Cuban Sliders

cuban-slidersI love everything in miniature. Slinkys, cupcakes, and babies to name a few.  Sliders have always had a place in my heart for that reason.  The little round buns, the cute little hamburger patties.  What’s not to love?

There’s only been one time that I remember not being impressed by sliders. For a number of years date night, for my husband and myself, consisted of one of us putting kids to bed and the other going and picking up take out and a movie.  On one such night I had ordered the sliders from Chili’s, which always looked adorable in their commercials.  When I got home I was dismayed to find that I had gotten a full size hamburger, cut into quarters, with a toothpick in each quarter.  Oh, and I got to pay a couple of dollars more than a regular hamburger for the privilege of having them do that.  Just for the record Chili’s, I was not impressed.

Alright, rant over.  So, I found these Cuban sliders from House of Yumm and they looked so good (and cute) I knew I had to try them.  They reminded me of the fabulous Ham and Cheese Sliders on The Girl Who Ate Everything with a little bit of a twist, and I’m always up for a good twist on a recipe.

AnneOpinion

The original recipe looked delicious but I couldn’t figure out what made it a Cuban. It seemed like it was just a ham and cheese sandwich with pickles and Dijon mustard. Really good, but nothing special.  Since I’d never had one, I did some research and found that a traditional Cuban has ham, salami, pork (prepared with a special blend of spices), Swiss cheese, pickles and Dijon.

I immediately knew I could add the salami.  The pork presented the harder part.  The point of making this is that it’s something easy to assemble and takes little prep work.  I didn’t feel like making a pork that had to cook for 24 hrs qualified. 😉  I decided that the simplest thing to do would be to forgo the pork and add the spices to the melted butter and mustard mixture that you pour over the top of the sliders.  I found a recipe on The Fork ran away with the Spoon that was for “sazon complete,” a Cuban seasoning mix.  I referred to this as a guideline for what to use and what ratio to keep things in.  The results were pretty darn good, if I do say so myself.

I used baby Swiss cheese because I don’t like the strong flavor of Swiss.  I also decided to make my Hawaiian rolls because I had some pineapple juice on hand and needed to use it.  The rolls were perfect with it, but you can buy them just as easy.  The store bought ones are about half the size so adjust the recipe accordingly if you use them.

Everyone in my family loved them!  They were also great the next day in lunches and as after school snacks.  They can be eaten cold or reheated in the microwave for about 30 seconds. They also would make a great party or buffet food.

So, make some of these, crank up the Will Smith, and “Let’s go to Miami!” (did I just really date myself)

post-closer

 

Cuban Sliders
Print Recipe
These cute little sliders are bursting the flavors of Miami. Perfect for a crowd, but can easily be scaled down.
Cuban Sliders
Print Recipe
These cute little sliders are bursting the flavors of Miami. Perfect for a crowd, but can easily be scaled down.
Ingredients
Servings:
Instructions
  1. Preheat oven to Cut rolls in half, horizontally, and place in 2 9x13 pans. Cut ham slices in half. Fold each slice in half and place one on each roll. Cut slices of cheese in half and place one half on each roll. Place one slice of salami and one pickle in the center of each roll. Replace top on each roll. Whisk together remaining ingredients. Slowly pour over sliders, making sure to cover each with the mixture. Cover with foil and cook in the oven for 15 minutes. Uncover the pans and bake for an additional 10 minutes.
Recipe Notes

This recipe was made using homemade King's Hawaiian Rolls.  If using store bought, they will all fit in one 9x13 pan and some adjusting of ingredients may be needed.

Recipe from AnneOpinion adapted from House of Yumm

 

Share this Recipe
 
Powered byWP Ultimate Recipe

Coconut Chicken Fingers with Apricot Sauce

coconut-chickenI think that my city’s parks and rec department has it out for me.  We signed up 3 of our boys to play sports this winter (we actually had 4 signed up, but Boy 2 broke his arm the week before the season started, so that put us down to 3 teams).  Practices can be any night Monday-Thursday.  Guess when ours’ are?  Tuesday night at 5:30, 6:30 and 7:30.  I know I should be grateful none are at the same time, but really did they have to all be on the same night?

This fun new schedule has meant that I need to make dinner by 5:00 and the family eats it at various times over the next hour and a half.  I’ve had to come up with some new recipes that will be good for everyone no matter when they eat.  These Coconut Chicken Fingers that I found on Seeded at the Table have worked out great.  I’ve tried a few tweaks to the recipe.  Here’s what I decided.

AnneOpinion

The original recipe had you use chicken breasts.  I liked the ratio of chicken to breading with chicken tenderloins better and you can eat it with your fingers.  That always gets a thumbs up around here.

I tried dipping it in flour, then egg, and then the coconut mixture.  That wasn’t needed.  I also tried upping the amounts on the seasonings because I thought they seemed a little small.  Turns out they were perfect.

I loved the Apricot/Mustard dip.  It was sweet and tangy and it worked really well with the coconut chicken.  Don’t skip out on making it if you make the chicken!

They give directions for freezing the chicken and recooking later on Seeded at the Table.  I can’t vouch for this because I’ve never managed to have any left over to be able to freeze. 🙂

post-closer

Coconut Chicken Fingers with Apricot Sauce
Print Recipe
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Coconut Chicken Fingers with Apricot Sauce
Print Recipe
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Beat eggs in a pie dish or bread pan. In another similar pan, mix together the coconut, flour, garlic, salt and pepper. One by one, dip the chicken in the egg and then in the coconut/flour mixture and place on a baking sheet or Silpat. Evenly drizzle butter over all of the chicken. Bake for 35-40 minutes, turning chicken over after 20 minutes. Mix the apricot preserves and mustard together in a small bowl.
Recipe Notes

 

AnneOpinion adapted from Seeded at the Table

Share this Recipe
 
Powered byWP Ultimate Recipe