Sheet Pan Cuban Sandwiches (Cubanos) Recipe

0 Preheat oven to 350°F / 177°C. Lightly grease a small sheet pan.
1 In a small bowl, whisk together mustard and mayonnaise. Set aside.
2 Set rolls on a cutting board. (Note: If you're using sliders that are baked close together so that they are connected, do not break them apart. They're easier to fill while still connected.) With your knife parallel to the counter top, slice the rolls open and remove the top half.
3 Spread the mustard-mayo mixture over the bottom and top halves of the rolls.
4 Layer the rolls with half of the cheese, then all of the pickle slices, then all of the meat, and finish with remaining half of the cheese. Add top half of rolls. 
5 Use a bread knife to slice through the rolls and fillings so that each roll can be easily pulled away from the others.
6 Line the rolls up on prepared sheet pan so that they are just touching.
7 Cover pan tightly with aluminum foil and bake covered, until the cheese is melted and the rolls are heated all the way through, 18 to 22 minutes (depending on the size and thickness of the rolls).
8 While rolls bake, whisk together melted butter, poppy seeds, honey, and garlic powder.
9 Take the pan out of the oven and remove foil. Brush the melted butter mixture over the top of all of the rolls, letting any extra drip down between the rolls and over the sides.
10 Continue baking, uncovered, until the tops of the rolls are golden brown and crisp, 5 to 8 minutes more.
11 Serve warm.