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Cuban Sliders turn all the smoky, tangy flavor of a classic Cuban sandwich into an easy, baked party tray that disappears in minutes. I started making these for game day when Lizzie’s friends were over, and now they are the first thing gone at every potluck, right alongside our sloppy joe sliders.
Layered with deli ham, pulled pork, Swiss cheese, and pickles on sweet Hawaiian rolls, then baked under a buttery mustard topping, these sliders are pure crowd-pleasing comfort.
Cuban Sliders Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 334kcal
- 🌶️ Flavor Profile: Savory, tangy, and buttery
- ✋ Difficulty: Easy, a no-fuss crowd-pleaser like our cheeseburger sliders
Quick Answer
Layer Hawaiian roll bottoms in a baking dish with yellow mustard, Swiss cheese, deli ham, warm pulled pork, pickles, and more cheese, then add the roll tops. Whisk melted butter with mustard, Worcestershire, and garlic powder, pour it over the rolls, cover with foil, and bake until hot and golden. These Cuban sliders bake in about 30 minutes and easily serve a crowd.
Jump to:
Why This Recipe Works
Click to see the technique science
- Hawaiian rolls do the heavy lifting. Their soft, slightly sweet crumb soaks up the buttery topping and balances the salty ham and tangy pickles in every bite.
- Pulled pork plus ham is the real Cuban combo. Stacking both meats mirrors the layering of a classic Cuban sandwich, so the sliders taste authentic, not like a basic ham slider.
- The buttery mustard topping bakes in flavor. Brushing melted butter, mustard, Worcestershire, and garlic powder over the tops gives the rolls a glossy, savory crust as they bake.
- Baking melts everything together. A covered bake steams the cheese melty and warms the meats through, then a few uncovered minutes toast the tops golden.
- One dish feeds a crowd. Twelve sliders come out of a single baking dish, making this the easiest tray to set out at a party.
Why You’ll Love This Recipe
- They taste like a Cuban sandwich but come together as an easy, shareable party tray.
- Everything bakes in one dish in about 30 minutes, perfect for game day or potlucks.
- Sweet rolls, two meats, melty Swiss, and a buttery topping make them downright addictive.
Key Ingredients
These Cuban sliders use simple deli-counter ingredients layered on sweet rolls. Here is what you will need and why each one matters.
- Hawaiian rolls: Their soft, sweet crumb is the classic slider base and soaks up the buttery topping beautifully.
- Deli ham: Thinly sliced boiled ham gives that signature Cuban sandwich layer, so pile it on generously.
- Pulled pork: Warm, tender pulled pork is what sets these apart from a basic ham slider. Use leftover or store-bought.
- Swiss cheese: Melts into gooey layers above and below the meats for that authentic Cuban flavor.
- Dill pickle chips: The tangy bite that cuts the richness, so do not skip them.
See recipe card for exact quantities.
Variations and Substitutions
These sliders are easy to make your own for any crowd.
- Swap the bread: Any soft slider rolls work if you cannot find Hawaiian rolls.
- Add heat: A few pickled jalapenos or a swipe of spicy mustard kick things up.
- Use roast pork: Sliced roast pork or carnitas stand in for pulled pork beautifully.
- Make them ahead: Assemble, cover, and refrigerate, then add the topping and bake when guests arrive.
- Round out the spread: Serve them with our How to Make Cuban Sliders
- Preheat the oven to 350 degrees. Slice the Hawaiian rolls in half lengthwise and place the bottoms in an 11×7-inch baking dish.
- Squeeze about 1 teaspoon of yellow mustard onto each roll bottom.
- Layer on half of the Swiss cheese, then the deli ham.
- Divide the warmed pulled pork evenly over the ham.
- Add pickle chips over the pork, then top with the remaining Swiss cheese.
- Place the roll tops on to close the sliders.
- Whisk the melted butter, mustard, Worcestershire sauce, and garlic powder together until combined.
- Pour the topping evenly over the rolls, cover with foil, and bake 25 minutes. Uncover and bake 5 more minutes until the tops are golden. Serve warm.
Recipe Tips & Tricks
- Warm the pulled pork first so the sliders heat through evenly in the oven.
- Cut the rolls as one connected slab so assembly and serving stay easy.
- Do not skip the foil for the first bake; it steams the cheese melty before you toast the tops.
- Brush the topping all the way to the edges so every roll gets that buttery, savory crust.
- Let them rest 5 minutes before cutting so the layers stay put.
- Make them ahead by assembling and refrigerating, then add the topping right before baking.
Serving Ideas and Suggestions
These Cuban sliders are a party all on their own, but they shine next to easy finger foods. Set them out with a platter of jalapeno popper crescent rolls and a big bowl of chips. For a heartier game-day spread, pair them with a Frito chili pie casserole or a batch of nacho fries, and a crisp pasta salad rounds things out. Hosting a bigger crowd? Double the recipe and add our sloppy joe sliders for a slider bar everyone will love.
Cuban Sliders FAQs
Can I make Cuban sliders ahead of time?Yes. Assemble the Cuban sliders up to a day ahead, cover, and refrigerate. Whisk and pour the buttery topping over them right before baking so the rolls do not get soggy.
What kind of pork is best for Cuban sliders?Warm pulled pork is our favorite for Cuban sliders because it is tender and easy to layer. Sliced roast pork or carnitas work great too.
Can I use different rolls for Cuban sliders?Hawaiian rolls give that signature sweet-savory contrast, but any soft slider rolls or dinner rolls work well.
How do I store and reheat leftover Cuban sliders?Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a 325 degree oven until warmed through, or microwave individual sliders for about 30 seconds.
Can I freeze Cuban sliders?Assemble the Cuban sliders without the topping, wrap tightly, and freeze for up to 2 months. Thaw overnight, add the topping, and bake as directed.
What makes these Cuban sliders taste like a Cuban sandwich?Layering both ham and pulled pork with Swiss cheese, pickles, and mustard mirrors the classic Cuban sandwich, while the buttery baked tops add that pressed, golden finish.
Love an easy crowd-pleaser? Try our cheeseburger sliders next for another game-day favorite.
Cuban Sliders
These easy Cuban Sliders layer deli ham, pulled pork, Swiss cheese, and pickles on sweet Hawaiian rolls, baked under a buttery mustard topping for the ultimate party tray.Ingredients
For the sandwiches:
- 12 Hawaiian rolls cut in half lengthwise
- 12 teaspoons yellow mustard
- ½ pound Swiss cheese
- ½ pound boiled deli ham thin sliced
- 16 ounces pulled pork microwaved or heated on stove top per directions
- 12 pickle chips
For the Topping:
- 6 tablespoons unsalted butter melted
- ¾ teaspoon yellow mustard
- ¾ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F degrees.
- Place the roll bottoms into an 11×7-inch baking dish.12 Hawaiian rolls
- Squeeze about 1 teaspoon of mustard on each roll.12 teaspoons yellow mustard
- Top each roll with half of the cheese, then the ham, then divide pulled pork on top of the ham.½ pound Swiss cheese, ½ pound boiled deli ham, 16 ounces pulled pork
- Add pickle chips on top of the pork then add the remaining cheese.12 pickle chips
- Then place the roll tops on.
- Whisk the topping ingredients together until combined.6 tablespoons unsalted butter, ¾ teaspoon yellow mustard, ¾ teaspoon Worcestershire sauce, ½ teaspoon garlic powder
- Pour evenly over the rolls.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5 minutes to toast the rolls. The cheese will be melty and warmed through. Serve immediately.
Notes
- You can buy the pre-made pulled pork in the containers at your grocery store.
- Use any kind of slider bun that you’d like.
- Double this recipe to serve more people or store for later.
- These can be frozen, see my tips above.
- If you want to use another cheese, feel free.
Nutrition DisclaimerNutrition
Calories: 334kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 689mg | Potassium: 89mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 1mgLove This Recipe?
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That is a typo, thanks for bringing it to my attention. It is 30 minutes.
The introduction says 20 minutes start to finish yet the instructions say to bake for 30 minutes so what is it?
These sandwiches look amazing! What a great idea and will be perfect for our get together this weekend!
OMG that BBQ looks so good! I lived in Austin, with amazing BBQ and I want to run out and find that brand of BBQ you used.
Yum. Oh my goodness these look fabulous! I know what I am going to make for the Super Bowl party this weekend!