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Afrim's buccaneer Cuban sandwich


  • 6 mini slider buns
  • 6 slices prosciutto
  • 6 slices black forest ham
  • 6 slices smoked pork loin
  • 6 slices gruyere cheese, cut up into small squares
  • Grainy mustard
  • 25 millilitres red wine vinegar
  • Freshly chopped chives
  • A splash of olive oil 
  • Sliced bread-and-butter pickles 


  1. Slice each slider bun in half.
  2. Add two small squares of gruyere on the bottom half of the slider.
  3. Add one slice of each of the following on top of the gruyere cheese: black forest ham, smoked pork loin and prosciutto.
  4. Add two more squares of gruyere on top of the sliced meats.
  5. Add two slices of pickles on top of the cheese and top with the other half of the slider bun.
  6. Put a cast iron pan on high heat (just the pan itself without anything in it) and leave on heat for three minutes.
  7. In a medium-sized frying pan, add all six finished slider buns and turn to medium-high heat for around two to three minutes or until cheese is melted.
  8. With one minute left to go until the cheese melts from the prior step, put the other frying pan on top of the sliders, creating your own panini press. Leave on top of the sliders for about one minute.
  9. In a stainless steel bowl, add a few spoons worth of grainy mustard, a few splashes of red wine vinegar, a few splashes of olive oil, and chopped fresh chives. Stir together gently and season with salt and pepper.
  10. Dip your toasty sliders into your mustard sauce and enjoy.