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.

Whitney Wright
Recipe by Southern Living December 2014

Gallery

Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Spread olive oil in a jelly-roll pan; place pan in oven to heat.

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  • 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.

Chef's Notes

We tested with King's Hawaiian Original Hawaiian Sweet Rolls.