The inspiration for this Hot Cuban Dip was the Cuban sandwich I had enjoyed the day before.  With every bite I took I was reminded of how much I loved the flavor combination.

That sandwich was amazing and huge.  Took half of it home for inspiration.  When I suggested recreating those flavors in the form of Hot Cuban Dip, there were smiles all around.

Ingredients: shredded Swiss cheese, diced sweet ham & Spanish pork (available at your deli-counter), chopped dill pickles, cream cheese, mayonnaise, mustard and fresh cracked black pepper.  Mix it all up (I wore disposable gloves and went in with my hands – so much easier).  Bake at 350 for 30 minutes or until golden on top and bubbly.

For my low-carb eaters out there….this ones for you!!  Meaty.  Cheesy.  Delicious.  For my Healthy Choices buddies, everything in moderation.

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Hot Cuban Dip

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 8- ounce block cream cheese softened
• 1 8- ounce block Swiss cheese shredded (about 2 1/2 cups)
• 1/2 lb. Spanish pork sliced 1/8-inch think, then diced
• 1/2 lb. sweet ham sliced 1/8-inch think, then diced
• 1 cup chopped dill pickles
• 1 cup mayonnaise
• 1/2 cup mustard I used Dijon
• 1/2 tsp. freshly cracked black pepper
• Cuban bread or baguette for serving

Instructions

• Preheat oven to 350 degrees.
• In a medium bowl, combine all dip ingredients. Transfer to a 2 quart casserole.
• Bake uncovered for 30 minutes or until golden on top and bubbly.
• Serve with sliced Cuban bread or baguette.

The post Hot Cuban Dip appeared first on Lemony Thyme.

Chicken Cordon Bleu Grilled Cheese Sandwich.  Decadence and delight.

I made a creamy Dijon Herb Spread for the crusty baguette.  Then layered Virginia baked ham, Muenster cheese, and crispy breaded chicken breasts.  Pan grilled the sandwiches with butter.  Stood at the kitchen counter and bite by bite made it disappear.  Oh how I love a grilled cheese sandwich and this one was exceptional.

If you like our Chicken Cordon Bleu Sandwich, try our original Chicken Cordon Bleu with Dijon Cream Sauce.  You’ll love it too.

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Chicken Cordon Bleu Grilled Cheese Sandwich

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Dijon herb spread…

• 1/3 cup mayonnaise
• 2 Tbl. Dijon mustard
• 1 tsp. Mrs. Dash garlic & herb seasoning

For Chicken Cordon Bleu Sandwich…

• 1 boneless skinless chicken breast
• 1 egg beaten
• 1/2 cup panko bread crumbs
• 1/4 tsp. Peri Peri or Cayenne pepper
• 1/4 tsp. black pepper
• 1 Tbl. olive oil
• 4 slices Virginia ham cut in half
• 4 slices Muenster cheese cut in half
• 8 slices of crusty baguette
• 2 Tbl. butter

Instructions

• Combine Dijon herb spread ingredients and reserve. Combine panko bread crumbs, Peri Peri seasoning and black pepper in a shallow dish and reserve.
• Cut chicken breast in half. Pound each half to an even thickness (about 1/2-inch thick). Dip each chicken piece in beaten egg, then seasoned panko crumbs. Heat olive oil in skillet over medium heat. Pan fry chicken pieces until golden brown on each side and cooked through, about 4 minutes per side. Remove and cut each in half.
• To assemble sandwiches, spread Dijon herb spread on one side of each slice of baguette. Layer with a piece of Virginia ham, Muenster cheese, half piece of breaded chicken, Muenster cheese, Virginia ham, then top with second piece of baguette. Butter both sides of each sandwich and pan grill until golden brown on each side.

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