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See 5 recipes Download free cookbookCuban Sandwich Party Sliders
Cuban Party Sliders
Soft pull-apart rolls layered with roast pork, ham, Swiss cheese, mustard, and dill pickles, then baked under a crisp, buttery top. These sliders deliver the essential Cuban sandwich flavors in an easy party format.
Prep Time:20 minCook Time:30 minTotal Time:50 minServings:12Difficulty:Easy
A pressed Cuban sandwich is defined by the contrast between crisp bread, melted Swiss cheese, savory pork and ham, sharp mustard, and tangy pickles. This party version keeps that balance while turning one large sandwich into a warm tray guests can pull apart and pass around.
Connected slider rolls make assembly fast and help the layers stay neat. Slicing the whole slab horizontally is easier than building twelve individual sandwiches, and placing cheese both below and above the meats helps protect the bread from excess moisture.
Use cooked roast pork that is tender enough to slice thinly but not dripping with sauce. Leftover mojo-style pork is especially good, though simply seasoned roast pork works because the mustard, pickles, ham, and buttery topping provide plenty of character.
The tray can be assembled several hours ahead and refrigerated before the butter is added. For the best texture, bake it covered until hot, uncover to brown the tops, then rest briefly before cutting so the melted cheese settles around the fillings.
Nutrition (per serving)
Calories:360 kcal
Protein:22 g
Carbs:26 g
Fat:18 g
Directions
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1
Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish, keeping the slider rolls connected as one slab.
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2
Use a long serrated knife to slice the slab of rolls horizontally. Set the bottom half in the prepared dish and reserve the top half.
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3
Spread the mustard evenly over the cut side of the bottom rolls. Arrange half of the Swiss cheese over the mustard, overlapping the slices to cover the bread.
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4
Layer the roast pork and ham evenly over the cheese, folding larger slices so the filling stays within the edges. Pat the pickle chips dry, then distribute them over the ham.
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5
Cover the pickles with the remaining Swiss cheese and replace the top slab of rolls. Press down gently to compact the layers.
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6
Melt the butter with the garlic, oregano, and salt. Brush the seasoned butter evenly over the tops and along the edges of the rolls.
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7
Cover the dish snugly with foil and bake for 20 minutes, until the cheese is melted and the center is hot. Uncover and bake for 8 to 10 minutes more, until the tops are deep golden and lightly crisp.
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8
Rest the sliders for 5 minutes. Follow the seams with a sharp knife to separate all 12 portions, then serve warm with extra mustard and pickles if desired.
Ingredients
- Connected slider rolls:12 rolls
- Yellow mustard:1/3 cup
- Thinly sliced Swiss cheese:8 oz
- Thinly sliced cooked roast pork:12 oz
- Thinly sliced deli ham:8 oz
- Dill pickle chips, well drained:1 cup
- Unsalted butter:3 tbsp
- Finely grated garlic:1 clove
- Dried oregano:1/2 tsp
- Kosher salt:1/4 tsp
Tips & Notes
- For a make-ahead tray, assemble through the cheese-topped filling, cover, and refrigerate for up to 6 hours. Add the roll tops and seasoned butter just before baking.
- If the cooked pork is very juicy, blot it lightly before layering so the bottom rolls remain crisp.
- To hold the sliders for a party, keep them loosely covered in a 200°F oven for no more than 20 minutes.
