Cuban Sliders
Bake until these wonderful little Cuban sliders are lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Ingredients
- 2 packages (12 ounces each) Hawaiian sweet rolls
- 1-1/4 pounds thinly sliced deli ham
- 9 slices Swiss cheese (about 6 ounces)
- 24 dill pickle slices
- TOPPING:
- 1/2 cup butter, cubed
- 2 tablespoons finely chopped onion
- 2 tablespoons Dijon mustard
Reviews
I couldn't find hawaiian rolls so just used dinner rolls. oh my gosh these were so delicious. I will make again and again even though I'm not a fan of them cold!!!!!! Definitely on the menu for a party!!!
These are so addictive! I was skeptical about the pickle, but I tried it and am so glad I did! The only thing I've changed is making it with dried onion, instead of fresh. Keeper, keeper, keeper!
Florida here. These should have been called Sort-of-Cubans. Real Cubanos have sliced mojo/roasted pork in addition to the ham. The mustard is spread on the inner top layer of the bun, and the sandwich is hot-pressed so that the top gets nice and crusty. There are NO onions in a Cuban. You have a nice hot ham-and-cheese sandwich, but it's not a Cuban.
These are DELICIOUS! I add cooked, shredded pork (not bbq) and RARELY do I have leftovers.
Easy and yummy!!! Note to miamari- the pickle slices and the topping distinguish these from being just "ham sandwiches". Thank you, Serene for a super recipe!
These are so GOOD! Made them for friends night everyone raved about how good they were. Instead of using pickle slices I used dill relish that I wanted to use up( easy to spread). Family now loves these now too!
These sandwiches are great. I have served them frequently and they are always gone. I have added a little horseradish sauce spread on the inside of the buns.
These Cuban sliders are SO good!!! Perfect food for a game or party.
Really yummy and easy. Made exactly like recipe, but without the pickles.
I was skeptical, but these were great! I didn’t have Dijon mustard and had to substitute with some stone ground instead. We aren’t fond of Swiss, so we used Havarti. My family made sure I saved this recipe, and I plan to make these often. Thanks for a terrific recipe!