Best 5 Cuban Mini Melts Recipes

CUBAN SLIDERS RECIPE

Steps:

• Prepare the butter sauce in a small bowl - melt the butter, add the spices and seasoning. Add about a third of the sauce to the bottom of a baking pan.
• Slice the slider buns in half. Slather mustard on both sides of the sliced buns. Place the bottom halves of the bun in the buttered baking dish.
• Top the bottom half of each bun with 1/2 slice of cheddar, 2 pieces of thinly sliced deli ham, sliced pickles and top with layers of Swiss cheese. Finish by adding the top of the bun.
• Brush the remainder of the sauce over the top of the rolls. Cover with aluminum foil. While you're covering, press down lightly to bind the ingredients. Tuck in the refrigerator for four hours or even better - overnight.
• Remove the pan from the refrigerator and allow the casserole dish to come to room temperature for 15 minutes. Before baking loosen the foil from the top of the buns (that way they do not stick when you remove the foil after baking).
• Preheat the oven to 350 degrees. Bake for 30 minutes. Remove the pan from the oven. Remove the foil and return the pan back to the oven and bake for an additional 5 minutes.

RITZ CUBAN MINIS

Steps:

• Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
• With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
• To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
• Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
• Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
• Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
• Serve immediately.

CUBAN SLIDER BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
• In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.
• Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.
• Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.

CUBAN SLIDERS

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls. , In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.

CUBAN MELT

Steps:

• For the pork brine: Whisk together orange juice, vinegar, whisky, salt, sugar, garlic, peppercorns, thyme, rosemary, oregano, sage, bay leaves and 3 1/2 cups water. Add pork to brine and add water to cover if necessary. Refrigerate for 12 hours.
• For the chile honey pork glaze: Cook down honey, lime juice and chile in a saucepot until mixture is thick.
• For the mojo pork: Preheat the oven to 350 degrees F.
• Combine pork, cilantro, mint, orange juice, lime juice, olive oil, pepper, coriander, cumin, clove, salt, oregano, rosemary, thyme, garlic and bay leaves together in a large roasting pan with the pork skin-side up. Cover tightly with foil and roast 3 1/2 hours. Remove foil and cook until skin starts to crisp up, another 30 minutes.
• Turn oven to 450 degrees F.
• Remove pork carefully from braising liquid. Strain braising liquid and set aside for mojo mustard. Pull pork off the bone into large chunks, discarding excess fat. Place pork on a sheet pan and toss in chile honey glaze. Add a little more glaze on top and roast until it starts to caramelize, about 5 minutes.
• For the mojo mustard: Whisk together the yellow mustard, herbs, garlic salt, honey and garlic oil in a bowl.
• Whisk together 2 ounces of this mixture with 2 ounces mojo braising liquid (save the rest for another use).
• For the Cubano melt: Place 2 1/2 ounces mojo pork in a foil pouch and place on a hot griddle weighed down with a hot cast-iron press on top to reheat. Remove from foil.
• Butter bread. Layer 2 pieces Swiss cheese one side of the bread, followed by ham and the heated mojo pork. Add a heavy squeeze mojo mustard, 2 Pickles, 2 more pieces Swiss cheese and top piece of buttered bread.
• Griddle on a flat top or griddle on medium-high heat with a heated cast-iron press on top until cheese is melted ooey gooey, 2 to 2 1/2 minutes on each side. Slice on a bias. Enjoy!
• Heat 1 gallon vinegar in a pot with the toasted spices, garlic, salt, sugar and peppercorns. Whisk until dissolved. Combine add the remaining 3 gallons vinegar and the dill. Layer the cucumbers with the brine so herbs, garlic and spices evenly get distributed. Brine, refrigerated, for 2 days.