All of the flavors of the classic pressed sandwich reimagined in a one skillet recipe that the whole family will love.
CJ and I were watching, “Diners, Drive-Ins, and Dives” on food network. It’s our nightly habit to watch a bit of food TV. Guy visited a Florida restaurant specializing in Cuban food.
I realized that I had never made a Cuban style casserole…so here it is.
Made with leftover shredded pork, ham, Swiss cheese, pickles, and a creamy, cheesy Dijon mustard sauce, it’s a delicious and hearty meal that is perfect way to use up leftover pork.
I usually have leftover pork when I prepare it in my slow cooker, and this is a fantastic idea for using up my leftovers. My Mom gifted me a large pork shoulder roast from h
You get the added smoky fatty pork that is tender and melts in your mouth. Even if your Pork was a little dry the Dijon cream will bring the moisture back in.
Traditional Cuban sandwiches are either pressed using a brick wrapped in foil or grilled on a panini press.
Carb eaters in your family, can still appreciate this meal using a soft roll and pressing it. This would also be delicious in a low-carb tortilla grilled and flattened.
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Keto Cuban Casserole
- 2 lbs cooked pork shoulder chopped
- 8 oz cream cheese softened
- 1 cup heavy cream
- 3 TB mustard yellow; Dijon
- 2 tsp citrusy garlic seasoning
- 8 oz Swiss cheese grated
- 8 oz cubed ham
- 6 oz dill pickle slices
- Preheat oven to 400 degrees.
- In a cast iron skillet, warm shredded chopped pork. In a small bowl combine cream cheese, heavy cream, half the swiss cheese, mustard and spices.
- Add to pork. Combine well and flatten. Top with remaining Swiss cheese, chopped ham and pickle slices.
- Bake at 400 for 20 minutes. Be careful with oven removal.
Optional Cuban Sauce:
- Mix 2 TB. mayonnaise with 1 TB mustard and 1 TB dill pickle juice. Drizzle over casserole before serving.
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