I 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.
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)