rolls connected to each other and lift the entire top section off of the bottom section. Add the bottom section of the rolls to the prepared baking pan.
• In a small mixing bowl, combine mustard, Worcestershire sauce, and 3 Tbsp of the melted butter. Spread half of the mustard mixture over the bottom half of the rolls in the baking pan.
• Add ham slices on top of the mustard, then add the pulled pork on top of the ham. Top that with the cheese slices and pickles.
• Spread remaining mustard mixture over the cut side of the top half of the rolls, then add top half of rolls, cut side down, on top of the pickles.
• In another small mixing bowl, add remaining 5 Tbsp melted butter and minced garlic. Brush mixture over the top of the rolls. Sprinkle with everything seasoning.
• Cover loosely with foil and bake in preheated oven for 20 minutes. Uncover and bake another 5 minutes, or until hot and golden.

CUBAN MINI MELTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .
• Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.
• Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.
• Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

CUBAN INSPIRED MILLET

Steps:

• Blend carrot and garlic in a food processor until finely chopped.
• Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
• Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.