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Cuban sliders are loaded with ham, swiss cheese, and dill pickles, topped with a dijon mustard onion spread! Super easy to make and definitely a crowd pleaser!! An easy to make sliders recipe!
These sliders are always a huge hit! They are easy to make. They’re perfect for potlucks, get togethers, game day spreads, or a weeknight family dinner. They reheat like a dream, which makes them perfect to give to a family in need. Plus they make a lovely cold snack if you don’t even feel like reheating them.
Loaded with ham, swiss cheese, dill pickle. Topped with a dijon, onion, butter spread. Then toasted until lightly golden and the cheese is melted.
How to make this Cuban Sliders Recipe:
- Slice the slider buns in half. No need to separate the rolls, the Hawaiian rolls come in a large sheet, with all the buns connected. Simply slice the entire sheet of rolls in half, placing the bottom of the rolls into a greased baking pan or dish.
- Layer the sliced ham, cheese, and pickles. Then place the tops of the slider buns on top.
- Once you have the sliders assembled, add a few ingredients (in the recipe below) to make the dijon spread and pour it over the top.
- Cover and bake.
Ingredients Needed for Cuban Sliders:
- Hawaiian Rolls: the sweetness of the bread adds a little extra to these sliders.
- Sliced Ham: sliced deli ham is perfect for these. Read more about the Cuban Pork down below.
- Swiss cheese: deli sliced Swiss cheese.
- Dill pickles: sliced dill pickles chips, or slice up a whole dill pickle.
- Mustard: Add some extra to the sliders if desired.
- Butter: unsalted butter is needed for making the mustard sauce to drizzle on top of the sliders before baking.
- Minced Onion: use finely diced fresh onion or use dehydrated minced onion that is typically found in the spice aisles at most markets.
What about the Cuban Pork?
This question comes up often! We can all agree, Cuban pork is amazing, but it takes a day to make since it should be cooked slowly. IF you have some cuban pork on hand, some leftovers, and you want to make these sliders definitely use the pork! However, this recipe is designed to be a quick, 30 minute recipe to replicate the flavors of a cuban sandwich.
You will love how simple these are to make!
More Easy Family Dinner Recipes:
Cuban Sliders
Ingredients
- 24 pack Hawaiian rolls
- 1 package sliced ham lunch meat
- 8 slices swiss cheese
- dill pickles
Dijon Spread
- 2 tbsp minced onion
- ½ cup butter melted
- 2 tbsp dijon mustard
Instructions
- Preheat oven to 325°F
- Grease 9×13 baking pan and set aside.
- Cut the Hawaiian rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer the meat, cheese, and pickles. Place the top of the rolls on top.
Dijon Spread
- Whisk together the butter and the dijon mustard. Add in the minced onion (could also grate onion if you don’t want the minced onion chunks!) and stir. With a spoon pour the dijon spread over the top of the rolls.
- Cover the sliders with foil and bake for 15 minutes.
- Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.
- Cut the sliders and remove from the baking pan. Enjoy!
Video
Equipment
- 9×13 baking tray
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography done by KJandcompany.co
Recipe first published on May 20, 2014. Updated October 9, 2020 with new images and information. Original image below:
Great idea since we both love onions. Happy 4th of July!!
Happy 4th! 🙂
Hi Serene just ran across your delicious Cuban sliders. I like mustard but my husband hates it, Is there anything else I can add with the butter besides mustard?
Hi Cynthia! The mustard isn’t necessary, it’s just there for flavor, so you can definitely just leave it out and use just butter and onion to coat the top and they’ll still turn out tasty! Enjoy 🙂
The gray print is very hard to see. Change it to black, please! Puts a real strain on the eyes just to see it, let alone reading it.
Hi Larry! Thanks so much for your input, I definitely want the site to be easily viewed so I did darken the text. Hope that helps out! Thanks again 🙂
Just wanted to say thanks. Sometimes a really good meal comes together so quickly you just want to give somebody a hug!
Thanks so much Becky!! I love this!
Once they are baked is it okay to refrigerate them to eat later? I was thinking of ,making these for a potluck – but would have to make them the day before and have them sit in the work fridge until dinner the next day . . .
Hi Jess! They absolutely can be refrigerated. I enjoy eating them cold the next day. My hubs will heat his up briefly in the microwave. Either way they are still good 🙂 Happy Cooking!! xo
Thanks for this! I had to add roast pork, but to make it easy, I just marinated pork loin with a store-bought marinade and cooked in the crock pot.
Genius!! Love the easy solution to the pork! I will have to give that a try next time 😉
BTW, my family enjoyed the Cubans so much, I made an extra batch to freeze. This is a keeper. I was also thinking about doing a press on them, Panini style, maybe with a heavy pan. The bread a little sweet to taste like a real Cuban. but it’s close! Thanks again.
Doing a panini press sounds like a great idea! I’m so happy you enjoyed! We make this recipe all the time, it’s one of our absolute favorites 🙂
Loving your recipes. Pinning most . Thanks for sharing; always look forward to your emails!
Thank you so much Patty! That’s so sweet of you. I’m so glad you enjoy the recipes 🙂
This looks amazing! I’m the co-creator of Harry Pierre & PeTunia Puddlesworth for children, http://www.harrypierre.com, and I just shared this on our social medias! Thank you!
Thanks so much Debbie!
YUMMMM! made these tonight for my wife & I. there were delish!! i misread and added the dijon sauce AFTER the tent bake, so they were a little gooey. next time i might try the sauce UNDER the top bun. instead of on top also want to try these with my panini skillet with a heated top for a little crunch. thanks.
I’m so glad you enjoyed them Tom! Adding the sauce under the bun would be delicious also! Be careful not to burn the tops of the buns without that sauce on top though. And I love the idea of using a panini skillet to make them! Give them a little bit more of a Cuban flair 🙂
I know this is an older post, but I have to comment. We’ve made these 3 weeks in a row and my husband was upset when I told him I wasn’t buying the ingredients during today’s shopping trip. They’re that good.
That makes me so happy Mary-Lynn!! These are one of our absolute favorites too 🙂