Bocaditos! These classic, Cuban finger sandwiches are a staple party food for all types of gatherings. Fluffy bread is filled with various savory spreads in these appetizers that are a must-have at Cuban parties.
Note: This post was originally published on May 16, 2012 and updated on July 26, 2021.
Attend just about any Cuban gathering, especially in Miami or South Florida, and you'll likely find a table covered with a selection of beloved, bite-sized finger sandwiches called Bocaditos!
Literally translating to "little bites" or "little mouthfuls", Cuban bocaditos are the perfect party food. There are many different types and variations of bocaditos, some filled with savory spread and others made to hit both sweet and savory notes; I can guarantee that all of them are delicious!
Ingredients
Cuban bocaditos come with a variety of fillings, but the most popular typically include:
- Bread. Many Bocaditos are made using a very specific type of fluffy roll (they're often available at Cuban bakeries or specialty grocers). If you're unable to find them, Hawaiian sweet rolls or small potato rolls make a good substitute. White sandwich bread can also be used for certain types of bocaditos.
- Cream Cheese. Often used as the base for creamy fillings, cream cheese is usually blended with other ingredients to create a smooth, savory spread.
- Additional Add-Ins. In the recipe below, you'll find one of my favorite types of spread for bocaditos -- pasta de aceitunas (olive spread) -- in which pimento-stuffed olives are blended with cream cheese. Other popular Cuban bocaditos include ingredients like deviled ham, mayonnaise, canned asparagus and cooked chicken breast.
Directions
There's nothing terribly difficult about making bocaditos! Simply place the cream cheese, olives, and diced pimentos in the food processor and pulse until smooth to make the filling (also known as the pasta de bocaditos).
If the mixture is too thick, add 1-2 teaspoons of milk and pulse once again to thin it out.
Cut the rolls almost all the way through. Spread the filling onto the bocadito rolls.
Some bocaditos are made on white sandwich bread with the crusts cut off (see "Variations" below for these), like tea sandwiches. In order to keep the bread and sandwiches from drying out while you're preparing them, I like to cover them with a damp paper towel.
That's it! There's not much to making these addictive little sandwiches, which is good, because it's likely that you'll need to make more than one batch since they disappear so quickly!
Other Types of Bocaditos
If you don't care for olives, there are still lots of options for you!
Bocaditos con Pasta de Pollo y Esparrago (Chicken & Asparagus Spread), Bocaditos con Pasta de Jamon (Deviled Ham Spread) and Elena Ruz (Turkey & Jam) are just a few other examples of Cuban tea sandwiches that you'd find on a party buffet. Give one of these other popular Bocadito variations a try!
Bocaditos con Pasta de Pollo y Esparrago (Chicken & Asparagus Spread Tea Sandwiches)
- 10 slices of white bread, crusts removed
- 1 large chicken breast, cooked, shredded & cooled completely
- ½ a (15 oz.) can of asparagus, drained
- 2 tablespoons shallot (or onion), chopped
- ⅓ cup mayonnaise
- Salt & pepper to taste
Place shredded chicken, asparagus, shallot, and mayonnaise in the bowl of a food processor. Pulse until mostly smooth and spreadable.
Spread a thick layer of mixture onto 5 of the bread slices. Top with the other half of the bread slices to create 5 complete sandwiches.
Cut diagonally with a sharp knife to create 4 triangles out of each sandwich. Place on a platter, cover with a damp paper towel or clean kitchen cloth. Refrigerate until serving.
Makes about 20 bocaditos.
Bocaditos con Pasta de Jamón (Deviled Ham Spread)
- 12 bocadito rolls, sliced almost all the way through
- 1 4.5 ounce can of deviled ham
- ¼ cup pimento-stuffed green olives, finely chopped
- ¼ cup mayonnaise
- Salt & pepper to taste
Place deviled ham, olives, mayonnaise, salt & pepper in the bowl of a food processor. Pulse until smooth and spreadable. Scoop into a container, cover and refrigerate until chilled, about 2 hours.
When ready to assemble, spread about 1 tablespoon of filling in each sliced roll.
Place on a platter, cover with a damp paper towel or clean kitchen cloth. Refrigerate until serving.
Makes 12 bocaditos.
Elena Ruz Sandwiches
- 10 slices of white bread, crusts removed
- 2-3 ounces cream cheese, softened
- 5-6 tablespoons strawberry jam
- 10 slices turkey breast
Spread a thick layer of cream cheese on 5 of the crustless white bread slices.
Spread about a tablepoon of strawberry jam on the other 5 slices.
Top cream cheese covered halves with 2 turkey slices each. Place jam covered slices on top to create 5 complete sandwiches.
Cut diagonally with a sharp knife to create 4 triangles out of each sandwich. Place on a platter, cover with a damp paper towel or clean kitchen cloth. Refrigerate until serving.
Makes 20 sandwiches.
FAQ's
The filling can be made up to a few days in advance, and the sandwiches can be assembled closer to serving time to keep the bread fresh.
Stored in an airtight container in the refrigerator, bocadito spread should keep up to a week.
Sure! Olive spread bocaditos are easy to make vegan-friendly by swapping out regular cream cheese for your favorite vegan substitute. Be sure that the rolls used are vegan as well.
More Cuban Recipes
Cooking up a Cuban feast? Start with these classic appetizers and round out the menu with some of my favorite Cuban recipes!
- Croquetas de Jamón (Cuban Ham Croquettes)
- Arroz con Pollo Relleno (Layered Chicken and Rice)
- Arroz con Salchicha (Sausage & Rice Skillet)
- Flan de Naranja (Orange Flan)
- Pastel de Guayaba y Queso (Guava & Cheese Pastry)
Cuban Bocaditos
Ingredients
- 20 bocadito rolls (or sweet Hawaiian rolls) sliced almost all the way through
- 8 ounces (1 package) cream cheese
- ½ cup pimento-stuffed olives drained
- ¼ tablespoons diced pimentos drained
- 1 teaspoon milk if needed, for thinning
Instructions
- Place cream cheese, olives, and pimentos in the bowl of a food processor. Pulse until smooth.
- If the mixture is too thick, you can thin it out by adding 1 teaspoon of milk at a time until it reaches a spreadable consistency.
- Scoop into a container and cover. Place in the refrigerator for about 2 hours to chill the mixture.
- When ready to assemble bocaditos, spread about 1 tablespoon of filling on each roll. Place on a platter and cover with a damp paper towel or clean dish cloth and refrigerate until ready to serve.
Marie says
Sweet childhood memories. There was not one party where there was not a plate of these adorning the table. Of course the croqueticas were right next to them, which btw, I loved your post on those. I've sworn that some day I'll make them at home, some day! 🙂
Blessings,
Marie
The Kitchen Prep says
Yes, always bocaditos on the menu! 🙂 You should definitely set aside a day to try out the croqueticas because, though they do take some work, they are so delicious and worth it!
Citizen Screen says
Hi! Was just trying to tell a non-Cuban friend about "bocaditos" and ran into your blog. Nice going!! My niece's favorite is deviled ham-based, which I just made for her party, but I love all of your ideas too! 🙂
Aurora
thekitchenprep says
@Citizen Screen - Hi Aurora, great coincidence! 🙂 Aren't bocaditos the best? So simple, yet a perfect party bite. Thanks for visiting!