Jeff serves up warm and appetizing Cuban sliders with a citrus-herb butter, dill pickles and Swiss cheese exuding out the side!
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Cuban Slider Bake
RECIPE COURTESY OF JEFF MAURO
Overall: 45 minutes
Active: 15 min
Yield: 12 sliders
1 stick (8 tablespoons) unsalted butter
2 teaspoons sliced fresh parsley
1 teaspoon sliced fresh oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
Zest of 1 orange
Zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces pulled or shredded pork (from the hot bar of the grocery store).
One 12-count package potato rolls, halved.
12 ounces thinly sliced deli ham.
8 ounces dill pickle slices.
8 ounces Swiss cheese pieces.
1/4 cup yellow mustard.
Pre-heat the oven to 375 degrees F.
Melt the butter in a little saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange passion and lime enthusiasm and cook, stirring, up until fragrant, about 1 minute. Season with salt and pepper.
In a medium bowl, integrate the pork and about 3 tablespoons of the butter mixture and toss to coat.
Spread out a few of the staying butter mixture in the bottom of a 9-by-13-inch baking meal, 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. Put the remaining butter mix over the top of the rolls.
Cover the baking meal loosely with foil and bake for 20 to 25 minutes. Discover and bake till the top is golden brown, about another 5 minutes.
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Jeff Mauro's Cuban Slider Bake|The Cooking area|Food Network.