Mini Baked Cuban Sandwiches


  • ¾ cup unsalted butter
  • 1½ tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried onion (minced)
  • 1 tablespoon fresh lime juice
  • 2 teaspoons dried oregano
  • 15 sweet Hawaiian rolls
  • ¼ cup yellow mustard
  • 9 slices provolone cheese (cut into triangles)
  • 2 cups leftover pulled pork or 1 (12 ounce) package shredded and seasoned pork
  • 16 slices black forest ham
  • 32 pickle slices


Preheat oven to 350° F. Lightly butter a 9x13 inch baking dish and set aside.

Melt butter in small saucepan over medium heat. Stir in Dijon mustard, Worcestershire sauce, dried onion, lime juice and oregano. Cook until it begins to simmer, then remove from heat and set aside.

Split Hawaiian rolls in half and place bottom half of each into prepared baking dish.

Spread bottom halves with yellow mustard and then top each with two pieces of cheese. Add small mound of pork to each, then top with slice of ham. Place two pickle chips on each sandwich and then place top part of the bun over pickles. Firmly press down on sandwiches to flatten.

Stir butter sauce once more and then pour evenly over sandwiches. Bake until golden brown and toasty, about 10-15 minutes. Remove from oven and serve immediately.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License