I know. The title of this recipe would make my ears, too, prick up. But it’s literally me waving my magic wand over a Cuban sandwich slathered with yellow mustard and stuffed with pickles, ham, and Swiss and transforming it into a creamy, meaty, cheesy, and dill pickle-y risotto. All of the flavors of the sandwich are there and it’ll be made in under 15 minutes from the first to last steps, with minimal prep. And this Cuban Sandwich Risotto may very well be the first risotto you’ve ever had with pickles in it (and, folks, it works).
Watch the Video!
Pressure Cook
Cuban Sandwich-ify
The Taste Test
Instant Pot Cuban Sandwich Risotto
I know. The title of this recipe would make my ears, too, prick up. But it's literally me waving my magic wand over a Cuban sandwich slathered with yellow mustard and stuffed with pickles, ham, and Swiss and transforming it into a creamy, meaty, cheesy, and dill pickle-y risotto. All of the flavors of the sandwich are there and it'll be made in under 15 minutes from the first to last steps, with minimal prep. And this Cuban Sandwich Risotto may very well be the first risotto you've ever had with pickles in it (and, folks, it works).
Ingredients
- 2 cups arborio or carnaroli rice
- 5 cups broth of your choice
- 1/2 pound Swiss cheese, sliced at the deli counter and then sliced into small pieces (see video or step-by-step photos above)
- 1/2 - 1 pound ham of your choice, sliced at the deli counter and then sliced into small pieces (see video or step-by-step photos above)
- 1/4 cup yellow mustard
- 20-24-ounce jar dill pickles, diced (I like Claussen's stacks for the easiest dicing since they're already sliced thin), with some of the pickle juice reserved as well as additional pickles for topping
- 1/2 - 1 cup of heavy cream or half-and-half
Instructions
- Add the rice and broth to the Instant Pot. Stir well. Secure the lid, move the valve to the sealing position, and hit Pressure Cook or Manual for 6 minutes at High Pressure. Quick release when done.
- Add the cheese and ham (start with 1/2 pound). Stir until the cheese is nicely melted into the risotto.
- Add the mustard, pickles, and cream (start with 1/2 cup). Stir until all is well-combined. Taste it. If you decide you want more of a pickle flavor, add a few splashes of pickle juice (1 tablespoon at a time) to taste. And if you decide you want more ham to make it meatier and cream to make it creamier, add more if desired.
- Served topped with additional diced pickles, if desired.
Jeffrey's Tips
A Word to the Wise: Never EVER discard a jar of pickle juice (especially Claussen's). That stuf is like GOLD! Use it as the brine for my incredibly crunchy Fried Chicken, Dill Pickle Chowder, or even to make a pickle juice martini with (like a dirty martini but replacing the olive juice with pickle juice)!
Mustard really is a key ingredient in a Cuban sandwich, but you can also totally use Russian dressing instead, if you wish. I won't tell (in fact, I won't even know).
Rice and risottos continue to absorb an liquids around it. If reheating leftovers and you want it creamy, be sure to stir in some additional cream while reheating.
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