Cuban Bocadito Sandwiches are a traditional snack that is so easy to make. A thick delicious spread that is perfect on bread or crackers.
What are Cuban Bocaditos
This old school Cuban appetizer translates to “the spread of small sandwiches,” which is typically how it it’s served. The tasty and unique spread is most commonly slathered between soft and sweet rolls.
Pasta de bocadito is a true exile recipe. When Cubans first exiled to the United States in the 1960s the government gave them things such as peanut butter, American cheese, powdered milk, spam, Vienna sausages and bread. They waited in line at Miami’s Freedom Tower for a box full of ingredients they didn’t really know how to use, but needed to survive those first few months of transition and uncertainty. Pasta de bocadito was born.
Bocaditos are small finger sandwiches. Cuban bocaditos are usually made with soft bread and a simple filling like a spread or sliced deli meats. One of our favorites is pasta de bocadito, a creamy ham and pimento spread usually smeared into a roll. It is similar to pimento cheese dip and served on crackers or bread but with ham as the star. Deviled ham, like spam, is mixed together with roasted peppers and other flavorings in a cream cheese base.
This recipe is summer for me. I could hear all my grandmothers now while we played on the beach; “La playa te da hambre. The beach makes you hungry.” And instantly a sweet roll stuffed with “pastica,” a croqueta or a carne fria sandwich was placed in your hands. It’s exactly what you didn’t know you wanted. My mom’s best friend Rosy, who my kids call “Abi” has continued the tradition of making pasta de bocadito for everyone in the summer. She doesn’t cook a lot of things, but what she does make, is delicious and deeply rooted in Cuban tradition.
Ani
Our Tips for These Yummy Bocadito Sandwiches
If you can’t get behind spam, we get it, trust us we were shocked that first time we found out. Feel free to substitute the spam for deli ham or use a combination of the two. Just don’t pick a ham that is too sweet.
This is mostly a blend and serve recipe with two details that shouldn’t be overlooked – the gherkins and the liquid of the roasted peppers. You do not add the gherkins or pickles inside the food processor. This will drastically change the flavor and texture. You want to see the small shredded pieces inside the dip. The peppers must be drained because you don’t need all the liquid, but you reserve the liquid because some of it can be used to thin out the mixture.
The pasta de bocadito is versatile and an be used as a dip with traditional or sweet maduro mariquitas or butter crackers. Either way is delicious and perfect all year around and especially nostalgic in the summer.
Try Some of Our Other Snacks
Cuban Bocadito Sandwiches
Course: Appetizers10
servings10
minutes30
minutesIngredients
16 oz of full fat cream cheese, softened at room temperature
1 -12 oz can of Spam
1 -6oz jar of pimientos moron or piquillo, drained but reserve the liquid
2 tablespoons of mayonnaise
1 teaspoon of yellow or dijon mustard
1/3 cup of gherkins or sweet pickles, finely grated on a box grater
¼ teaspoon of salt
Parsley for garnish
Hawaiian sweet rolls, brioche bread, Cuban bread rolls, traditional or sweet mariquitas for serving.
Directions
- In a food processor or blender add everything except for the liquid of the peppers and the grated gherkins. Blend until completely smooth for a minute or two. If the isn’t enough space work in batches.
- Add 1 tablespoon of water to the mixture and blend again. The mixture should be the consistency of a cake batter (spreadable but not too thick). Taste and add another pinch of salt if necessary or more water if you need to thin it out. You can also use the liquid from the peppers instead of water.
- Transfer the mixture to a bowl and fold in the grated gherkins. Refrigerate for at least 30 minutes so the flavors come together and the mixture thickens.
- It will keep in the fridge for 2 days. If it starts to seperate just mix together with a spoon before serving.
