Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.  This southern Florida treat also known as a Cubano, is packed full of flavor.  Delicious and easy to make, this sandwich is sure to become a family favorite.  Cuban sliders will also be a huge hit at your next game-day half-time buffet.

I guess it was about three years ago I had the pleasure of working with a gentleman from Cuba.  His father had brought their family to the states when he was about five to become US citizens.  Spending time together we soon became good friends and found we shared many common interests such as travel and of course food.  Quite often we would share different dishes we had prepared at home and brought for our lunches.  Cuban bread was one of the treats I was introduced to, followed shortly by the incredible sandwich known as the Cubano.

There are many versions of this sandwich, however most all of the are made using shredded pork, sliced ham, Swiss cheese, pickles, and yellow mustard.  I was a little unsure of the yellow mustard thing as I rarely use it (I am much more of a stone ground or Dijon guy) but I am always willing to try a new dish.  The tang of the pickles and mustard work brilliantly with the sweet flavor of the bread, and pulled pork and ham, Please!

I had prepared a pork shoulder roast in the crock pot a few day ago and decided to use the left over portion to try this sandwich.  I have used King’s Hawaiian rolls for making our Ham & Swiss rolls and thought the sweetness of the rolls would work nicely to bring the flavor of the Cuban bread.  I decided to use the roll with jalapeno for a little extra kick even though peppers are not traditional in this sandwich, heat is usually introduced by spicing the roast.

The Cubano is usually a grilled pressed type of sandwich, so I decided to try using my griddle/grill pan as a press. I wrapped the sandwiches and then used the flat side of the pan to weight it down in the fridge for about four hours before baking. After brushing the tops with melted butter I turned the pan over so the grill side was down and placed directly on top of the rolls before placing them in the oven.  This method worked great for adding a bit of crisp to the crust. You could also use a sheet pan to get a similar result.

Butter bottom of rolls

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King's Hawaiian Cuban Sliders

Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.

Course Appetizer, Main Course

Cuisine Cuban

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 12 Sliders

Ingredients

• 1 Package King's Hawaiian Jalapeno Rolls original if your prefer
• 10 oz. Shredded pork roast
• 8 oz. Thinly sliced deli ham
• 8 oz. Sliced Swiss cheese
• ¼ cup Dill pickle slices
• Yellow mustard
• Butter

Instructions

• Slice entire package of rolls in half.
• Butter the bottom of the bottom half and place on a sheet pan lined with a silpat or parchment paper.
• Spread mustard on the top of the bottom.
• Cover with a layer of cheese, followed by the pork, ham, more cheese, and pickles.
• Spread mustard on the bottom of the top and assemble.
• Wrap pan with cling wrap and place a griddle or another sheet pan on top to press.
• Place in fridge for about 4 hours before baking.
• When ready to bake, heat oven to 350° F.
• Brush the top of the rolls with melted butter and place the griddle or sheet pan back on top.
• Bake for 20 to 25 minutes.
• Remove from oven and let rest for 5 minutes before cutting.

Notes

This sandwich is a great way to use up part of a left-over roast.

Yellow mustard is a must. the others just don't cut it here.

I used the jalapeno rolls for a little added kick, the regular would certainly be tasty as well.

I like to assemble these sandwiches and press them in the fridge for about four hours before baking.

This step could be skipped but the pressed sandwich is better.

Utopenci (oo-tow-pen-see) is a traditional Czech appetizer we discovered this fall while vacationing in Central Europe. These spicy pickled sausages also known as “drowned-men” are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer), it is easy to see why this treat is so popular. Utopenci is very easy to make, the only hard part is waiting a couple of weeks for the pickling process before being able to enjoy them. 

One of the things I really like about this appetizer is that it is very easy and fun to customize. I have used the same basic brine but have made several versions using different types of sausages as well as assorted peppers and other vegetables. Utopenci would be an interesting addition to any holiday cocktail party, and I know that football fans will absolutely love this treat at half time with a cold beer. So get a batch started today for the holiday season. Hope you all enjoy these as much as we do!

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Utopenci ~ Spicy Pickled Sausages

These spicy pickled sausages also known as "drowned-men" are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer)

Course Appetizer

Cuisine Central European

Prep Time 20 minutes minutes

Pickling 6 days days

Servings 2 Dozen

Author Christoph

Ingredients

Ingredients:

• 2½ cups water
• 1½ cups white vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp whole peppercorns
• 1/2 tsp whole all spice
• 4 bay leaves
• 2 pounds of kielbasa hot dogs, or other thick pre-cooked sausages
• 1 onion thinly sliced
• 4 cloves of garlic thinly sliced
• jalapeno or other peppers optional
• mustard stone ground or Dijon
• 2 quart size wide mouth mason jars

Instructions

• Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
• In a sauce pan combine water, vinegar, sugar, salt, and spices and heat over medium heat until almost boiling. Reduce to low and allow to simmer while you prepare the sausages.
• Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
• Cut the sausages into about 2" pieces. With a sharp knife cut a slit into the section of meat but not all the way through. With a table knife spread a small amount of mustard in the cut followed by a few slices of onion or pepper.
• Place a layer of onion and garlic in the bottom of the jars. Using tongs carefully place the Utopenci in the jar alternating layers of sausages and onions.
• Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
• Allow to cool before placing a lid on the jars.
• Place in the fridge and allow to pickle for at least 6 days (longer is better). Serve with a hearty rye toast, some mustard, and of course a cold beer.

Notes

Have fun experimenting using different meats, peppers, and other vegetables. Utopenci is best after it is allowed to pickle for 1 week (longer is better). Sausages with thin or no casings work the best. Use a wide mouth jar and tongs to position the drowned-men.

With the playoffs in full swing and the Super Bowl right around the corner, it’s time to start planning your half time treats. Whether you are hosting a party, going to a pot luck, or planning to spend the day at home, some good chow is a must for game viewing. Here are ten easy to prepare proven winners that are sure to score you a touchdown with the gang. So take off your shoes, grab a plate and a cold beverage, and enjoy the game….. I hope your favorite team wins!

#1 – Kings Hawaiian Ham & Swiss Rolls– Hands down the king of sliders. This sandwich is by far the number one recipe on the blog with almost a half a million views. A true proven winner.

#2 – Cheese Straws –  Cheesy goodness with a little kick. Easy to prepare, and delicious by themselves or with a dip.

#3 – Loaded Tots – One of my personal favorites. Crispy potatoes with nacho cheese, bacon, and spicy giardiniera. Takes nachos to a whole new level.

#4 – Chex Mix – A party just isn’t a party without some Chex mix. Nothing can compare to the goodness of making your own. Mix it up by adding your favorite crunchy treats.

#5 – Hot Crab and Green Chili Dip – Molten goodness with a definite kick. Delicious served with Brown Ale Beer Bread.

#6 – Guacamole – One of everybody favorites, this guac is the bomb. This dish comes from a recipe shared by a friend passed down for tres generaciones. This dip is nothing but pure avocado goodness.

#7 – Deviled Potatoes – Simply Brilliant! Potato salad as a finger food. Now what’s not to like about that. Sure to be a hit.

#8 – Bacon Wrapped Tater Tots – Two of everyone’s favorites combined in one bite sized ball of love. Best combination of flavors since chocolate and peanut butter.

#9 – Roasted Garlic Hummus – Something a little lighter for the table, serve with pita chips or fresh veggies. Remember hummus is really just a bean dip, and who doesn’t love a bean dip!

#10 – Bacon Wrapped Cream Cheese & Crab Stuffed Jalapeno Poppers – Maybe a little more effort, but well worth the trouble. The gang will absolutely love you for these!

And lets not forget a little something for everyone’s “sweet tooth”.  These Oreo Cream Cheese Swirl Brownies are super easy to make and are guaranteed to leave you with nothing but compliments and an empty pan.

So whatever you do, I hope everyone enjoys a good game, good friends, good food and drink, and some good laughter. Remember life is short, take some time to enjoy.

Whenever we entertain a group of people at our house, I like to serve finger foods. Whether it’s for an afternoon cocktail party, a sporting event, movie night, or a holiday gathering, I find that our friends always enjoy being treated to appetizers.  Guests truly seem to love grazing on a spread of tasty dishes that require no silverware, grabbing another bite of this or that while keeping their hands free for the important things, like an icy cold adult beverage.

I had purchased a bag of tiny yellow potatoes with the intention of making a potato salad.  As I stared at the bag of small spuds on the counter, I kept wondering how could I do something different, instead of just another big bowl of salad that requires plates and forks.  Then it occurred to me to try using the same method as I would for deviled eggs, which are always a hit, why not make Deviled Potatoes?  Well they turned out fantastic, a huge hit, a virtual breakthrough in appetizers!  Potato salad as a finger food, now who would not like this?  While this will be a perfect game day treat, I can hardly wait for barbecue season to get underway.

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Deviled Potatoes

A cousin to the deviled egg, these bit size treats are filled with your favorite potato salad

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 dozen

Ingredients

• 1 pound tiny round potatoes not fingerlings
• 3 hard boiled eggs
• 4 green onions
• 3 strips of bacon crisped & crumbled
• 1 jalapeno pepper finely diced (optional)
• 3 Tablespoons mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt & pepper to taste

Instructions

• Boil potatoes in a pot of salted water for about 12 minutes or until just tender, do not overcook (test with knife). Drain potatoes and plunge into cold water to stop the cooking process (You want the potatoes to be cooked through but a little on the firm side). When cool cut potatoes in half with a sharp knife.
• Using a melon baller or small spoon, carefully scoop out the inside of the potatoes, like you would for potato skins. Be careful not to dig too deep. Place the scoopings in a mixing bowl large enough to prepare the filling.
• Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier).
• Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish).
• Seed and finely dice the jalapeno.
• Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well.
• Add the mayonnaise, mustard, vinegar, and dry spices to the eggs yolks and mix into a creamy dressing. Add more mayo or vinegar as needed for consistency. Season with salt and pepper (go easy on the salt, you can always add more after the salad is mixed).
• Pour the salad dressing over the potato mixture and toss well to coat.
• With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky).
• Refrigerate for several hours before serving.

Serve

• Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.

Notes

This is the recipe I made for a one pound bag of tiny potatoes which contained about fourteen or 28 halves.

Feel free to adapt this into your gangs favorite by adding any ingredients that you normally like to use in your potato salad.