Sheet Pan Cuban Sandwiches (Cubanos) Recipe

4.89 from 17 votes

Sheet Pan Cuban Sandwiches (Cubanos) Recipe

Sheet Pan Cuban Sandwiches are filled with deli meat, melty Swiss cheese, tart pickles, and mustard. This recipe is great for serving a crowd and is extra special thanks to a buttery poppy seed topping.

Prep Time20

Cook Time22

Total Time42

Course: Main Dish

Keyword: baked sandwich, feed a crowd, party and entertaining

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $8.00

Equipment

Half Sheet Pan
Mixing Bowls
Sharp Knife
Cutting Board
aluminum foil

Ingredients

For Sliders:

2 Tablespoons Mustard (any type will work - use yellow mustard or Dijon)
3 Tablespoons Mayonnaise
12 small Sandwich Rolls / Slider Rolls (see note)
8 ounces thinly sliced Swiss Cheese (look for “slim cut” Swiss or ask the deli to thinly slice it)
1 cup thinly sliced Dill Pickles
3/4 pound thinly sliced Deli Meat (use a combination of salami, ham, and turkey or just pick your favorite)

For Topping:

3 Tablespoons Butter, melted
2 teaspoons Poppy Seeds
1/2 teaspoons Honey
1/4 teaspoons Garlic Powder

Instructions

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. (Note: If you're using sliders that are baked close together so that they are connected, do not break them apart. They're easier to fill while still connected.) 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.
Serve warm.

Notes

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.

Nutrition