I think Denver might have the best gluten-free options of any city. There was a delicious restaurant that had gluten-free cuban sandwiches that were amazing. The bread was cuban-style, not just regular gluten-free white bread or a bun. It was perfect, and I’d get a side of fresh plantain chips. It’s one of the meals that I’ve missed since moving to Tucson.
My co-worker and I were eating Keto for a while, and one day she showed me a facebook video of some stuffed pickle recipe she wanted to make. I’m not sure why, but I instantly got the idea for this recipe. Tangy dill pickles are an integral part of a cuban sandwich, so if I could stuff it with all the other cuban flavors (and…ahem….wrap it in bacon) it could be such a tasty treat.
Well thank god I tried it, because these ARE delicious!! These may not be the most attractive beauties i’ve ever photographed, but their flavor makes up for it. We don’t judge by how something looks, right? Traditional cuban sandwiches have pulled pork, ham, mustard, pickles, and cheese on toasty bread. These pickles sub the ham for some bacon, but they’re stuffed with the all the traditional cuban sandwich flavors, aside from the bread. But trust me, you won’t miss the bread here.
Next time you’ve got some leftover pork shoulder, you’ve got to make these. They’d be great snacks at a party or movie night, but they’re hearty enough to make a meal if you throw some veggies on the side. I hope you try these soon!
Cuban Pickle Poppers
1/2c cooked, shredded pork (I like pork shoulder)
1/2c swiss cheese, shredded
4 whole pickles
4 pcs bacon, cut in half
Pre-heat the oven to 400 degrees, and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the pork, cheese, and mustard, until everything is coated.
Cut each pickle in half vertically and scoop out the soft seedy parts.
Stuff each half pickle with a couple spoonfuls of the pork mixture, until they’re slightly mounded.
Wrap 1/2 piece of bacon around each pickle and place them all on the baking sheet.
Bake the pickles for 15 mins, then let them cool slightly before eating so the cheese doesn’t scorch your mouth.
If you make these delicious Cuban treats, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a hearty snack!