Cuban Sliders Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
• In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.
• Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.
• Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.

Steps:

• Grease bottom and sides of a 9x13-inch baking dish or disposable aluminum pan.
• Cut Hawaiian rolls in half. Arrange 24 bottom halves in the baking dish.
• Mix melted butter, Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds together in a bowl. Brush 1/2 half the butter mixture over the bottom halves in the baking dish.
• Layer pulled pork, ham, Swiss cheese, and 2 pickle chips to each roll, in this order, and cover with tops of rolls. Brush remaining butter mixture over the tops. Cover with aluminum foil and refrigerate for 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake sliders in the preheated oven, covered, for 20 minutes. Remove foil and press down the tops of the sliders with a spatula to flatten. Bake until sliders are heated through and top is crispy, about 15 minutes more.

Steps:

• Mix the butter and oregano together in a small bowl until combined.
• Split the attached dinner rolls in half horizontally with a serrated knife, keeping the rolls in each half attached. Set the top half aside. Transfer the bottom half, cut-side down, to a cutting board; spread half of the oregano butter over the top and transfer to a 12-inch cast-iron skillet, butter-side down (cut-side up).
• Stack the sliced cheese and cut into four equal stacks. Arrange the cheese slices evenly over the roll bottoms in the skillet (the cheese can overlap).
• Stack the sliced ham and cut into four equal stacks. Arrange the ham slices evenly over the cheese (the ham can also overlap). Scatter the shredded pork evenly over the top.
• Heat another 12-inch cast-iron skillet over medium-high heat.
• Stir the pickles and mustard together in a small bowl and spread on the cut-side of the reserved top half of the rolls, then place it, cut-side down, on the shredded pork to close the sandwich. Spread the remaining oregano butter over the roll tops.
• Set the skillet with the sandwich over medium-low heat. Carefully place the hot cast-iron skillet directly on top of the sandwich to press and toast the roll tops. Cook until the cheese is melted and the rolls are toasted, about 5 minutes.
• Meanwhile, combine the avocado, cilantro, orange juice and lime juice in a medium bowl. Mash and combine with a fork. Season with salt and pepper.
• Carefully remove the top skillet and use 2 large spatulas to transfer the sandwich to a serving platter. Serve whole with avocado dip and plantain chips, letting guests pull apart their own sliders.