Traditional Cuban Finger-Sandwich Spread
Cut meat into pieces and boil in salted water until done, about 20-30 minutes.
Grind pork and chicken in a food processor until finely chopped. Place in a large bowl. Add pickles and pimientos to food processor and process until chopped well. Add to chicken and pork and stir to combine.
Using a hand mixer or stand mixer (preferred) add deviled ham and cream cheese in batches and mix into a paste.
Add mustard and pickle juice. Add more to taste. End result should be tangy not sweet.
Refrigerate and serve on saltines or make tea sandwiches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 tablespoon (7g) | ||
Recipe Makes: 128 Servings | ||
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Calories: 13 | ||
Calories from Fat: 7 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 8mg | 0 % | |
Potassium 20.9mg | 1 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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