Captains' Cuban Rolls Recipe

Prep the rolls

Preheat oven to 350°F (175°C). Slice each dinner roll lengthwise, keeping the halves attached if you prefer hinged rolls. Brush the inside cut faces lightly with melted butter (about 1/2 teaspoon per cut face).

Assemble fillings

If pork shoulder is cold, warm it gently in a skillet over medium-low heat with 1–2 tablespoons water or broth until hot and moist (about 4–6 minutes). Season shredded pork with 1/4 tsp kosher salt and 1/8 tsp black pepper. On the bottom half of each roll, layer roughly 1/4 cup warm shredded pork, one slice of smoked Virginia ham (folded if necessary), and one slice of Swiss cheese. Place two half-slices lengthwise of kosher dill pickle on top of the cheese.

Finish and bake

Replace the top halves of the rolls. Place assembled rolls on a baking sheet, brush the tops lightly with remaining melted butter, and optionally spread 1/4 tsp yellow mustard inside each roll top before closing for a traditional Cuban touch. Bake in the preheated oven until cheese is melted and rolls are toasted, about 8–10 minutes. If you want a pressed effect, after baking press each roll lightly with the back of a spatula for 10–15 seconds.

In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, a dash of hot sauce (if using), and a pinch of salt and pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Combine 2 teaspoons Dijon mustard, 2 teaspoons mayonnaise, 1 teaspoon lemon juice, 1/4 teaspoon minced garlic, 1/2 teaspoon honey (optional), and a pinch of black pepper in a small bowl. Whisk until smooth and creamy. Adjust sweetness or acidity to taste. Refrigerate until serving.

Slice the baked rolls in half if desired. Spread 1/2 teaspoon mayo-ketchup on one side of the roll and 1/2 teaspoon dijonaise on the other side (adjust to taste). Garnish with a light sprinkle of chopped parsley, and serve immediately while warm alongside extra kosher dill pickles.