Cuban Mini Sandwich Casserole

Ingredients:

• 110 g unsalted butter
• 2 tsp chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 0.5 tsp ground cumin
• 2 cloves garlic, crushed
• Zest of 1 orange
• Zest of 1 lime
• 340 g of stewed pulled pork
• 1 package stapled potato buns (12 count), cut in half without separating into individual buns
• 340 g thin slices of ham
• 220 g of pickled cucumber slices
• 220 g Swiss cheese slices
• 1/4 cup mustard

Preparation:

1. Preheat oven to 190°C.
2. In a small saucepan, melt the butter over low heat. Add the parsley, oregano, cumin, garlic, orange and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
3. In a medium bowl, combine the pork and about 3 tablespoons of the oil mixture and toss to coat.
4. Spread some of the remaining butter mixture over the bottom of a 9 x 13-inch baking dish, then place the bottom half of the buns on the butter. Top with the ham, then the pork, pickles, and finally the cheese. Spread mustard on the cut side of the buns, then place it on top of the cheese. Drizzle the remaining butter mixture over the buns.
5. Cover the baking dish loosely with foil and bake for 20–25 minutes. Uncover and bake until golden brown on top, about 5 more minutes.