Cuban Sliders — The Little Meal That Holds a Whole Year Together

New Year's Eve. December 31, 2022. The close of the year. Eduardo and I had a quiet Nochevieja at home — no big party this year, the children all had their own plans, which is fine, which is normal, which is the shape of mid-life. Miguel Jr. was with Jenny's family. Rosa was in New Haven. Sofía was at a friend's house. David was in Brooklyn working.

We had lentils at 11 PM. We had the twelve grapes at midnight, Eduardo rolling his eyes, Eduardo eating them anyway, as is the tradition. We watched the ball drop. I called Mami at 12:05. She was awake, watching the Spanish-language New Year's special, alert, laughing at the hosts. She said, "Feliz año nuevo, Carmen." I said, "Feliz año, Mami." She said, "2023." I said, "Yes, Mami. 2023." She said, "I do not know what happens in 2023." I said, "None of us know, Mami. We take it as it comes." She said, "You are right. Go to bed." I said, "Good night, Mami." She said, "Good night, Carmen." I called Eduardo to the phone. She said good night to him too. I hung up.

At 1 AM Sunday I told the children about retirement. I sent a group text to Miguel Jr., Rosa, David, and Sofía. "Decided. June 2023. 35 years. Felt right to tell you on New Year's. Love Mami." I sent it. I went to bed. In the morning I had four replies.

Miguel Jr.: "Proud of you, Mom. You deserve it."

Rosa: "Ma!! Finally!! Big hug. You did so much."

David: "Ma. Wow. I am so happy for you. Cry later? OK cry later. xo"

Sofía: "MA OMG WAIT WAIT I was going to ask you to help me study for spring finals can we still do that" (then a pause) (then:) "Sorry I am so proud of you. I love you. This is huge."

I read the texts at 7 AM with coffee. I cried. Eduardo brought me a tissue. I blew my nose. I drank my coffee. I made eggs. Sunday breakfast with my husband on January 1, 2023, after thirty-four years in one job and six months from retirement, and I have never been more sure that my life has been a good life.

Sunday evening Eduardo and I ate leftover lentils and we watched the Rose Bowl and we did not talk much. At 9 PM I looked at him and I said, "Eduardo, 2023." He said, "2023." I said, "Big year." He said, "They are all big years, Carmen." He is right. They are all big. Some we know that about in advance. Some we only know after. Wepa.

Lentils are the tradition, and I will always make them for Nochevieja—but the next day, when Eduardo and I were still moving slow through the house and I was still reading those four texts over and over, I wanted something small and warm that I could make with my hands without thinking too hard. These Cuban sliders are that kind of food: familiar flavors, nothing fancy, the sort of thing you set on the counter and pick at while the Rose Bowl plays and the year is still so new it doesn’t feel real yet.

Cuban Sliders

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 sliders

Ingredients

• 1 package (12 count) Hawaiian sweet rolls
• 3/4 pound deli ham, thinly sliced
• 6 slices Swiss cheese
• 6 dill pickle slices, halved
• 2 tablespoons yellow mustard
• 2 tablespoons mayonnaise
• 4 tablespoons unsalted butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven. Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Slice the rolls. Without separating the individual rolls, cut the entire sheet of Hawaiian rolls in half horizontally so you have a top slab and a bottom slab. Place the bottom slab in the prepared baking dish.
3. Spread the condiments. Spread yellow mustard and mayonnaise evenly over the cut side of the bottom slab.
4. Layer the fillings. Layer the ham evenly over the bottom slab. Place Swiss cheese slices on top of the ham. Arrange pickle slices over the cheese. Place the top slab of rolls over the fillings.
5. Make the butter topping. In a small bowl, whisk together melted butter, Worcestershire sauce, Dijon mustard, poppy seeds, onion powder, and garlic powder. Pour evenly over the top of the rolls.
6. Cover and bake. Cover the dish tightly with aluminum foil and bake for 15 minutes.
7. Uncover and finish. Remove the foil and bake for an additional 8–10 minutes, until the tops are golden brown and the cheese is melted.
8. Serve. Let cool for 5 minutes, then pull apart or slice into individual sliders. Serve warm.

Nutrition (per serving)

Calories: 245 | Protein: 13g | Fat: 14g | Carbs: 18g | Fiber: 1g | Sodium: 620mg