Cuban Pull-Apart Sliders Pickle Butter (Print Version)
# Ingredients:
→ For the Sliders
01 -
12 slider rolls (Hawaiian rolls or brioche sliders)
02 -
1.5 lbs thinly sliced ham
03 -
1 lb Swiss cheese, sliced
04 -
½ cup dill pickle slices
05 -
3 tbsp mayo
06 -
3 tbsp Dijon mustard
→ For the Garlic Pickle Butter
07 -
½ cup unsalted butter, melted
08 -
2 cloves garlic, minced
09 -
1 tbsp pickle juice
10 -
1 tsp poppy seeds (optional)
11 -
½ tsp pickle seasoning
12 -
1 tbsp fresh parsley, chopped
# Instructions:
01 -
Preheat your oven to 375°F.
02 -
Melt ½ cup of butter in a small saucepan over low heat. Stir in minced garlic, pickle seasoning and pickle juice. Set aside.
03 -
Grease the bottom of a 9x13-inch baking dish with a thin layer of the garlic pickle butter mixture. Optional: line with parchment paper for easier cleanup.
04 -
Keeping the slider rolls connected, slice them in half horizontally to create a top and bottom layer. Place the bottom layer into the prepared baking dish.
05 -
In a small bowl, mix mayo and Dijon mustard. Spread this mixture evenly across the inside of the top half of the rolls.
06 -
On the bottom half of the rolls, layer the ham, cheese, and pickle slices. Place the top half of the rolls over the filling.
07 -
Generously brush the remaining garlic pickle butter over the tops of the rolls. Sprinkle with poppy seeds if using.
08 -
Cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 5-7 minutes, until tops are golden and cheese is melted.
09 -
Sprinkle with fresh parsley. Let cool slightly before serving.
# Notes:
01 -
Can be assembled up to 4 hours ahead
02 -
Best served warm right from the oven
03 -
Grillo's pickles recommended for best results