A Cuban sandwich is a hot, pressed little number that always contains ham, cheese, and pickles. What it hasn’t contained, until now, is my beloved King’s Hawaiian bread, which has just the right squish factor to blanket the fillings in a crispy-soft smushy heaven.
- 1 (12-ounce) package King’s Hawaiian original sweet rolls (12 rolls)
- Vegetable oil, for brushing
- 6 slices slices deli ham
- 6 slices deli chicken or turkey
- 6 slices pepper jack cheese
- Sliced dill pickles
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
Place two large cast iron pans or two rimmed baking sheets of the same size in the oven and preheat to 400°F. While you’re preheating, brush the underside of the entire connected sheet of King’s Hawaiian rolls with vegetable oil, then place the whole thing on a cutting board. Using a serrated knife, carefully slice horizontally through the batch of rolls to create a top and a bottom sheet.
Layer the roll bottom sheet with the pickles, ham, turkey, cheese, and pickles, then spread the mustard and mayo on the inside of the top roll.
Using an oven mitt, remove one baking sheet from the oven to the stovetop (it’s hot!!) and transfer the sandwich to the middle of the sheet (using two hands and moving the thing in one confident motion is the best way here). With the oven mitt, remove the second sheet from the oven and center it on top of the sandwich—you want to squash the sandwich a little bit.
If using sheet pans, weight the top sheet down with something heavy and ovenproof, like a skillet (if using cast iron skillets the top one should be heavy enough on its own).
Transfer the whole thing back to the oven and bake until the cheese is melted, the underside is golden, and the top is toasty, another 10-12 minutes. Remove from the oven, cut along the lines on the rolls, and serve!