Baked Cuban Pork Party Sliders have pork shoulder, sliced ham, Swiss cheese, pickles, brown mustard & a butter whole grain mustard topping.
These Baked Cuban Pork Party Sliders are a perfect game-day treat and put the standard ham and cheese versions to shame. Each year we start January with a list of super healthy “super food” recipes we want to make and by about the end of the first week we are planning our Super Bowl party! I think if we were really meant to eat healthy in the beginning of the year having awards shows and championship sports games seems pretty counter intuitive. Whose with me?! 😉
You may think they sound harder to make, especially given that the original versions of sliced ham and Swiss cheese are so quick to put together, but they just have a couple of additions and the difference in flavor makes it all worth it. I promise.
The base of these Baked Cuban Pork Party Sliders are similar to the original. We add roast pork (I used my Slow Cooker Luau Pork), some brown mustard and pickles and finally we swapped out the poppy seeds for whole grain mustard. Assuming you have some roast pork (or leftover pork chops or pork loin) you can make these in just 15 minutes start to finish! I also use pre-made Hawaiian bread rolls for this recipe because they’re meant to be a quick party appetizer, but if you would like to made homemade Hawaiian bread feel free to hop on over to my Hawaiian Bread recipe!
- 16 Hawaiian Bread Rolls (This is 1⅓ package)
- ¼ cup mayonnaise
- 9 slices Swiss cheese
- 6 ounces roast pork
- 9 slices ham
- 16 dill pickles
- 2 tablespoons brown mustard
- ¼ cup melted butter
- 2 teaspoons dijon mustard
- 2 teaspoons whole grain mustard
- Preheat oven to 350 degrees.
- Cut the rolls through the middle to make them into buns (but cut through it in one sheet without pulling them apart).
- Spread the mayonnaise on the bottom layer of the bread and put the bread into an 8x8 metal square pan.
- Layer the Swiss cheese, roast pork, ham and pickles.
- Spread the brown mustard on the cut side of the top half of the buns.
- Put the bread on top to close the sandwiches.
- Mix the melted butter, whole grain mustard and dijon mustard in a small bowl and spoon over the surface evenly.
- Bake covered for 10 minutes, take foil off and cook an additional two minutes.
- Cut into 16 small sandwiches.