Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 sliders
Cuban Sliders on soft Hawaiian rolls—stacked with gooey Swiss, tender pulled pork, savory ham, and crisp pickles. Small in size, but bursting with classic Cuban flavor.
Ingredients
- 12-count package Hawaiian sweet rolls
- 3 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 8 ounces thinly sliced deli ham
- 2½ cups cooked pulled pork (see Note 1)
- 12 slices Swiss cheese
- 30 dill pickle chips, drained
- 8 tablespoons unsalted butter, divided
- 1½ teaspoons dried minced garlic
- 1½ teaspoons dried minced onion
- 1½ teaspoons poppy seeds
- ¾ teaspoon flaky sea salt (see Note 2)
Instructions
- Prep the Oven & Pan:
Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray and set aside. - Prepare the Rolls:
Without separating the individual rolls, use a serrated knife to slice horizontally through the entire block of rolls. Place the bottom half in the baking dish. - Make the Sauce:
In a small bowl, whisk together Dijon mustard, Worcestershire sauce, and 3 tablespoons of melted (and slightly cooled) butter.
Spread half of this sauce over the bottom rolls, and the remaining half on the cut side of the top rolls. - Assemble the Sliders:
Layer half of the Swiss cheese slices on the bottom rolls. Add the ham, then the pulled pork, followed by the pickles. Top with the remaining cheese.
Gently press everything down into an even layer. Bake uncovered (without the top rolls) for 10 minutes. - Add Top Rolls & Butter Mixture:
Remove from oven and place the top rolls on. In a separate bowl, combine the remaining 5 tablespoons melted butter, minced garlic, minced onion, poppy seeds, and sea salt.
Brush this mixture generously over the tops and sides of the rolls. - Bake & Finish:
Cover the pan loosely with foil and bake for 20 minutes. Uncover and bake for an additional 5–10 minutes, until golden and the cheese is melted.
Let stand for 5 minutes, then slice and serve warm.
Notes
- Note 1: Store-bought pulled pork (unseasoned or lightly seasoned) works well—avoid varieties in BBQ sauce. For a shortcut, double the ham if pork isn’t available.
- Note 2: Sea salt flakes provide texture and burst of salt. If substituting with fine salt, use only a small pinch to avoid oversalting.
- Storage: Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but rolls will soften.
Nutrition (per slider)
Calories: 349
Carbohydrates: 20.2g
Protein: 18.3g
Fat: 21.3g
Cholesterol: 82.6mg
Sodium: 844mg
Fiber: 1.5g
Sugar: 9.6g
Cuban Sliders
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 sliders 1x
Description
Cuban Sliders on soft Hawaiian rolls—stacked with gooey Swiss, tender pulled pork, savory ham, and crisp pickles. Small in size, but bursting with classic Cuban flavor.
Ingredients
-
12-count package Hawaiian sweet rolls
-
3 tablespoons Dijon mustard
-
2 teaspoons Worcestershire sauce
-
8 ounces thinly sliced deli ham
-
2½ cups cooked pulled pork (see Note 1)
-
12 slices Swiss cheese
-
30 dill pickle chips, drained
-
8 tablespoons unsalted butter, divided
-
1½ teaspoons dried minced garlic
-
1½ teaspoons dried minced onion
-
1½ teaspoons poppy seeds
-
¾ teaspoon flaky sea salt (see Note 2)
Instructions
-
Prep the Oven & Pan:
Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray and set aside. -
Prepare the Rolls:
Without separating the individual rolls, use a serrated knife to slice horizontally through the entire block of rolls. Place the bottom half in the baking dish. -
Make the Sauce:
In a small bowl, whisk together Dijon mustard, Worcestershire sauce, and 3 tablespoons of melted (and slightly cooled) butter.
Spread half of this sauce over the bottom rolls, and the remaining half on the cut side of the top rolls. -
Assemble the Sliders:
Layer half of the Swiss cheese slices on the bottom rolls. Add the ham, then the pulled pork, followed by the pickles. Top with the remaining cheese.
Gently press everything down into an even layer. Bake uncovered (without the top rolls) for 10 minutes. -
Add Top Rolls & Butter Mixture:
Remove from oven and place the top rolls on. In a separate bowl, combine the remaining 5 tablespoons melted butter, minced garlic, minced onion, poppy seeds, and sea salt.
Brush this mixture generously over the tops and sides of the rolls.
-
Bake & Finish:
Cover the pan loosely with foil and bake for 20 minutes. Uncover and bake for an additional 5–10 minutes, until golden and the cheese is melted.
Let stand for 5 minutes, then slice and serve warm.
Notes
-
Note 1: Store-bought pulled pork (unseasoned or lightly seasoned) works well—avoid varieties in BBQ sauce. For a shortcut, double the ham if pork isn’t available.
-
Note 2: Sea salt flakes provide texture and burst of salt. If substituting with fine salt, use only a small pinch to avoid oversalting.
-
Storage: Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but rolls will soften.