Make mini Cuban sandwiches with this fun recipe! The idea is to assemble them as one big sandwich using packaged dinner rolls that can be pulled apart into smaller sliders. My dad will say it's not the authentic way, but you still get the classic pressed sandwich effect by using two skillets.
Mix the butter and oregano together in a small bowl until combined.
Split the attached dinner rolls in half horizontally with a serrated knife, keeping the rolls in each half attached. Set the top half aside. Transfer the bottom half, cut-side down, to a cutting board; spread half of the oregano butter over the top and transfer to a 12-inch cast-iron skillet, butter-side down (cut-side up).
Stack the sliced cheese and cut into four equal stacks. Arrange the cheese slices evenly over the roll bottoms in the skillet (the cheese can overlap).
Stack the sliced ham and cut into four equal stacks. Arrange the ham slices evenly over the cheese (the ham can also overlap). Scatter the shredded pork evenly over the top.
Heat another 12-inch cast-iron skillet over medium-high heat.
Stir the pickles and mustard together in a small bowl and spread on the cut-side of the reserved top half of the rolls, then place it, cut-side down, on the shredded pork to close the sandwich. Spread the remaining oregano butter over the roll tops.
Set the skillet with the sandwich over medium-low heat. Carefully place the hot cast-iron skillet directly on top of the sandwich to press and toast the roll tops. Cook until the cheese is melted and the rolls are toasted, about 5 minutes.
Meanwhile, combine the avocado, cilantro, orange juice and lime juice in a medium bowl. Mash and combine with a fork. Season with salt and pepper.
Carefully remove the top skillet and use 2 large spatulas to transfer the sandwich to a serving platter. Serve whole with avocado dip and plantain chips, letting guests pull apart their own sliders.