Baked on a sheet pan, Pull-Apart Cubano Sliders are filled with deli meat, pickles, and melty cheese. These are great for feeding a crowd, and feel like something extra special thanks to the buttery poppy seed topping.
Course: Main Dish
Keyword: baked sandwich, feed a crowd, party and entertaining
Author: Jess Smith via Inquiring Chef
Half Sheet Pan
2tablespoonMustard(any type will work - use yellow mustard or Dijon)
12smallSandwich Rolls / Slider Rolls(see note)
12ozthinly sliced Swiss Cheese(look for “slim cut” Swiss or ask the deli to thinly slice it)
1cupthinly sliced Dill Pickles
¾lbthinly sliced Deli Meat(use a combination of salami, ham, and turkey or just pick your favorite)
Preheat oven to 350°F / 177°C. Lightly grease a small sheet pan.
In a small bowl, whisk together mustard and mayonnaise. Set aside.
Set rolls on a cutting board. With your knife parallel to the counter top, slice the rolls open and remove the top half.
Spread the mustard-mayo mixture over the bottom and top halves of the rolls.
Layer the rolls with half of the cheese, then all of the pickle slices, then all of the meat, and finish with remaining half of the cheese. Add top half of rolls.
Use a bread knife to slice through the rolls and fillings so that each roll can be easily pulled away from the others.
Line the rolls up on prepared sheet pan so that they are just touching.
Cover pan tightly with aluminum foil and bake covered, until the cheese is melted and the rolls are heated all the way through, 18 to 22 minutes (depending on the size and thickness of the rolls).
While rolls bake, whisk together melted butter, poppy seeds, honey, and garlic powder.
Take the pan out of the oven and remove foil. Brush the melted butter mixture over the top of all of the rolls, letting any extra drip down between the rolls and over the sides.
Continue baking, uncovered, until the tops of the rolls are golden brown and crisp, 5 to 8 minutes more.
Small Sandwich Rolls / Slider Rolls - Any type will work, but King’s Hawaiian Rolls are great here and have a slightly sweet flavor that balances the tanginess of the mustard.