As with traditional Cuban sandwiches, pressing these sliders as they cook yields a thin and crisp bite.
1 1/2 teaspoons yellow mustard
2 teaspoons minced fresh garlic
1 teaspoon olive oil
1 (7-ounce) loaf Cuban bread
2 1/2 ounces kosher dill pickle slices
3 ounces thinly sliced lower-sodium deli ham
2 ounces sliced Swiss cheese
1 cup baby spinach leaves
How to Make It
Combine first 3 ingredients (through olive oil) in a small bowl, stirring with a whisk.
Cut bread in half lengthwise; cut each half into 8 (2 1/2-inch-thick) slices. Spread mustard mixture evenly over bottom halves. Slice pickles into 2-inch pieces. Divide pickles, ham, cheese, and spinach evenly among bottom halves of bread; top with remaining bread halves. Lightly coat sandwiches with cooking spray.
Heat a large skillet over medium heat. Add 4 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches. Press gently, and cook 2 minutes on each side or until sandwiches are golden brown and cheese is melted. Repeat procedure with remaining sandwiches.