All the flavorful ingredients of a delicious Ybor City Cuban sandwich compacted into small bread cups – salami, roast pork, ham and Swiss cheese with an under layer of mustard. Located within Tampa, historic Ybor City consists of a vibrant Cuban heritage including the infamous Cuban Sandwich; Ybor City style by the inclusion of salami.
The bread cups are created by combining Swiss cheese, olive oil and day old French bread then pressed into mini cupcake pans. Once baked, these cups serve as the foundation to the layered sandwich ingredients
The roast pork could be simply purchased at a deli but for a truly memorable appetizer, follow the recipe for Garlic Spiked Lime Pork Roast. Made specifically for this recipe, there will be more than enough to create both large and bite size sandwiches.
Stiglmeier Westphalian,a German ham, is used to add an extra layer of spiciness but any drier ham will work. Use the highest quality Swiss cheese available, such as Gruyere 1655, in both the bread cups and to top the sandwich fillings to achieve an incredible creamy boost.
The final Flavor Tier is achieved by flash rendering the bits of fat trimmed from the pork roast prior to cooking. The small shard of flavor adds tremendous taste impact. If you are purchasing the roast pork, simply omit or top with a sliver of pork.
4 cups shredded day old French
½ c shredded Swiss cheese
2 – 4 T olive oil
4 ½ t sturdy yellow mustard, such as Plochman’s
5-6 slices roast pork, about ¼ pound
3-4 slices Genoa salami
5-6 slices Stiglemeier Westphalian ham, about ¼ pound
4 ½ t dill pickle relish
3-4 oz Swiss cheese
Rendered pork fat
Heat oven to 350°.
Place shredded bread in a food processor and pulse blend until fine crumbs are achieved. Add the Swiss cheese. Pulse blend to combine. Turn on processor and add 2 tablespoons of olive oil. Continue to process until oil is completely absorbed. Stop processor and check to see if bread will hold together when pinched. Add additional olive oil if needed, processing after each addition.
Spray mini cupcake pans with cooking oil. Form bread mix into 18 balls. Place one ball in each of 18 cups. Using a wooden mallet or your fingers, push dough ball into bottom and up sides of cup. Place pans in oven and bake for 12-15 minutes until browned. Remove from oven and immediately press dough down against bottom and side.
Place pans in oven and bake for 12-15 minutes until browned. Remove from oven and immediately press dough down against bottom and side.
Place ¼ teaspoon mustard in the bottom of each of the bread cups.
Layer the pork roast, salami and ham in each cup. Add ¼ teaspoon of dill pickle relish.
Place a slice of Swiss cheese on top of the pickle relish. Return to oven and bake an additional 4-5 minutes until cheese has melted completely. Remove from oven. Run a sharp knife around each cup and immediately remove.
Cut rendered fat into small shards. Poke on shard into each cup.
Place 3-4 cups on each serving plate.