Sheet-Pan Cuban-Style Sliders

Rachel Kim

Sheet-Pan Cuban-Style Sliders

Roast pork, ham, Swiss and pickles make these unmistakable. Mustard goes against the bread, while drained pickle slices sit between the meats where they cannot soak the bottom. Pressing the tray during the first bake gives the rolls a compact Cuban-sandwich bite.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12

Ingredients Method

Ingredients

12 connected slider rolls
10 oz thinly sliced cooked roast pork
8 oz sliced deli ham
8 slices Swiss cheese
3/4 cup drained dill pickle chips
1/4 cup yellow mustard
3 tbsp unsalted butter melted

Method

Heat the oven to 350°F and line a baking pan with parchment.
Split the connected rolls and spread mustard over both cut surfaces.
Layer the bottom with roast pork, ham, drained pickles and Swiss, then replace the top slab.
Brush with butter, cover with parchment and set a second pan on top as a light weight.
Bake for 15 minutes, remove the weight and parchment, and bake 5 to 8 minutes more until the center reaches 165°F.
Rest for 5 minutes and cut into 12 sliders.