Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider. This southern Florida treat also known as a Cubano, is packed full of flavor. Delicious and easy to make, this sandwich is sure to become a family favorite. Cuban sliders will also be a huge hit at your next game-day half-time buffet.
I guess it was about three years ago I had the pleasure of working with a gentleman from Cuba. His father had brought their family to the states when he was about five to become US citizens. Spending time together we soon became good friends and found we shared many common interests such as travel and of course food. Quite often we would share different dishes we had prepared at home and brought for our lunches. Cuban bread was one of the treats I was introduced to, followed shortly by the incredible sandwich known as the Cubano.
There are many versions of this sandwich, however most all of the are made using shredded pork, sliced ham, Swiss cheese, pickles, and yellow mustard. I was a little unsure of the yellow mustard thing as I rarely use it (I am much more of a stone ground or Dijon guy) but I am always willing to try a new dish. The tang of the pickles and mustard work brilliantly with the sweet flavor of the bread, and pulled pork and ham, Please!
I had prepared a pork shoulder roast in the crock pot a few day ago and decided to use the left over portion to try this sandwich. I have used King’s Hawaiian rolls for making our Ham & Swiss rolls and thought the sweetness of the rolls would work nicely to bring the flavor of the Cuban bread. I decided to use the roll with jalapeno for a little extra kick even though peppers are not traditional in this sandwich, heat is usually introduced by spicing the roast.
The Cubano is usually a grilled pressed type of sandwich, so I decided to try using my griddle/grill pan as a press. I wrapped the sandwiches and then used the flat side of the pan to weight it down in the fridge for about four hours before baking. After brushing the tops with melted butter I turned the pan over so the grill side was down and placed directly on top of the rolls before placing them in the oven. This method worked great for adding a bit of crisp to the crust. You could also use a sheet pan to get a similar result.
- 1 Package King's Hawaiian Jalapeno Rolls original if your prefer
- 10 oz. Shredded pork roast
- 8 oz. Thinly sliced deli ham
- 8 oz. Sliced Swiss cheese
- ¼ cup Dill pickle slices
- Yellow mustard
Slice entire package of rolls in half.
Butter the bottom of the bottom half and place on a sheet pan lined with a silpat or parchment paper.
Spread mustard on the top of the bottom.
Cover with a layer of cheese, followed by the pork, ham, more cheese, and pickles.
Spread mustard on the bottom of the top and assemble.
Wrap pan with cling wrap and place a griddle or another sheet pan on top to press.
Place in fridge for about 4 hours before baking.
When ready to bake, heat oven to 350° F.
Brush the top of the rolls with melted butter and place the griddle or sheet pan back on top.
Bake for 20 to 25 minutes.
Remove from oven and let rest for 5 minutes before cutting.
This sandwich is a great way to use up part of a left-over roast.
Yellow mustard is a must. the others just don't cut it here.
I used the jalapeno rolls for a little added kick, the regular would certainly be tasty as well.
I like to assemble these sandwiches and press them in the fridge for about four hours before baking.
This step could be skipped but the pressed sandwich is better.