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Miniature Cuban sandwiches transformed into irresistible party sliders with pulled pork, ham, Swiss, pickles, and a tangy mustard-mayo spread on sweet Hawaiian rolls.
This recipe for Cuban Sliders began as a casual experiment to shrink a beloved sandwich into something shareable at family gatherings. I first made these during a summer potluck when I wanted all the flavors of a classic Cuban — tender pork, savory ham, nutty Swiss, crunchy dill pickles, and bright mustard — but in an easy, handheld format. The result was exactly what I hoped: savory layers that press together into warm, juicy little sandwiches with a slight sweetness from the rolls and a buttery, golden top. They travel well, disappear fast, and always bring people back for seconds.
What makes these sliders special is the way the textures and flavors play off one another. The pulled pork adds depth and juice; the thin-sliced ham gives a salty counterpoint; Swiss melts into creamy ribbons; pickles add a bright pop; and the mustard-mayo spread ties everything together without overpowering. I discovered the technique of toasting the cut rolls briefly before assembly to create a slightly crisp interior that holds up to the fillings, and brushing the top with butter and poppy seeds gives an irresistible bakery-style finish. These sliders have become my go-to for casual entertaining, sports nights, and even weeknight dinners when I need something comforting and fast.
When I first served these at a neighborhood barbecue, my neighbor — a devout sandwich purist — admitted they were better than the full-size version because every bite hit all the essential flavors at once. Family members now request them for game days; they’re easy to reheat, and leftovers still taste terrific the next day.
My favorite aspect is how reliably these sliders please a crowd: the first time I made them, my kids declared them the official game-day treat. They’re forgiving—if your pulled pork is a little saucy, the toasted roll interior and the cheese will still hold everything together. Over the years I’ve learned to watch the broiler closely when toasting the cut sides and to let the assembled dish rest briefly so juices redistribute before slicing.
Store cooled sliders in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions in plastic wrap and foil, then place in a freezer-safe bag; they maintain quality for up to 3 months. To reheat refrigerated sliders, cover loosely with foil and warm at 350°F for 10–15 minutes or until heated through; for frozen sliders, thaw overnight before reheating. Avoid microwaving if possible, as the bread can become rubbery—an oven preserves the crisp top and evenly melts the cheese.
If you don’t have Hawaiian rolls, soft dinner rolls or slider buns work; choose slightly sweet or neutral rolls to echo the intended flavor. Substitute Dijon or stone-ground mustard for a sharper bite, but reduce quantity by one tablespoon if very pungent. Swap Swiss for provolone or Gruyère for a nuttier profile. For a lighter version, use pulled chicken instead of pork and low-fat mayo. To make these pork-free, use roasted turkey or smoked turkey deli slices in place of ham and pulled pork.
Serve these sliders warm with a side of kettle chips or a bright green salad for contrast. For a party platter, halve sliders and secure with decorative picks. Accompaniments like a simple slaw, pickled red onions, or a bowl of extra pickles allow guests to customize. On game days, pair with beer—lagers or pilsners complement the salty-sweet balance—or a crisp iced tea for non-alcoholic options.
The full-size Cuban sandwich traces its roots to Cuban and Cuban-American communities in Florida, particularly Tampa and Miami, where roast pork, ham, Swiss, pickles, and mustard are pressed in Cuban bread. These sliders are an adaptation of that tradition—compressing the same flavor profile into party-sized bites while preserving the essential balance of savory, tangy, and slightly sweet notes that define the classic sandwich.
In summer, pair sliders with a chilled mango salsa or grilled corn salad to echo tropical notes. During cooler months, swap pickles for quick-pickled red cabbage for warmth and color, or add a thin layer of caramelized onions for depth. Holiday gatherings welcome a cranberry-mustard variation for a festive twist, or serve alongside roasted root vegetables to make a heartier meal.
For efficient meal prep: toast the rolls and mix the spread up to 2 days ahead. Store assembled but unbaked sliders covered in the refrigerator; when ready to serve, brush with butter, add poppy seeds, and bake until warmed and golden. Pulled pork can be made in a slow cooker a day ahead and refrigerated—this concentrates flavor and simplifies day-of assembly. Use labeled containers to keep pickles separate until assembly to preserve crunch.
These Cuban Sliders combine crowd-pleasing flavor with straightforward technique: a little planning yields big payoff. Whether you’re feeding kids, guests, or the neighborhood, these mini sandwiches bring people together around a plate of warm, melty comfort. Try them with different cheeses or mustards to make the recipe your own.
Toast the cut sides of the rolls briefly under the broiler to prevent sogginess from the filling.
If your pulled pork is very saucy, blot excess liquid with a paper towel before assembling to avoid a soggy bottom layer.
Let the assembled dish rest 3–4 minutes after baking so juices redistribute and sliders cut more cleanly.
For even melting, arrange cheese directly on the bottom layer before adding hot pork so it begins to soften while in the oven.
This nourishing cuban sliders recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cuban Sliders recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Slice the 12-count slider rolls in half horizontally and place cut-side up on a rimmed 9x13-inch baking sheet. Broil 2–4 minutes until cut surfaces are lightly golden and crisp; watch closely to prevent burning.
Reduce oven to 350°F. Lightly spray a 9x13-inch casserole dish with non-stick spray and fit the toasted bottom roll sheet into the dish so edges are flush.
Whisk together 6 tablespoons yellow mustard and 4 tablespoons mayonnaise in a small bowl until smooth. Spread half of the mixture evenly over the bottom rolls to protect against sogginess.
Arrange 8 halved Swiss slices across the bottom layer, then add the folded deli ham and 2 cups of warmed pulled pork, spreading evenly. Blot excess pork sauce if very wet.
Place a single layer of dill pickle chips across the pork for tang, then top with the remaining Swiss halves. Bake uncovered for 5 minutes to begin melting cheese.
Spread remaining mustard-mayo on the cut side of the top rolls, place over filling, brush with 4 tablespoons melted butter, and sprinkle 1 teaspoon poppy seeds. Cover and bake 20 minutes, uncover and bake 5–8 more minutes until tops are golden.
Let rest 3–4 minutes to allow juices to settle, then cut into individual sliders and serve warm.
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This recipe looks amazing! Can't wait to try it.
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