Cuban Sandwich Sliders

Cuban Sandwich Sliders is a hor d'oeuvre that serves 16. One portion of this dish contains roughly 22g of protein, 26g of fat, and a total of 458 calories. For $2.36 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 3519 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of swiss cheese, poppy seeds, dill pickles, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Beantown Baker. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Similar recipes include Cuban Sandwiches and Cuban Sliders, Cuban Sliders, and Cuban Sliders.

Servings: 16

 

Ingredients:

1 cup (2 sticks) butter

1 pound cooked ham slices

2 cups dill pickles

1 1/2 Tbsp grated dried onions

2 (12 ounce) packages Hawaiian rolls

2 Tbsp honey mustard

1 1/2 Tbsp poppy seeds

24 oz leftover pulled pork ( - 3 cups)

12 ounces sliced swiss cheese

1 1/2 Tbsp Worcestershire sauce

5-6 Tbsp yellow mustard

Equipment:

sauce pan

baking pan

knife

oven

baking sheet

Cooking instruction summary:

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.If rolls are not pre-cut, cut them lengthwise. Place the bottom half of the rolls in the baking dish and spread around to start to soak up the sauce. Layer the pork, ham, cheese, and pickles on top of the buns. Spread mustard on top of buns. Place tops of buns on sandwich.Using a shared knife, cut through the sandwiches at the bun seams to cut the meat and cheese. Pour rest of sauce over tops of sandwiches, cover dish and refrigerate up to 24 hours for sauce to soak in.Preheat oven to 325 F. Place another baking sheet on top of the rolls to press the sandwiches as they bake (you can skip this step if you'd like). Bake rolls for 20-25 minutes until rolls are lightly browned and cheese is melted.

 

Step by step:


1. In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted.

2. Pour 1/2 of mixture into bottom of baking dish.If rolls are not pre-cut, cut them lengthwise.

3. Place the bottom half of the rolls in the baking dish and spread around to start to soak up the sauce. Layer the pork, ham, cheese, and pickles on top of the buns.

4. Spread mustard on top of buns.

5. Place tops of buns on sandwich.Using a shared knife, cut through the sandwiches at the bun seams to cut the meat and cheese.

6. Pour rest of sauce over tops of sandwiches, cover dish and refrigerate up to 24 hours for sauce to soak in.Preheat oven to 325 F.

7. Place another baking sheet on top of the rolls to press the sandwiches as they bake (you can skip this step if you'd like).

8. Bake rolls for 20-25 minutes until rolls are lightly browned and cheese is melted.


Nutrition Information:

Quickview
458k Calories
21g Protein
26g Total Fat
34g Carbs
2% Health Score
Limit These
Calories
458k
23%

Fat
26g
41%

  Saturated Fat
14g
88%

Carbohydrates
34g
11%

  Sugar
13g
15%

Cholesterol
104mg
35%

Sodium
1096mg
48%

Get Enough Of These
Protein
21g
44%

Phosphorus
223mg
22%

Calcium
220mg
22%

Vitamin B12
1µg
19%

Selenium
11µg
16%

Vitamin B1
0.2mg
13%

Vitamin A
634IU
13%

Zinc
1mg
11%

Vitamin C
8mg
10%

Vitamin B2
0.15mg
9%

Vitamin K
8µg
8%

Iron
0.99mg
6%

Vitamin B3
1mg
5%

Vitamin B6
0.11mg
5%

Magnesium
21mg
5%

Manganese
0.1mg
5%

Potassium
148mg
4%

Vitamin B5
0.39mg
4%

Copper
0.07mg
4%

Vitamin E
0.46mg
3%

Fiber
0.56g
2%

Vitamin D
0.32µg
2%

Folate
4µg
1%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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