Irresistible Cuban Sandwich Crostini: A Flavorful Party Appetizer with Zesty Mojo Pork and Creamy Aioli
Imagine the iconic flavors of a classic Tampa Cuban Sandwich, transformed into a sophisticated yet utterly delightful bite-sized party appetizer. This recipe takes the beloved combination of slow-roasted mojo pork, savory ham, Swiss cheese, and tangy pickles, and elevates it atop crispy crostini toast points, all finished with a luscious mustard aioli. It’s an explosion of Cuban-inspired taste that promises to wow your guests and transport them straight to the vibrant streets of Tampa Bay.
A Taste of Tampa: My Personal Connection to the Cuban Sandwich
For me, the Cuban sandwich wasn’t just another meal; it was an introduction to a cherished culinary tradition. My husband, a fourth-generation Florida native with deep roots in Tampa, shared his love for authentic, hole-in-the-wall Cuban eateries shortly after we met. These places, often unassuming, are where you discover the true essence of Cuban cuisine – flavors that tell a story of heritage, passion, and the perfect blend of savory and tangy notes. This recipe is more than just a dish; it’s a homage to that authentic experience and to my Florida boy, whose connection to this city and its food runs deep. Living in Tampa Bay has truly opened my eyes to a world of incredible flavors, and I wouldn’t trade it for anything.
Reimagining a Classic: Why Cuban Sandwich Crostini?
While I adore a perfectly pressed, traditional Cuban sandwich, I wouldn’t dare attempt to recreate a masterpiece that local Cuban chefs have spent generations perfecting. Instead, my aim is to capture those incredible flavors and transform them into an innovative and accessible party bite. Imagine the rich, succulent mojo pork, shredded and piled high with complementary ingredients onto a crisp, golden crostini, all brought together with a creamy, zesty mustard aioli. It’s a sensational experience that offers all the deliciousness of a Cuban sandwich in a convenient, elegant form. This crostini version allows you to serve a beloved regional specialty as a sophisticated appetizer, perfect for entertaining, game days, or any gathering where you want to impress your guests with something truly unique and unforgettable.
The Pillars of a Perfect Cuban Sandwich Crostini
At the heart of any great Cuban sandwich, and by extension, our crostini, are a few non-negotiable elements. Foremost is the exquisitely slow-roasted mojo pork, tender and bursting with citrus-garlic flavor. Then, there’s the bread – traditionally Cuban bread, though for crostini, we adapt. Instead of a full sandwich, we’ll use thin slices of Cuban bread (or a French baguette if Cuban isn’t available) as our sturdy, crunchy base. These elements, combined with high-quality deli ham, melted Swiss cheese, and the essential dill pickle, create a symphony of tastes and textures. To elevate this appetizer further, we introduce a homemade mustard aioli, adding a creamy, tangy layer that perfectly complements the rich meats and sharp cheese. This aioli is surprisingly easy to make and makes all the difference in achieving that gourmet touch.
Mastering the Mojo Pork: The Soul of Your Crostini
The star of our Cuban Sandwich Crostini is undoubtedly the mojo-marinated pork. Mojo is a vibrant, zesty marinade, often featuring sour orange juice (or a combination of orange and lime), garlic, oregano, and cumin. This marinade not only infuses the pork with incredible flavor but also helps tenderize it during the slow roasting process. Choosing a bone-in pork shoulder (also known as picnic pork or pork butt) is key, as the bone adds extra flavor and moisture, resulting in incredibly succulent, fall-apart tender meat. The longer you marinate the pork – ideally 24 hours – the deeper and more complex the flavors will become. When roasting, the initial high heat helps create a beautiful crust, while the lower temperature ensures a slow, even cook, allowing the connective tissues to break down, leaving you with perfectly shreddable pork. Don’t skip the basting step; it keeps the pork moist and builds that gorgeous golden-brown exterior. Once roasted and rested, shredding the pork with two forks becomes effortless, yielding juicy strands ready to top your crostini.
Crafting the Creamy Mustard Aioli: A Tangy Complement
While traditional Cuban sandwiches often feature a simple smear of yellow mustard, our crostini version calls for a more refined touch: a homemade mustard aioli. This creamy, tangy condiment elevates the entire dish, providing a rich counterpoint to the savory meats and bright pickles. Making aioli from scratch might sound intimidating, but it’s surprisingly straightforward. The key is to slowly emulsify olive oil into a mixture of egg yolk, Dijon mustard, and fresh lemon juice. Whisking continuously and adding the oil in a thin, steady stream ensures a smooth, thick, and stable aioli. Incorporating stone-ground mustard adds another layer of texture and a deeper, more robust mustard flavor that distinguishes this aioli from a basic mayonnaise. This vibrant sauce not only binds the flavors of the crostini but also adds a luxurious mouthfeel that makes each bite truly gourmet.
The Crostini Base and Assembly: Bringing it All Together
For the crostini base, using authentic Cuban bread sliced thinly is ideal, offering a slightly denser texture and subtle flavor that complements the Cuban elements. If Cuban bread is unavailable, a good quality French baguette makes an excellent substitute. Each slice is lightly brushed with olive oil or softened butter before being toasted to golden perfection in the oven. The crucial step here is adding a half-slice of Swiss cheese to each crostini during the last few minutes of baking. This allows the cheese to melt and become bubbly, creating a warm, savory foundation that adheres all the delicious toppings. Once the crostini are toasted and the cheese is melted, the assembly begins. A generous dollop of your homemade mustard aioli goes onto the warm cheese, followed by a neatly folded slice of deli ham. Next comes a mound of that incredible shredded mojo pork, ensuring every bite is packed with flavor. Finally, a crisp dill pickle chip is placed on top, adding the essential tang and crunch that defines the Cuban sandwich experience. Serve these warm or at room temperature; they’re delicious either way and guaranteed to be a hit!
Cuban Sandwich Crostini
Print
Pin
Rate
Ingredients
Cuban Mojo Pork
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh orange juice
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup fresh-squeezed lemon juice
- 1/2 cup yellow onion, roughly chopped
- 10 cloves garlic, peeled and smashed
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1/2 tablespoon sea salt
- 1/2 tablespoon black pepper
- 3 lbs pork shoulder, bone-in – also known as picnic pork or pork butt
Creamy Mustard Aioli
- 2 tablespoons Dijon mustard
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 1/2 cup light olive oil (not extra virgin for a milder taste)
- 3 tablespoons stone ground mustard
Crostini Assembly
- 1 loaf Cuban bread, sliced 1/4 inch thick – or a French baguette
- 3/4 cup olive oil, or unsalted butter at room temperature
- 15 slices Swiss cheese, halved – ensures approximately 1/2 slice per crostini
- 1/2 lb high-quality deli ham, thinly sliced – should yield around 30 thin slices for easy folding
- 30 dill pickle slices – “chip” style for easy topping
Instructions
Preparing the Cuban Mojo Pork
-
In a blender, combine all mojo pork ingredients except the pork itself: olive oil, orange juice, lime juice, lemon juice, chopped yellow onion, peeled garlic cloves, dried oregano, cumin, sea salt, and black pepper. Blend on high until the mixture is smooth and well combined, forming your aromatic marinade. Pour this marinade into a large plastic resealable bag or a sturdy container.
-
Using a sharp paring knife, pierce the pork shoulder liberally on all sides to allow the marinade to penetrate deeply. Add the pork to the container with the marinade, ensuring it’s fully coated. Seal the container and refrigerate for a minimum of 4 hours, or ideally, for up to 24 hours, to allow the flavors to truly develop.
-
Preheat your oven to 425 degrees F (220 degrees C). Remove the marinated pork from the refrigerator about 30 minutes before you plan to roast it, allowing it to come closer to room temperature for more even cooking. Season the pork generously with a little extra salt and pepper (if desired) and place it in a roasting pan. Cook at 425 degrees F for 30 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue roasting for another 60 minutes. During the final 30 minutes of roasting, periodically baste the pork with any remaining marinade from the pan until it’s beautifully golden brown and an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 150 degrees F (65 degrees C). Once done, remove from the oven, baste one last time with any pan juices, tent it loosely with foil, and let it rest for 15 minutes. This resting period is crucial for juicy, tender pork. Once slightly cooled, use two forks to shred the pork, discarding the bone and any excess fat. Set the shredded pork aside.
Crafting the Creamy Mustard Aioli
-
In a medium mixing bowl, combine the Dijon mustard, egg yolk, and fresh lemon juice. Whisk vigorously until the mixture is smooth and slightly pale.
-
While continuously whisking, slowly drizzle in the light olive oil, adding only a few drops at a time initially, then a thin, steady stream. Continue whisking until the mixture emulsifies, thickens, and becomes creamy, resembling mayonnaise. This slow addition is key to preventing the aioli from breaking. Once thick, stir in the stone-ground mustard. Taste and adjust seasoning if needed. Set the creamy mustard aioli aside until ready to assemble.
Assembling Your Cuban Crostini
-
Preheat your oven to 350 degrees F (175 degrees C).
-
Arrange the thinly sliced Cuban bread (or baguette slices) in a single layer across one or two large baking sheets, ensuring they don’t overlap.
-
Lightly spread a small amount of olive oil or softened butter over the surface of each bread slice. Top each buttered slice with half a slice of Swiss cheese.
-
Bake the bread and cheese for approximately 8-10 minutes, or until the Swiss cheese is perfectly melted and bubbly, and the edges of the bread are lightly golden brown and crisp. Remove the baking sheets from the oven and allow the crostini to cool slightly.
-
To assemble, spread about 1/4 to 1/2 teaspoon of the creamy mustard aioli directly over the melted Swiss cheese on each crostini. Next, place a piece of thinly sliced deli ham on top (you can roll it in half for a neater presentation). Follow with a generous portion of the shredded Cuban mojo pork. Finally, crown each crostini with a single “chip” style dill pickle slice, adding that essential briny crunch. Serve immediately and enjoy these delightful bites!
Savor the Flavors of Tampa in Every Bite!