Mini Cuban Sandwich Stackers Recipes

MINI CUBAN SANDWICH STACKERS

Steps:

• Heat grill to medium heat.
• Drain pickles on paper towels. Meanwhile, cut each cheese slice into 6 pieces. Mix cream cheese, chili sauce and pepper until blended.
• Top each of 24 crackers with 1 cheese piece, 1/2 tsp. cream cheese mixture, 1 ham piece and 1 pickle; cover with second cheese piece. Top with remaining crackers to make sandwiches.
• Wrap 6 sandwiches in heavy-duty foil. Repeat with remaining sandwiches to make 4 packets. (If desired, place in cooler for transporting to tailgating party or other destination.)
• Grill packets 8 to 10 min. or until cheese begins to melt, turning after each minute.

MINI CUBAN BURGERS (FRITAS)

Steps:

• Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.
• Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.

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 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls. , In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.

CUBAN MINI MELTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .
• Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.
• Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.
• Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich 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.