Cuban Sliders Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
These Cuban sliders are packed with ham, cheese and pickles and baked with a buttery, Dijon mustard topping.

Updated: Mar. 28, 2024

I’m always on the lookout for party appetizer recipes that are easy to eat and convenient to serve. Bonus points if they only take 30 minutes to make! These Cuban sliders tick all the boxes, and they’re delicious to boot. The Hawaiian rolls are soft and sweet, and the filling features sliced ham, melty cheese and tangy pickles. It’s all finished off with a rich, buttery topping. This handheld ham-and-cheese snack captures the essence of Cuban pulled pork sandwiches.

Slider recipes are always a crowd-pleaser for parties, but there’s no reason you couldn’t make this Cuban sliders recipe as a quick weeknight dinner. They’re easy to assemble, and they bake in a single dish, so cleanup is a breeze. If you end up with leftovers, recipe developer Serene Herrera of House of Yumm says not to worry. Extra sliders keep well in the fridge and reheat well, so they’ll be gobbled up in no time.

Ingredients for Cuban Sliders

  • Hawaiian sweet rolls: These rolls are tender and pillowy, and they add the perfect level of sweetness to these Cuban sliders. If you’re feeling ambitious, make homemade Hawaiian dinner rolls (they’re worth the effort!).
  • Ham: Thinly sliced deli ham works best for this recipe, but you can use leftover ham. Just be aware that glazed ham like honey baked ham will add sweetness to the dish.
  • Swiss cheese: Swiss cheese is the traditional choice for Cuban sandwiches. This mild cheese works well in warm sandwiches because it melts like a dream.
  • Dill pickles: Pickles add a tangy flavor and crunchy texture. Grab your favorite store-bought pickles, or use homemade dill pickles.
  • Buttery topping: A mixture of melted butter, finely chopped onion and Dijon mustard is poured over the sliders before baking. This topping browns the rolls and gives them a gorgeous sheen while infusing every bite with rich flavor.

Directions

Step 1: Slice the rolls

Cutting sweet rolls horizontally with a knifeTMB Studio

Preheat oven to 350°F. Without separating the individual rolls, cut each package of rolls in half horizontally.

Editor’s Tip: Cutting the rolls without separating them saves time and it makes it easy to layer the sliders in the pan.

Step 2: Assemble the Cuban sliders

Layering the pan with ham and cheeseTMB Studio

Arrange the bottom halves of the rolls in a greased 13×9-inch baking pan. Layer with the ham, cheese and pickles.

Ham, cheese pickles and rolls in a large baking panTMB Studio

Replace the top halves of the rolls.

Step 3: Prepare the buttery topping

In a microwave, melt the butter. Stir in the onion and mustard. Drizzle the buttery topping over the assembled rolls.

Drizzling the butter over the rolls in a baking dishTMB Studio

Step 4: Bake the Cuban sliders

Cuban Sliders with onion rings served in a small plateTMB Studio

Bake, covered, for 10 minutes. Uncover, and continue baking until golden brown and heated through, 5 to 10 minutes longer.

Editor’s Tip: These Cuban sliders might look like they’re tightly packed, but they’re easy to serve. Simply slide a knife between the rolls to separate the individual sliders, then lift the rolls out using a spatula.

Recipe Variations

  • Add pulled pork: Include a layer of pulled pork to turn these into Cuban pulled pork sliders. (Don’t have a favorite pulled pork recipe yet? Try slow-cooker pulled pork or smoked pork butt.)
  • Use another cheese: Swiss is classic, but any melting cheese, like Gruyere or provolone, works here.
  • Season the buttery topping: Swap in dried minced onion for the raw onion, or add other spices like poppyseeds or everything bagel seasoning.

Can you make Cuban sliders ahead of time?

To make Cuban sliders ahead of time, assemble the sliders in the baking pan. Cover the pan, and store the unbaked rolls in the refrigerator overnight. The next day, remove the pan from the refrigerator while the oven preheats. Bake as directed.

How to Store Cuban Sliders

Store leftover Cuban sliders in an airtight container in the refrigerator for up to four days. You can reheat the leftovers in the microwave, but the oven is the best way to reheat Cuban sliders. The rolls will soften as they sit in the fridge, and the oven crisps up the outsides to prevent a soggy slider.

Cuban Sliders Tips

What goes well with Cuban sliders?

Air-fryer potato chips, sweet potato fries and homemade french fries pair exceptionally well with Cuban sliders. You can also serve Cuban sliders with filling side dishes like Cubano macaroni salad or Cuban black beans and rice.

What can you use instead of Hawaiian sweet rolls?

Hawaiian sweet rolls are our go-to choice, but any slider-style bun works in this recipe. Egg or potato rolls are best, as they have a softer texture and richer flavor than dinner rolls.

Watch how to Make Cuban Sliders

Cuban Sliders

Prep Time 30 min
Yield 2 dozen

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

Directions

  1. Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls.
  2. In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.

Nutrition Facts

1 slider: 191 calories, 10g fat (5g saturated fat), 42mg cholesterol, 532mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 10g protein.

These wonderful little rolls are baked until 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
Recipe Creator