Another Super Bowl Party Recipe: Cuban Sandwich Crostini

Yesterday, I posted recipes themed to the two teams who play in tonight's Super Bowl. here's another one worth trying...this time inspired by the host city Miami. I have to admit this recipe is "untested," but I trust me some Bobby Flay, and this finger food recipe he provided Parade magazine seems to capitalize brilliantly on the Cuban cuisine found in the South Florida hotspot.

Cuban Sandwich Crostini
Makes 20 appetizers.

2/3 cup mayonnaise
3 tablespoons Dijon mustard
2 cloves garlic, chopped
Salt and black pepper
2 tablespoons canola oil
1 1/2 lb. pork tenderloin, excess fat trimmed
7 thin slices good smoked ham, cut into thirds
7 slices Swiss cheese, cut into thirds
40 dill-pickle slices
Olive oil
20 slices French baguette, 1/4-inch thick
Parsley leaves, for garnish

Mix the mayo, mustard, and garlic in a food processor until smooth; season with salt and pepper. Scrape into a bowl, cover, and refrigerate for 30 minutes so flavors meld.


Preheat oven to 425°F. Heat oil in a medium oven-proof pan over high heat. Season tenderloin with salt and pepper. Cook until golden brown, 8 minutes. Transfer pan to the oven; cook until an instant-read thermometer registers 150°F, 15 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes. Slice into 1/4-inch-thick slices.

Place the bread on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until slightly crisp; 5 minutes. Remove bread; turn oven to broil.

Place a slice of the ham, pork, and Swiss (in that order) on each slice of bread. Broil to melt cheese. Top each with 2 pickles and 1 teaspoon of mayo mixture. Garnish with parsley.