Melt in Your Mouth Cuban Sliders

I don’t know if I’ve ever mentioned before how recipes are chosen for making and reviewing for Cook AZ I Do.  It is a very random scientific and emotional mathematical process how recipes come to be presented on this blog.  So I thought today I would let you know how sporadically carefully and haphazardly logically they come about. Actually, now that I think about it, the formula for the way they are chosen is whatever I am craving that week too complex and complicated to explain here so you will just have to trust me that it is all a thoroughly researched and important process.  🙂 Seriously though, I really just make the foods I have seen and can’t get out of my mind or can’t stop thinking about.  It may seem silly, but it makes cooking fun, and I always look forward to getting into my kitchen to try a new recipe.  This one definitely falls into the category of not being able to stop thinking about it until I made it.  Although now I can’t get these sandwiches out of my mind because I want more.  They were so good!

Basically they are a hot ham, swiss cheese, and dill pickle sandwich, but what makes them so yummy is the buttery Dijon sauce you pour over them before baking.  And, they are made with Hawaiian Rolls that have a hint of sweetness to them which adds to the combination of flavors.

They are so simple to make.  First you slice the entire bag of rolls in half horizontally and place the bottom layer in a pan.

 Then layer thin sliced ham over the bottom layer of bread.

Next, layer swiss cheese on top of the ham and dill pickle slices on top of the cheese.

Then place the top half of the rolls on top of the pickles.

Lastly, pour the sauce over the rolls and cover with foil.

Bake in the oven for a short time, and you have melt in your mouth sandwiches, perfect for a quick lunch or a summer get-together.  If you are having a party and want to make them ahead of time, just put the sandwiches together, make the sauce, wrap both with plastic wrap, and keep in the refrigerator.  When you are ready to serve them, all you have to do is pour the sauce over the sandwiches, and bake.  Once baked, the onion flakes in the sauce become a little crispy and taste a little bit like french fried onion rings.

Everything in these sandwiches works together to make this one of the best sliders I’ve had.  My husband took the leftovers to work today, and he said they heated up well and tasted just as good as when they were freshly baked.  The next time you get tired of the same old sandwiches for lunch or need a new idea for a casual summer get-together, give these a try.  Then you’ll see what I mean about not being able to get a recipe out of your head! 🙂

Cuban Sliders

• Servings: 12
• Time: 45 minutes including cook time
• Difficulty: easy
• Print

• 12 pack of Hawaiian Rolls
• 1 pound of thinly sliced ham lunch meat
• 1 package of Swiss cheese slices (you will need 8 slices)
• 1 jar of Clausen dill pickle sandwich slices (you will need 6 slices)
• 2 Tbsp. dried minced onion
• 1 stick of melted butter (1/2 cup)
• 1 Tbsp. Dijon mustard

1. Preheat oven to 325 degrees.
2. Grease an 8×12-inch pan (9×13-inch would also work) with butter.
3. Without separating them, slice the entire package of Hawaiian rolls horizontally in half.
4. Place the bottom half in buttered pan, cut side up.
5. Layer ham slices on top of the cut rolls.
6. Place Swiss cheese slices on top of the ham.
7. Cut each pickle slice in half.  Place one half pickle slice on each slider.
8. Cover with Hawaiian roll tops.
9. Make sauce by whisking together melted butter and Dijon mustard.  Add in the minced onion and stir.
10. Spoon the sauce over the roll tops.
11. Cover pan with foil.
12.  Bake for 15 minutes.  Remove foil and continue to bake for an additional 5 to 10 minutes or until the rolls are just beginning to get a little brown on top.  Watch carefully at the end so they don’t burn.
13. Remove the sliders to a cutting board with a spatula and cut into 12 pieces. Serve immediately.
14. Refrigerate any leftovers.

Recipe from Cook AZ I Do, slightly adapted from a recipe found on House of Yumm