Description
These Cuban Sliders are a delicious, bite-sized twist on the classic Cuban sandwich, featuring sweet Hawaiian rolls filled with layers of ham, pulled pork, Swiss cheese, and pickles, all brushed with a flavorful buttery garlic topping and baked to melty perfection.
Ingredients
Scale
Sliders
- 12 count Hawaiian sweet dinner rolls
- 3 tablespoons Dijon-style mustard
- 2 teaspoons Worcestershire sauce
- 8 ounces thinly sliced deli ham
- 2 1/2 cups cooked pulled pork (see notes)
- 12 slices Swiss cheese
- 30 dill pickle chips, drained
Butter Topping
- 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 (see notes)
Instructions
- Prepare the oven and baking dish: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Slice the rolls: Unwrap the rolls and, using a sharp serrated knife, slice horizontally through all the rolls in one go, keeping them attached. Place the bottom half of the rolls in the prepared baking dish.
- Make the 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 the sauce over the bottom half of the rolls and the remaining sauce on the cut side of the top half.
- Layer the fillings: Place half the Swiss cheese slices on the bottom rolls, then add the ham, followed by the pulled pork and pickle chips. Top with the remaining Swiss cheese. Gently press down to create an even layer.
- Bake without tops: Bake the filled bottom rolls uncovered for 10 minutes to melt the cheese. Remove from the oven and add the top halves of the rolls over the cheese layer.
- Prepare the butter topping: In another small bowl, mix the remaining 5 tablespoons of melted butter with minced garlic, minced onion, poppy seeds, and flaky sea salt. Stir until combined.
- Brush and bake again: Brush the butter mixture over the tops and sides of the rolls using a pastry brush. Cover loosely with foil and bake for 20 minutes.
- Final bake to golden: Remove the foil and bake for an additional 7 minutes until the rolls are golden and the cheese is fully melted.
- Rest and serve: Remove from the oven and let stand for 5 minutes. Slice the rolls apart with a sharp knife and serve promptly. Enjoy your delicious Cuban sliders!
Notes
- If pre-cooked seasoned shredded pork is unavailable, cook and shred pork in a slow cooker or double the amount of ham instead. Avoid using pulled pork in BBQ sauce.
- Flaky sea salt cannot be directly substituted with fine salt; if using fine salt, use a very small pinch to avoid over-salting.
- Leftover sliders are best stored in airtight containers in the refrigerator but may become softer and soggy over time.
- Using Hawaiian rolls adds a unique sweet flavor that balances the savory fillings beautifully.
Nutrition
- Serving Size: 1 slider
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg
