Baked Cuban Pork Party Sliders

by Sabrina Snyder

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40 Comments

5 from 11 votes
16
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
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Baked Cuban Pork Party Sliders are perfect to serve on game day. Take your ham and cheese sandwich to the next level for everyone to enjoy.

You can make this with leftover Honey Baked Ham or use pre-sliced deli ham, these sandwiches will be a hit anytime! We’ve also made turkey versions using leftover Roast Turkey after Thanksgiving day!

Sabrina’s Baked Cuban Pork Party Sliders Recipe

These Baked Cuban Pork Party Sliders are a perfect game-day treat and put the standard ham and cheese versions to shame. 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.

Recipe Card

Dinner, then Dessert

Baked Cuban Pork Party Sliders Recipe

Baked Cuban Pork Party Sliders are perfect to serve on game day. Take your ham and cheese sandwich to the next level for everyone to enjoy.
Yield 16
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Sandwich
Cuisine Cuban Inspired
Author Sabrina Snyder
On plate
PrintRate

Ingredients
 

  • 16 Hawaiian Bread Rolls (This is 1 ⅓ package)
  • 1/4 cup mayonnaise
  • 9 slices Swiss cheese
  • 6 ounces roast pork
  • 9 slices ham
  • 16 dill pickles
  • 2 tablespoons brown mustard
  • 1/4 cup unsalted butter , melted
  • 2 teaspoons dijon mustard
  • 2 teaspoons whole grain mustard

Instructions

  • 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 8×8-inch 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.

Nutrition

Calories: 238kcal | Carbohydrates: 16g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 855mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 0.4mg

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Chef’s Note

You don’t have to use both roast pork and sliced ham if you don’t want to. The reason behind using both varieties of pork products is because in a classic Cuban sandwich both varieties of meat are used. If you’d like to stick to one or the other you still can and use the same topping. Just be sure to double up on the amount or your sandwiches won’t be as filling.

Ideas to Serve

I 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 make homemade Hawaiian bread feel free to hop on over to my Hawaiian Bread Recipe! If you have another favorite bread you like to use for sliders, go ahead and use it. A top that will brown nicely after you brush on the butter mixture is the only requirement. For larger sandwich to serve for lunch, you can also try my Cuban Sandwich Recipe.

How to Store

  • Serve: Sandwiches are best served hot and fresh. You can keep them at room temperature for up to 2 hours before they need to be stored in the refrigerator.
  • Store: Cool sandwiches, wrap in aluminum foil, and store in an airtight container in the refrigerator for up to 4 days. To reheat, keep wrapped in aluminum foil and heat in the oven on low temperature until warmed through or reheat in a skilled.
  • Freeze: Once cooled completely, wrap individual sandwiches in plastic wrap and place them in a sealed freezer-safe bag with all the air squeezed out. Freeze the sandwiches for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before reheating in a skillet or wrap in aluminum foil and heat in the oven.

Try these other delicious Cuban Recipes!

collage of Mini Cuban sandwiches baked with pork and ham.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi Sabrina. Your recipe says “Don’t try to use a spicy pickle or bread and butter pickle, the only pickle anyone uses is dill pickles.” Why does the picture show bread and butter pickles. Tee Hee. {I’m just funnin’ with you} Mel Heinrichs

    Reply

  3. I love these baked cuban pork party sliders. I love cuban sandwiches and these will be perfect for any kind of party.

    Reply

  4. These little cuban sandwich were so delicious. I had to stop myself from eating all of them. 🙂

    Reply

  5. This is the perfect recipe to feed a crowd. These sliders are ideal for any tailgate party or game day get together!

    Reply

  6. Lovely delicious cuban sliders. the pork looks so juicy. Thanks for the recipe I am making it now.

    Reply

  8. The Cuban Sliders were the hit of the birthday party! Awesome recipe. For the mustard/butter glaze, I did 1 tsp whole grain mustard and 1 tsp poppy seeds. A nice combo. Thank you for the recipe and the smiles on everyone’s faces. I am getting requests for the recipe already. You gotta share the joy!

    Reply

  10. oh yum!! I have some Cuban in me so this is calling my name. I don’t care for pickles though so I hope I could take that off without ruining the sandwich too much.

    Reply

  12. Cuban sandwiches are super delicious and I am sure they are especially great on Hawaiian rolls. That added pickle always sends it over the edge for me!

    Reply

  13. These sliders look delicious! I love the design write-up of your recipe as well as your pictures.
    My husband would probably like to dab a bit of hot sauce as well to these rascals!

    Reply

  14. I don’t eat pork but the husband loves it! This looks like a great game day food for the boys in my life!

    Reply

  16. I will take anything on those Hawaiin rolls. HA! They are so delicious…. I love that you added mustard to the butter on top. I am sure it is delicious… Thanks for sharing

    Reply

  17. These look so amazing! I love seeing all these slider recipes. I know I would love this one. I’ll have to try them out sometime. I’ll make sure to bookmark this one. Yum!

    Reply