Cuban Sandwich Sliders

Want to be the hero at your Superbowl party this year? Make these Cuban Sandwich Sliders. I speak from experience.

Cuban Sandwich Sliders

Last year, my good friends Matt and Michelle offered to host the Superbowl party. Their house really is one of the best for hosting a football watching get together. They have a big TV and plenty of seating. Fiona and I offered to provide the food for the party. We were expecting about 25-30 people and being the food-obsessed girls that we are, we planned enough food for about 60. We even had food planned to be brought out at half time so there was hot food throughout the entire game.

Cuban Sandwich Sliders

As to be expected, we had a blast planning for the party and everything turned out amazing. But I am going to have to brag for a second and say that these Cuban Sandwich Sliders were the hit of the night. It’s really no surprise since they’re based on the ever-popular Ham and Cheese Sliders that are marinated in a butter/poppy seed mixture for 24 hours prior to being baked.

Cuban Sandwich Sliders

For the past few years, Hubby would make those ham and cheese sliders to take to big parties. Whether it was a Superbowl party, New Years Eve party, or any other occasion, he became an expert at making those little sandwiches. So when we started brainstorming ideas for the Superbowl party last year, Hubby threw out the ham and cheese sliders. One of the other ideas that was being considered was this Cuban Sandwich Dip from Dan of The Food in my Beard. Dan has transformed many sandwiches into dips.

Cuban Sandwich Sliders

As we were downselecting our menu, it hit me. Turn those addictive indulgent ham and cheese sliders into Cuban Sandwich Sliders by simply adding pork, pickles, and mustard! It was a stroke of genius because these little guys are amazing. Unfortunately, I didn’t get any pictures that night last year when the Giants beat the Patriots (woot!) so I made a smaller batch this past weekend so I could share this recipe with you guys.

Cuban Sandwich Sliders

Now you guys know that I dislike pickles. I’m not sure if you understand how much I dislike them though… I made Hubby spread the pickles on the sandwiches because I can’t even handle touching them (he did leave a few with no pickles so I could taste a couple). I even had a hard time buying pickles this weekend, hence this photo on instagram.

One Year Ago: Pretzel Bites and Cheesey Mushroom Pull Apart Bread
Two Years Ago: Vegan Sugar Free Chocolate Rum Cookies
Three Years Ago: Chocolate Covered Strawberries
Four Years Ago: Apple Spice Bars
Five Years Ago: Lemon Meringue Cup-pies

Print Save

Cuban Sandwich Sliders

Become the star of your next party by serving these Cuban Sandwich Sliders

Yield: Serves 16-20

Ingredients:

1 cup (2 sticks) butter
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp grated dried onions
1 1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 (12 ounce) packages Hawaiian rolls
24 oz leftover pulled pork (~3 cups)
1 pound cooked ham slices
12 ounces sliced swiss cheese
5-6 Tbsp yellow mustard
2 cups dill pickles

Directions:

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.

If rolls are not pre-cut, cut them lengthwise. Place the bottom half of the rolls in the baking dish and spread around to start to soak up the sauce.

Layer the pork, ham, cheese, and pickles on top of the buns. Spread mustard on top of buns. Place tops of buns on sandwich.

Using a shared knife, cut through the sandwiches at the bun seams to cut the meat and cheese. Pour rest of sauce over tops of sandwiches, cover dish and refrigerate up to 24 hours for sauce to soak in.

Preheat oven to 325 F. Place another baking sheet on top of the rolls to press the sandwiches as they bake (you can skip this step if you'd like). Bake rolls for 20-25 minutes until rolls are lightly browned and cheese is melted.

Recipe from Beantown Baker

    Pin It

35 Responses to “Cuban Sandwich Sliders”

  1. #
    1
    Bianca @ Confessions of a Chocoholic — January 28, 2013 at 10:54 am

    I really like cuban sandwiches, and in mini form, I would like them even better!

    • beantownbaker — January 28th, 2013 @ 12:48 pm

      Especially if that sandwich was soaked in butter for 24 hours ;)

  2. #
    2
    Erica @ In and Around Town — January 28, 2013 at 10:59 am

    I am a huge fan of the ham and cheese sliders so I can only imagine how delicious these are!

    • beantownbaker — January 28th, 2013 @ 12:49 pm

      Seriously, I had to put them away so we wouldn’t eat all of them in one sitting this weekend…

  3. #
    3
    Sues — January 28, 2013 at 11:08 am

    I love that you and Fiona made all the food for the party — So much fun!! And I can see why these sandwiches would be a hit!

    • beantownbaker — January 28th, 2013 @ 12:50 pm

      We were definitely on cloud 9 with the prospect of planning all the food for the party.

  4. #
    4
    Shannon — January 28, 2013 at 4:07 pm

    love that you guys did the menu planning! these must’ve been a hit, they look fantastically amazing :) i’m coming around to pickles… but i dunno about putting them on a sandwich. perhaps better there- they’re surrounded by more delicious things!

    • beantownbaker — January 28th, 2013 @ 4:34 pm

      Glad to hear I’m not the only one. I actually ate one of these little guys that had pickles on it, but Hubby picked them out for me. It wasn’t horrible. I usually can’t even come close to things that have touched pickles.

  5. #
    5
    Megan — January 28, 2013 at 5:17 pm

    That photo makes so much sense now. I love pickles and think these sliders would definitely be the hit of any Super Bowl party.

  6. #
    6
    Ashley Bee (Quarter Life Crisis Cuisine) — January 29, 2013 at 9:33 am

    I love pickles! That’s funny you have such an aversion to them :) I’ve never had a cuban sandwich, but these look very tasty!

    • beantownbaker — January 29th, 2013 @ 9:41 am

      Ew. I’m not sure we can be friends. I kid… I definitely don’t let Hubby eat pickles because I can’t even handle it. It’s honestly the one food that I can’t stand…

  7. #
    7
    Susan — January 29, 2013 at 12:12 pm

    These look really good, but I have cardiac issues, and 2 sticks of butter is a big no-no for me. Could that amount be cut back or substituted with something else?

    Thanks.

    • beantownbaker — January 29th, 2013 @ 12:40 pm

      You could definitely cut back on the amount of butter in these if you wanted to. I would just cut the sauce in half and just pour it over the top instead of on the top and bottom of the sandwiches.

  8. #
    8
    RagoManne — January 30, 2013 at 4:45 pm

    We make iterations of this one all the time…..this is making me hungry for Sunday! We should make Katie buy the ingredients!

    • beantownbaker — January 30th, 2013 @ 5:32 pm

      Definitely a good idea!! :)

  9. #
    9
    Liz — February 4, 2013 at 1:33 am

    I just made these for the Super Bowl & they were amazing! Our guests loved them & they were so easy to make! Yum!

    • beantownbaker — February 4th, 2013 @ 4:45 pm

      So glad you enjoyed them!!

  10. #
    10
    Culinary USA — February 5, 2013 at 12:03 am

    AWESOME. I have a Cuban friend who would LOVE these. Going to give this a shot soon! I really love the combination of ingredients.

    • beantownbaker — February 5th, 2013 @ 10:14 am

      Hubby is Cuban and he definitely enjoyed them :) Hope you and your friend do too!

  11. #
    11
    tata4now — December 22, 2013 at 7:58 am

    I made a double batch of these for our Christmas party last week. Total hit! and the most requested recipe from the party. I served them in indiv. muffin top wrappers to make them accessible and less messy. I think wrapping them indiv in that waxy sandwich papers would work as well. Love the night before set up. The only edits I made were to use some jalapeno-dill pickles and I found some Kings Hawaiin dinner rolls. Regrettably there were not enough leftovers for lunch the next day for both hubbie and me.

    • beantownbaker — December 26th, 2013 @ 11:03 am

      Glad to hear this recipe was a hit for you! Your edits sound great. Hubby has requested these for our New Years Eve party next week.

  12. #
    12
    Lisa Baptista — December 23, 2013 at 3:00 pm

    My family devoured these. They are so good they want them for Christmas Eve dinner.

    • beantownbaker — December 26th, 2013 @ 11:03 am

      So glad you guys liked these!

  13. #
    13
    Robin Cricket — December 29, 2013 at 10:10 pm

    Probably a really silly question, but…..
    Grated dried onions? What is that exactly?
    Any substitute suggestions?

    • beantownbaker — January 2nd, 2014 @ 1:34 pm

      They’re also called minced onions I believe. You can find them in the spice aisle at your grocery store.

  14. #
    14
    Roger Perry — January 4, 2014 at 10:37 am

    Use a little Sweet Pickle Relish instead of Pickles.

    • beantownbaker — January 5th, 2014 @ 7:05 pm

      Great suggestion! I’ll have to try that next time. I’m not a huge fan of relish either, but it’s much better than pickles in my mind.

  15. #
    15
    Lindsey Cook — January 31, 2014 at 11:17 am

    Oh I could just eat these up in one bite! Yum! I’m thinking of adding a slice of jalepeño in there too…..

    • beantownbaker — February 3rd, 2014 @ 4:52 pm

      Oh jalepeno would be a great addition!

  16. #
    16
    Kristy Maniaci — February 4, 2014 at 3:42 pm

    Made these for Superbowl 2014…total hit! So easy and nice you can prepare them the night before! Leftovers 2 days later are just as good! This recipe is definitely a keeper, thank you!

    • beantownbaker — February 5th, 2014 @ 9:53 am

      So glad you enjoyed the recipe!

  17. #
    17
    Barbara — June 7, 2014 at 9:19 pm

    What size baking dish should be used ? “Place another baking sheet on top…” suggests these are prepared on a baking sheet, but baking dish and baking sheet aren’t the same really. If the baking sheet is used on top, is it weighted to press down on the sandwiches? Sorry, but I never made anything like this and I would love to – they sound delicious!!!

    • beantownbaker — September 2nd, 2014 @ 7:10 pm

      Not sure if you ended up trying these. The baking sheet on top is to help press the sandwiches similar to a classic Cuban sandwich. I would use a pan the same size as what you’re using for the sandwiches. I always double the recipe and use a jelly roll pan for the sandwiches.

  18. #
    18
    Linda — June 10, 2014 at 9:12 pm

    A little confused about cutting at the bun seams to cut through the meat? Making these for Fathers Day this weekend! Looking forward to trying these!

    • beantownbaker — September 2nd, 2014 @ 7:11 pm

      Hope these worked out for you. Since you layer the meat on all sandwiches at once, you want to cut through the meat so they pull apart after they’re baked.

Leave a Comment