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If you’re a fan of Cuban sandwiches, you’re going to fall in love with these Cuban Sandwich Bombs. They take everything you love about a classic Cubano—the savory meats, melted cheese, tangy pickles, and zippy mustard—and wrap it up in a buttery, golden biscuit.

These bite-sized delights are perfect for New Year’s Eve or any gathering where you want to impress without a lot of fuss. If you were thinking about making pizza bombs, make these instead. Your guests will think they’re genius!
I’ve made them large and small. If you use one biscuit per bomb, they’ll be like little sandwich pockets. Large enough for a side dish or meal. If you cut the biscuits in half, they’ll make more manageable bites for an appetizer. They’re great either way!
Helpful Tips
- Use leftovers: These bombs are a great way to use up leftover roast pork or ham.
- Make ahead: Assemble the bombs a few hours ahead of time and bake them just before serving so you don’t have to be rushing when people are coming over.
- Customize: Swap out Swiss cheese for provolone or Gruyère, or add a touch of hot sauce to the filling for extra zing.
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Cuban Sandwich Bombs
Ingredients
- 1 can refrigerated biscuits 8 biscuits
- 3 slices Swiss cheese chopped
- 3/4 cup (177 g) deli ham chopped
- 3/4 cup (177 g) pulled pork cooked
- 8 slices dill pickle chopped
- 2 tablespoons (30 ml) butter melted
- 2 tablespoons (30 ml) yellow mustard
- 1 tablespoon (14 g) mayonnaise
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Half each biscuit. Then roll them out thinly. Divide the cheese, ham, pork and pickles evenly among the biscuits.
- Pull up the edges of the dough and pinch them together to make a ball. Place them seam-down on the baking sheet.
- Top each with melted butter. Season with salt and pepper, if desired.
- Bake for about 15 minutes or until lightly browned.
- Mix together the mustard and mayonnaise. Serve as a dipping sauce.
Video
Notes
- These bombs are a great way to use up leftover roast pork or ham.
- Assemble the bombs a few hours ahead of time and bake them just before serving so you don’t have to be rushing when people are coming over.
- Swap out Swiss cheese for provolone or Gruyère, or add a touch of hot sauce to the filling for extra zing.
Nutrition

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.