Cuban Sandwich Sliders

Yesterday I posted a recipe for Braised Pulled Pork with Citrus and Spice, and promised a recipe for Cuban Sandwich Sliders.  Here it is!  You’ll need that recipe for the pork, as well as the ingredients listed below.  These would be perfect for a party or family lunch!  You could make these ahead and reheat before serving.

Please ignore the state of my baking pans.  I promise they’re scrubbed clean.  I just use them all.the.time. 

 

 

Cuban Sandwich Sliders

Makes 24 Sliders

• 3 Tbsp salted butter (I used Kerrygold)
• 24 mini potato rolls (or you could use small Hawaiian rolls)
• whole grain Dijon mustard
• Swiss cheese (at least 12 full slices, cut into fourths)
• bread and butter pickle slices, cut into thirds
• 1/4 lb ham, sliced thin
• salt and pepper
• pulled pork (about 1 1/2 cups)
• braising liquid (couple spoonfuls)

Preheat oven to 400.  Slice the rolls in half.  Place 1 1/2 Tbsp of the salted butter on a rimmed baking pan and place in the oven until the butter is melted.

Step 1: Lay the bottom half of the rolls on the melted butter in the baking pan.  Spread mustard on the bottom of the rolls.

Step 2: Lay pieces of swiss cheese on each roll.

Step 3: Place a pickle slice on top of each piece of cheese.

Step 4: Place some ham on top of the pickles.  Season with a little salt and fresh ground pepper.

Step 5: Place some pulled pork on top of the ham.  Spoon a little of the braising liquid over the ham.

Step 6: Add another piece of cheese over the pork.

Step 7: Place the top of the rolls over the sandwich ingredients.

Step 8: Spread the rest of the butter on top of the rolls.

Step 9: Place a second baking pan on top of the sliders.  Put on the middle shelf of the oven, then place something heavy and ovenproof over the top baking pan.  I used a cast iron skillet.  So you’ll have the bottom baking pan with the sandwiches.  On top of the sandwiches you’ll have another baking pan (the bottom of the pan touching the sandwiches), and on top of that, something heavy, such as a skillet or a brick.

Cook the sandwiches for 12-15 minutes, or until the cheese is melted and the sandwiches are golden brown.

Slice into individual sliders with a serrated or bread knife.

Try not to eat them all. 😉

 

As I mentioned yesterday, I put all of the fillings inside corn tortillas and made mine into a quesadilla.  I needed to keep mine gluten free, but I didn’t want to use the GF bread I had.  This was still delicious as a quesadilla!