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golden Hawaiian sweet-roll sliders in a plain baking tray filled with thin pale roasted pork tenderloin slices, pink ham, melted Swiss and flat green pickle slices
Melissa Hart

Cuban-Style Hawaiian Roll Sliders

Roast a small pork tenderloin for this tray instead of asking for cooked pork with no instructions attached. Thin slices layer easily with ham, Swiss, pickles and yellow mustard. The sweet rolls make this a Cuban-style party sandwich rather than a claim of traditional Cuban bread. Blot the pickles before assembly, and press the top slab down gently so the layers heat together without leaving a tall, unstable stack.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb pork tenderloin silver skin removed
  • 1 tbsp olive oil
  • 2 garlic cloves finely minced
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz sliced deli ham
  • 6 oz Swiss cheese sliced
  • 1/3 cup thin dill pickle slices blotted dry
  • 2 tbsp yellow mustard
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 425°F. Rub pork with oil, garlic, cumin, salt and pepper and place in a small roasting pan. Roast for 20 to 25 minutes until the thickest part reaches 145°F, then rest for at least 3 minutes and slice thinly.
  2. Lower the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
  3. Spread mustard over the bottom. Layer half the Swiss, sliced pork, ham, dry pickles and remaining Swiss, then replace the top slab and press gently.
  4. Brush the tops with butter and cover loosely with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.