Cuban Cocktail Sliders
Well, It’s Gasparilla week and there is nothing that I can think of that is more appropriate to serve at your Pirate invasion party than my Cuban Cocktail Sliders.
The Cuban Sandwich is the official sandwich of the state of Florida.
Last year, Tampa hosted the Super Bowl AND The Tampa Bay Bucs WON the Lombardi throphy. Thiese little sandwiches will harken back to those fun days and the wonderful heritage of tampa Bay.
Nothing is more perfect than my little bite size simple sandwiches to celebrate our state’s heritage and ties to the Spanish Community.
I recently visited Ybor City and the legendary La Segunda Bakery. I picked up my own Cuban Sandwich, a loaf of their incredible cuban bread and a guava pastry. Yum!
Read more about La Segunda below-
At La Sengunda, founded in 1915, they have a board showing how the “Cuban” actually reflects the melting pot of Ybor City’s rich multi cultural heritage. First you start with their Cuban bread baked with a palmetto leaf inserted in each loaf to keep in the moisture. La Segunda bakes over 18,000 loaves of Cuban each day.
The smoked ham represents Spain, the mojo marinated pork- Cuba, the mustard, sour pickles and Swiss Cheee- Germany and the salami- Italy. All of these ingredients combine to make the perfect sandwich.
Print
Cuban cocktail Sliders
1 pack Hawaiian Rolls or dinner rolls
2 TBSP grainy mustard
1 TBSP dijon Mustard
1 TBSP mayonaise
1/2 lb Smoked ham- sliced thin
1/2 lb mojo pork- sliced thin
1/4 lb Swiss cheese- sliced thin
1/2 lb hard salami, sliced thin
5- 6 TBSP unsalted butter, melted and divided
1 tsp poppy seeds
dill pickle chips
Method- Makes 12 sliders- prep time 5 minutes. Bake time- 20 minutes.
- Pre- heat oven to 350 degrees.
Combine the maoynaise and mustards in a small bowl. Set aside.
Melt the butter, set aside.
With a serated knife, slice the rolls in half crosswise, but do not separate them. - Place the bottom half of the rolls in an over proof baking dish. Brush 1/3 of the melted butter onto the interior of the rolls. Spread the mayo-mustard mixture onto the buttered surface of the rolls.
Layer the bread with ham, pork, salami and cheese and top with pickles. Place the top half of the rolls onto the meat. Generously brush with remaining butter and sprinkle with poppy seeds. - Cover tightly with foil and bake at 350 degrees for 10 minutes. Remove the foil and bake another 10 minutes until the edges of the bread are crispy. Serve immediately.
I bought all my meat at the deli counter at Publix including their Spanish style pork. I used Grey Poupon Dijon mustard and Pommery Mustard. I used King’s Hawaiian rolls available at most grocery stores.
