Of all the meaty, melty, juicy, pressed sandwiches out there, this one is the boss.
Roasted pork, ham, Swiss cheese, mustard and pickles; everything about this screams touchdown!
To make this typically behemoth sandwich more petite, I employed the helpful services of Kings Hawaiian rolls.
Theyre soft, delicately sweet, and come baked together in the perfect slider size.
A day or two before you make the sliders, marinate and roast one pound of pork loin.
I browsed a few Cuban-style roast pork recipes, and settled onthis recipe for my marinade.
The citrus and garlic really came through nicely.
If youre unfamiliar with my proclivity towardpressing giant sandwiches in the oven, Im at it again.
Themore seasoned the sheet pan, the betterthe caramelization on our buns.
Unpackage the Hawaiian rolls and, leaving them joined for now, slice through all 12 rolls horizontally.
Now you have a plank of bottoms, and a plank of tops.
Put the bottoms in the center of the buttered sheet pan.
Begin layering with a healthy smear of yellow mustard on the cut sides of both planks.
Add thinly sliced, roasted pork on top of the ham, and cover with another layer of Swiss.
If you have pre-sliced cheese, all the better for you, but I had to shave mine.
Give it a little press.
Brush a tablespoon of melted butter over the tops of the sliders.
(Sadly, I cut the sliders after buttering and ended up with a handful of melted butter.)
Set a heavy, oven-safe object on top of the top sheet pan.
I used a cast iron skillet.
Bake the sandwiches for 15 minutes at 400F.
Leave them wrapped, then bake at your destination with a weight on top.
Spread mustard onto both cut-sides of the sliced pack of rolls.
Place the top half of the buns on the pickles and press down gently.
Brush melted butter over the tops of the sliders.
Place a second sheet pan on top of the sliders and put the whole contraption in the preheated oven.
Weigh down the top sheet pan with a cast iron skillet, or another heavy, oven-safe object.
Bake for 15 minutes.
