Sliders: Cuban Sliders
Source: Found on Pinterest
Great way to use leftover pulled pork.
Ingredients
- 12 count Hawaiian sweet dinner rolls (Aunt Millie’s)
- 3 Tbls. Dijon-style mustard
- 2 t. Worcestershire sauce
- 3 Tbls. unsalted butter, melted
- 8 oz. thinly sliced deli ham
- 2-1/2 c. cooked pulled pork
- 12 slices Swiss cheese
- 30 dill pickle chips, drained
- 5 Tbls. unsalted butter
- 1-1/2 t. dried minced garlic (or 3/4 t. garlic powder)
- 1-1/2 t. dried minced onion (or 3/4 t. onion powder)
- 1-1/2 t. poppy seeds
- 3/4 t. flaky sea salt (if using fine salt, just add a small pinch)
Instructions
Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray and set aside.
Unwrap the rolls. Using a sharp serrated knife, slice horizontally through all the rolls in one go, keeping the individual rolls connected. Place the bottom half of the rolls in the prepared baking dish.
In a small bowl, combine Dijon mustard, Worcestershire sauce and 3 tablespoons of melted (but slightly cooled) butter. Mix until smooth. Spread half the sauce over the bottom half of the rolls in the baking dish.
Spread the remaining sauce on the cut side of the top half of the rolls, set aside.
Layer half the Swiss cheese slices on the bottom rolls.
Add the ham, followed by the pulled pork, then the pickles. Top with the remaining Swiss cheese. Press down gently to create an even layer. Bake without the top rolls for 10 minutes. Remove from the oven and place the top rolls over the cheese.
In another small bowl, mix the remaining 5 tablespoons of melted butter with minced garlic, minced onion, poppy seeds, and sea salt flakes. Stir to combine. Brush the mixture over the top and sides of the rolls using a pastry brush.
Cover the dish loosely with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes, or until the rolls are golden and the cheese is melted.
Remove from the oven and stand for 5 minutes. Slice the rolls apart with a sharp knife and serve promptly.