These Cuban sliders are a mini take on the classic Cuban sandwich—layered with roast pork, ham, Swiss cheese, and pickles, all baked on soft slider buns. They're warm, melty, and packed with flavor—perfect for parties, game day, or casual dinners.
They’re also a great way to use up leftover pork. Whether you have some authentic Cuban roast pork, a batch of slow-roasted pork shoulder, or oven-roasted pork butt, these sliders come together fast. No leftovers? Store-bought roast pork works just as well.
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You will need
🍞 Dinner rolls – Use 24 soft dinner rolls, such as King’s Hawaiian. Do not separate them—keep them attached as one sheet to make layering and slicing easier.
🍖 Ham – Sliced deli ham works great here. Regular or sweet ham are both good options.
🧀 Cheese – Swiss cheese is the go-to for Cuban sandwiches. Regular or baby Swiss both work well.
🍖 Roast pork – Sliced thin, chopped, or shredded. Leftover Cuban roast pork is the classic, but any plain roasted pork will work. Just avoid barbecue or other heavily sauced versions.
🥒 Pickles – Use 2 to 3 large dill pickles, sliced thin. You want just enough to get some pickle in every bite.
🫙 Condiments – Yellow mustard is the classic choice, but Dijon can be used if needed. Mayonnaise is optional—while not traditional, a thin layer of mayo adds moisture and makes the sliders extra satisfying.
🧈 Butter (optional) – Melted butter can be brushed on the tops of the rolls before baking for a light sheen and a bit of extra flavor. (Not pictured.)
📖 See the recipe card for quantities and preparation.
How to make Cuban sliders
These sliders are simple to assemble. Slice the rolls in half horizontally (keep them attached), then spread the mustard and mayo on the cut side of the top half. Layer the ham, roast pork, cheese, and pickles in that order.
Add the top half of the rolls, brush with melted butter using a pastry brush (if using), and bake on a parchment paper–lined sheet pan until the cheese is melted and the tops are golden. Let them rest a few minutes, secure with toothpicks, slice, and serve!
Full step-by-step instructions are in the recipe card below.
Storing and Reheating
Store leftovers in an airtight container or wrap tightly with foil or plastic wrap. Refrigerate for up to 3 to 4 days.
To reheat, place sliders in a 300°F oven for 10–15 minutes or until warmed through. Cover loosely with foil to keep the tops from over-browning. You can also microwave individual portions for 30–45 seconds, though the bread may soften.
Sliders can be enjoyed cold. Per USDA guidelines, fully cooked ham and pork are safe to eat cold if they were refrigerated within 2 hours (or 1 hour if the room temperature was over 90°F).
Freezing is not recommended, as the condiments and deli meats may not hold up well once thawed.
Don’t leave sliders out for more than 2 hours—or more than 1 hour if above 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed these Cuban sliders, check out some of our other Cuban-inspired sandwiches—like the classic Cuban sandwich, its cousin medianoche made with a sweet eggy roll, or a simple steak sandwich, pan con bistec.
Looking for more bite-sized ideas for your next party? Try one of our popular slider recipes like corned beef sliders, flavorful meatball sliders, or the crowd-pleasing pizza sliders—perfect for game day or feeding a crowd.
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📖 Recipe
Cuban Sliders
Ingredients
- 24 soft dinner rolls like King’s Hawaiian, left attached as one sheet
- 1¼ to 1½ pounds sliced deli ham
- 14 to 16 ounces Swiss cheese thinly sliced
- 1½ to 2 pounds cooked roast pork thinly sliced or shredded
- 2–3 large dill pickles thinly sliced
- 3–4 teaspoons yellow mustard
- 3–4 tablespoons mayonnaise optional – adds moisture and creaminess
- 2–3 tablespoons melted butter optional – for brushing tops before baking
Instructions
- Preheat the oven to 350°F. Lightly grease a sheet pan or large baking dish, or line it with parchment paper for easy cleanup.
- Slice the rolls in half horizontally as one whole piece. Do not pull the rolls apart; keeping them attached makes layering and slicing much easier.
- Spread a thin layer of yellow mustard and mayonnaise (if using) on the cut side of the top half of the rolls.
- Layer the ham, slightly overlapping the slices to cover the surface—about 2 layers is ideal.
- Top with the roast pork, distributing it evenly.
- Add the Swiss cheese, overlapping the slices to cover everything and go right up to the edges.
- Finish with a layer of thinly sliced pickles, arranged closely so each bite gets a pickle.
- Place the top half of the rolls over the fillings. If using, brush the tops with melted butter for a glossy finish and extra flavor.
- Place a sheet of foil loosely over the top (don’t wrap it). Bake for 15 minutes. Uncover and bake for another 5–7 minutes, or until the tops are golden and the cheese is melted.
- Let the sliders rest for a few minutes before slicing and serving. Secure with a toothpick if desired.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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