Description
These Cuban Sliders are a delicious twist on the classic Cuban sandwich, made easy with Hawaiian sweet dinner rolls filled with ham, pulled pork, Swiss cheese, and dill pickles. A flavorful mustard-Worcestershire sauce blend and a buttery garlic-poppy seed topping make these sliders perfect for parties or family dinners.
Ingredients
Scale
Rolls and Filling
- 12 count Hawaiian sweet dinner rolls
- 8 ounces thinly sliced deli ham
- 2-1/2 cups cooked pulled pork
- 12 slices Swiss cheese
- 30 dill pickle chips, drained
Sauces and Toppings
- 3 tablespoons Dijon-style mustard
- 2 teaspoons Worcestershire sauce
- 8 tablespoons unsalted butter, divided
- 1-1/2 teaspoons dried minced garlic
- 1-1/2 teaspoons dried minced onion
- 1-1/2 teaspoons poppy seeds
- 3/4 teaspoon flaky sea salt
Instructions
- Preheat Oven: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Prepare Rolls: Unwrap the rolls and carefully slice horizontally through all rolls at once using a sharp serrated knife, keeping the rolls connected. Place the bottom half of the rolls in the prepared baking dish.
- Make Mustard Sauce: In a small bowl, combine Dijon mustard, Worcestershire sauce, and 3 tablespoons of melted but slightly cooled butter. Mix until smooth. Spread half of this sauce over the bottom half of the rolls in the baking dish. Spread the remaining sauce on the cut side of the top half of the rolls.
- Layer Ingredients: Layer half of the Swiss cheese slices on the bottom rolls. Add the ham, followed by the pulled pork, then the pickle chips. Top with the remaining Swiss cheese. Press down gently to create an even layer.
- Bake Bottom Layer: Bake the assembled bottom rolls without the top half for 10 minutes. Remove from the oven and place the top rolls over the cheese layer.
- Prepare Butter Topping: In another small bowl, mix the remaining 5 tablespoons of melted butter with dried minced garlic, dried minced onion, poppy seeds, and flaky sea salt. Stir to combine.
- Brush and Bake: Brush the butter mixture over the top and sides of the rolls using a pastry brush. Cover the baking dish loosely with foil and bake for 20 minutes. Then remove the foil and bake uncovered for another 5–10 minutes until the rolls are golden and the cheese is melted.
- Rest and Serve: Remove from the oven and let the sliders stand for 5 minutes. Slice apart with a sharp knife and serve promptly. Enjoy your Cuban Sliders!
Notes
- If pre-cooked, seasoned, shredded pork is available, use it to save time. Otherwise, cook and shred pork in a slow cooker or double the amount of ham.
- Avoid pre-cooked pork in BBQ sauce for this recipe to maintain authentic flavor.
- Flaky sea salt flakes are large; if substituting with fine salt, use only a small pinch to avoid oversalting.
- Store leftovers in airtight containers in the refrigerator; they are best eaten fresh as the rolls may become softer over time.
Nutrition
- Serving Size: 1 slider
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 45 mg
