Baked Cuban Sliders

1 stick unsalted butter

2 teaspoons chopped fresh parsley

1 teaspoon chopped fresh oregano

1/2 teaspoon ground cumin

2 cloves garlic, minced

Zest of 1 orange

Zest of 1 lime

Kosher salt and freshly ground black pepper

12 ounces pulled or shredded pork or jackfruit (for vegetarians!)

One 12-count package potato rolls, halved

12 ounces thinly sliced deli ham (omit for vegetarians)

8 ounces dill pickle slices

8 ounces Swiss cheese slices

1/4 cup yellow mustard

Preheat the oven to 375 degrees F.

Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.

In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat. Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.

Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.

Yield: 12 servings