A welcome change from the ubiquitous hamburger slider, this mini sandwich has all the flavor of a great Cuban. The key here is to crisp the bread by warming the sandwiches in a hot jelly-roll pan and adding weight on top of the bread.
1/4 cup olive oil
1 (12-oz.) package Hawaiian sweet dinner rolls
4 ounces thinly sliced deli ham
4 ounces thinly sliced deli-roasted pork
6 (1-oz.) Swiss cheese slices
1/2 cup chopped dill pickle chips
3 tablespoons yellow mustard
How to Make It
Preheat oven to 400°. Spread olive oil in a jelly-roll pan; place pan in oven to heat.
Remove rolls from package. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom. Layer ham, pork, and Swiss cheese on bottom half. Spread chopped pickles over cheese. Spread mustard on cut side of top half of rolls, and place, cut side down, on bottom half to make a large sandwich.
Remove jelly-roll pan from oven, and carefully transfer sandwich to hot pan. Place a cast-iron skillet or griddle directly on rolls.
Bake at 400° for 15 minutes or until cheese melts and bread is crisp. Remove from oven; cool 5 minutes. Cut into 12 sliders, and serve immediately.
We tested with King's Hawaiian Original Hawaiian Sweet Rolls.
Great sandwiches and so easy to put together! I made a couple modifications: I couldn't find deli roasted pork so I just doubled the ham. I also used Havarti cheese instead of Swiss since that was what I had at home. I also just thinly sliced some dill pickle spears to place on the sandwich instead of chopping them up. And to distribute the weight a bit more evenly, I placed another sheet pan on top of the sandwiches, then the cast iron skillet on top of the pan. The only thing keeping this from a 5 star recipe for me is that I do wish the bread was toasted a bit more. Next time I might try toasting the bread lightly before assembling the sandwiches.