Description
These Cuban Sliders are a delicious twist on the classic Cuban sandwich, featuring layers of ham, pulled pork, Swiss cheese, and pickles on sweet Hawaiian rolls with a flavorful mustard-butter glaze. Perfect for parties or a satisfying snack, they bake to golden perfection with a buttery garlic topping.
Ingredients
Scale
Rolls and Spread
- 12 count Hawaiian sweet dinner rolls
- 3 tablespoons Dijon-style mustard
- 2 teaspoons Worcestershire sauce
- 8 tablespoons unsalted butter (divided)
Meat & Cheese
- 8 ounces thinly sliced deli ham
- 2-1/2 cups cooked pulled pork (see note 1)
- 12 slices Swiss cheese
Other
- 30 dill pickle chips, drained
Butter Topping
- 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 note 2)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
- Prepare Rolls: Unwrap the Hawaiian rolls and using a sharp serrated knife, carefully slice horizontally through all 12 rolls in one go, keeping them connected. Place the bottom halves of the rolls into the prepared baking dish.
- Make Mustard Sauce: In a small bowl, combine 3 tablespoons of melted (but slightly cooled) butter with Dijon mustard and Worcestershire sauce, stirring until smooth. Spread half of this sauce evenly over the bottom half of the rolls in the dish, and spread the remaining half on the cut side of the top half of the rolls.
- Assemble Layers: Layer half of the Swiss cheese slices over the bottom rolls, then add the sliced ham, followed by the pulled pork, and then arrange the pickle chips on top. Finish by layering the remaining Swiss cheese slices over the meat. Press down gently to create an even layer. Bake the open-faced sliders (without the top rolls) for 10 minutes.
- Add Top Rolls: Remove the baking dish from the oven and place the top halves of the rolls over the cheese layer.
- Prepare and Apply Butter Topping: In another small bowl, combine the remaining 5 tablespoons of melted butter with dried minced garlic, dried minced onion, poppy seeds, and flaky sea salt. Stir until well blended, then brush this mixture generously over the top and sides of the rolls using a pastry brush.
- Bake Covered: Loosely cover the baking dish with foil and bake for 20 minutes. Then uncover and bake an additional 10 minutes or until the rolls turn golden brown and the cheese is fully melted.
- Rest and Serve: Remove from the oven and let the sliders stand for 5 minutes. Slice the connected rolls apart with a sharp knife and serve immediately for best flavor and texture.
Notes
- If pre-cooked, seasoned pulled pork is unavailable, you can cook and shred pork using a slow cooker or simply double the amount of ham as a substitute. Avoid pre-cooked pork that is prepared with BBQ sauce to keep flavors authentic.
- Flaky sea salt cannot be substituted directly with fine salt. If using fine salt, add only a small pinch to avoid oversalting.
- These sliders are best enjoyed fresh but can be stored in airtight containers in the refrigerator. Note that leftovers will soften and become a bit soggy with time.
Nutrition
- Serving Size: 1 slider
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 55 mg
