Who doesn’t love a good Cuban sandwich? Nothing beats these Cuban Sliders! We’ve got sweet and buttery Hawaiian rolls filled with melty Swiss cheese, seasoned shredded pork, tender ham, and crisp dill pickles.
Try out some of our other favorite slider recipes like these French Dip Sliders, Ham and Cheese Sliders, or Italian Sliders.
The Best Cuban Sliders!
We love sliders around these parts — they’re the ultimate people-pleasing party food and they’re crazy simple to make!
While I typically serve sliders for game days or holidays, I’m realizing how nice they are in the summer when there is a slew of my boys’ friends over (and they’re always hungry). They can down a pan of sliders in no time at all!
What Is A Cuban Sandwich Made Of?
Traditionally the ingredients in a Cuban sandwich include roasted pork, ham, Swiss cheese, pickles, mustard, and sometimes salami. The sandwich is made on soft, slightly sweet Cuban bread.
These Cuban Sliders aren’t too far off; here’s a breakdown of the main ingredients:
- Hawaiian sweet dinner rolls. These rolls are perfection — soft, a little sweet, and buttery. They crisp up nicely in the oven.
- Cooked, seasoned, and shredded pork. Our local grocery store sells this conveniently packaged pork alongside cooked and shredded rotisserie chicken. It makes these sliders so easy! If you can’t find cooked pork, prepare some in a slow cooker or you can even leave it off the sliders and double the ham instead!
- Ham. Ham from the deli is our favorite, but truly any will work–thinly sliced is best here.
- Swiss cheese. We love baby Swiss cheese in these best, but any Swiss works!
- Pickles. Dill pickles are best (avoid bread and butter pickles here) — either chips or slices.
- Dijon mustard. Make sure it’s Dijon, not yellow mustard; we love Grey Poupon® best on these Cuban Sliders.
QUICK TIP
What is the name of the traditional Cuban Sandwich? A Cubano. Translated, it means “the Cuban one.”
What Goes Well With Cuban Sliders?
Our favorite sides with these sliders:
How To Make Cuban Sliders
The full recipe is below, but here are a few tips for making these sandwiches:
- Thoroughly drain pickles to avoid soggy sliders.
- Let melted butter slightly cool before adding in the mustard for the spread.
- Don’t feel like you need to use all of the buttery topping. There is a good amount of butter to brush over top of the sliders, but you don’t need to use it all! We usually have a couple of tablespoons leftover (let the leftovers harden and then spread on some toast!).
- Shred the pork a bit more if needed, so you aren’t adding chunks of pork to the sliders (which will make them more difficult to eat).
STORAGE
Cuban Sliders Storage
These sliders are best right out of the oven when the rolls are nicely crisped and the cheese is perfectly melted.
For leftovers, allow the sliders to cool to room temperature and then store them in airtight bags/containers in the fridge. (Cuban Sliders do get softer and slightly soggier each day they sit in the fridge.)
More Easy Dinner Recipes:
Cuban Sliders
Who doesn’t love a good Cuban sandwich? Nothing beats these Cuban Sliders! We’ve got sweet and buttery Hawaiian rolls filled with melty Swiss cheese, seasoned shredded pork, tender ham, and crisp dill pickles.
Cuban Sliders
Who doesn’t love a good Cuban sandwich? Nothing beats these Cuban Sliders! We’ve got sweet and buttery Hawaiian rolls filled with melty Swiss cheese, seasoned shredded pork, tender ham, and crisp dill pickles.
Instructions
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PREP: Preheat oven to 400 degrees F and spray a 9×13-inch baking dish with cooking spray. Set aside.
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SEPARATE ROLLS: Unwrap rolls and using a sharp serrated/bread knife, slice through all of the rolls as a sheet, while keeping individual rolls intact. Place the bottom half of the rolls in the prepared pan.
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MUSTARD SAUCE: In a small bowl, combine 3 tablespoons Dijon mustard, 2 teaspoons Worcestershire sauce, and 3 tbsp of melted (but slightly cooled) butter. Briskly mix until smooth and then spread half of the mustard mixture over the bottom half of the rolls in the baking pan. On the cut side of the top half of the rolls, spread the rest of the butter mixture evenly on top.
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ASSEMBLE: Evenly top the mustard-covered roll bottoms with ham slices. Add pulled pork on top and then the cheese slices. Gently press down into an even layer. Add well-drained pickles. Finally, add the top of the rolls on top.
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TOPPING SAUCE: In another small bowl, add the remaining 5 tablespoons of melted butter and 1-1/2 teaspoons each of minced garlic, minced onion, and poppyseeds. Add 3/4 teaspoon sea salt flakes. Stir. Use a pastry brush to brush the mixture over the top and sides of the rolls. (It’s ok if there is a little leftover — don’t feel like you have to use it all.)
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BAKE: Cover loosely with foil and bake in preheated oven for 20 minutes. Uncover and bake another 5-10 minutes, or until rolls are nicely golden and the cheese is melted. Remove from the oven and let stand for 5 minutes before slicing the rolls apart with a very sharp knife. Enjoy promptly!
Recipe Notes
Note 2: Sea salt flakes: These are big flakes of salt so the conversion to fine salt is not the same. If you don’t have these salt flakes, add a small pinch of fine/table salt instead.
Nutrition Facts
Serving: 1serving | Calories: 349kcal | Carbohydrates: 20.2g | Protein: 18.3g | Fat: 21.3g | Cholesterol: 82.7mg | Sodium: 844mg | Fiber: 1.5g | Sugar: 9.7g
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
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