Cuban Style Sliders Recipes

CUBAN SLIDERS

Steps:

• Grease bottom and sides of a 9x13-inch baking dish or disposable aluminum pan.
• Cut Hawaiian rolls in half. Arrange 24 bottom halves in the baking dish.
• Mix melted butter, Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds together in a bowl. Brush 1/2 half the butter mixture over the bottom halves in the baking dish.
• Layer pulled pork, ham, Swiss cheese, and 2 pickle chips to each roll, in this order, and cover with tops of rolls. Brush remaining butter mixture over the tops. Cover with aluminum foil and refrigerate for 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake sliders in the preheated oven, covered, for 20 minutes. Remove foil and press down the tops of the sliders with a spatula to flatten. Bake until sliders are heated through and top is crispy, about 15 minutes more.

CUBAN SLIDERS

Steps:

• Preheat oven to 400°F and lightly grease a 9x13" baking pan. Set aside.
• Add package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them.
• Once sliced, keep the rolls connected to each other and lift the entire top section off of the bottom section. Add the bottom section of the rolls to the prepared baking pan.
• In a small mixing bowl, combine mustard, Worcestershire sauce, and 3 Tbsp of the melted butter. Spread half of the mustard mixture over the bottom half of the rolls in the baking pan.
• Add ham slices on top of the mustard, then add the pulled pork on top of the ham. Top that with the cheese slices and pickles.
• Spread remaining mustard mixture over the cut side of the top half of the rolls, then add top half of rolls, cut side down, on top of the pickles.
• In another small mixing bowl, add remaining 5 Tbsp melted butter and minced garlic. Brush mixture over the top of the rolls. Sprinkle with everything seasoning.
• Cover loosely with foil and bake in preheated oven for 20 minutes. Uncover and bake another 5 minutes, or until hot and golden.

CUBAN-STYLE SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Holding your knife parallel to the cutting board, halve Hawaiian rolls horizontally. Put roll bottoms in a 2-quart rectangular baking dish.
• Spread cut sides of roll bottoms and tops with honey mustard. On roll bottoms, layer deli ham, sliced Swiss cheese, and dill pickle slices. Replace roll tops. Brush roll tops with butter and sprinkle with poppy seeds. Cover baking dish
• Bake, covered, in the preheated oven for 15 minutes. Remove cover and continue baking uncovered until filling is hot and roll tops are lightly browned, 10 to 15 minutes more.
• Remove from oven and let cool for 5 minutes.
• Cut into individual sliders. Attach 1 cornichon on top of each slider with a toothpick.

PULL-APART CUBAN SLIDERS

Steps:

• Mix the butter and oregano together in a small bowl until combined.
• Split the attached dinner rolls in half horizontally with a serrated knife, keeping the rolls in each half attached. Set the top half aside. Transfer the bottom half, cut-side down, to a cutting board; spread half of the oregano butter over the top and transfer to a 12-inch cast-iron skillet, butter-side down (cut-side up).
• Stack the sliced cheese and cut into four equal stacks. Arrange the cheese slices evenly over the roll bottoms in the skillet (the cheese can overlap).
• Stack the sliced ham and cut into four equal stacks. Arrange the ham slices evenly over the cheese (the ham can also overlap). Scatter the shredded pork evenly over the top.
• Heat another 12-inch cast-iron skillet over medium-high heat.
• Stir the pickles and mustard together in a small bowl and spread on the cut-side of the reserved top half of the rolls, then place it, cut-side down, on the shredded pork to close the sandwich. Spread the remaining oregano butter over the roll tops.
• Set the skillet with the sandwich over medium-low heat. Carefully place the hot cast-iron skillet directly on top of the sandwich to press and toast the roll tops. Cook until the cheese is melted and the rolls are toasted, about 5 minutes.
• Meanwhile, combine the avocado, cilantro, orange juice and lime juice in a medium bowl. Mash and combine with a fork. Season with salt and pepper.
• Carefully remove the top skillet and use 2 large spatulas to transfer the sandwich to a serving platter. Serve whole with avocado dip and plantain chips, letting guests pull apart their own sliders.