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Delicious Cuban Sliders, Mini Cuban Sandwiches

One of My Best Leftover Pork Roast Recipes

Cuban slid­ers are scrump­tious mini Cuban sand­wich­es. They hit every salty, sweet, savory and sour fla­vor note with superb per­fec­tion! And, they’re easy to make.

cuban sliders on a blue plate in front of a stack of plates and a set of salt and pepper shakers
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Think thin slices of spicy, cit­rus and cin­na­mon spiked pork roast, stacked with ham, Swiss cheese, mus­tard and dill pick­le on a sweet Hawai­ian roll. Home­made herb and gar­lic but­ter adds anoth­er lay­er of savory fla­vors. Your taste buds will be fir­ing on all cylin­ders when you taste these delec­table mini Cuban sandwiches.

My Cuban Slid­ers recipe devel­oped as a use for left­over roast pork; specif­i­cal­ly, my Slow Cook­er Pork Car­ni­tas. You could make them from any pork roast left­overs, but the brais­ing liq­uid for my car­ni­tas pork roast is so fla­vor­ful that it makes these deli­cious Cuban sand­wich­es sing! I can’t wait for you to taste them!

What Is a Slider?

cuban sliders on an ivory plate with broccoli coleslaw and sliced tomatoes

There are lots of the­o­ries about where the term slid­ers orig­i­nat­ed. Back in the 1940s, it def­i­nite­ly referred only to small ham­burg­ers or cheeseburgers.

Today, slid­ers are more loose­ly defined. The defin­ing char­ac­ter­is­tic, in mod­ern think­ing, seems to be size rather than ingre­di­ents. In most cas­es, slid­ers are small ver­sions of a com­mon full-size sand­wich, like these Cuban sliders.

It’s not unusu­al to find slid­ers stuffed with all vari­eties of meats, now. Some are served hot, while oth­ers are cold. You can even find veg­gie slid­ers, today. 

Slid­ers have become pop­u­lar for par­ties, as pub food and even just for quick and easy lunch and din­ner options.

Why You’ll Love Cuban Sliders

cuban sliders on a blue plate in front of a stack of plates and a set of salt and pepper shakers

What we love most about Cuban sliders:

  1. Can be served hot or cold. I love the gooey, melty cheese when they’re hot, but they’re equal­ly deli­cious and pack well for pic­nics and lunch­box­es, when cold.
  2. Both kids and adults love them!
  3. They still include all the bold fla­vor of a full-size Cuban sandwich.
  4. They’re easy to make. A full pan of Cuban slid­ers can be assem­bled in just minutes.
  5. They only need to be baked about 20 min­utes, (or not at all) so din­ner can be on the table quickly.
  6. They have bold fla­vor with­out adding tons of extra ingre­di­ents, if you use Pork Car­ni­tas left­overs.
  7. The small size makes it easy to por­tion for both kid and adult appetites. 
  8. It’s a cre­ative way to use left­over pork roast with­out feel­ing like you are eat­ing the same meal, again.

Recipe Ingredients

  • Left­over Pork Car­ni­tas Roast (or oth­er pork roast) Keep in mind that the car­ni­tas roast is high­ly sea­soned and bold­ly fla­vor­ful. How your roast is cooked WILL affect the final fla­vor of your sand­wich. I high­ly rec­om­mend try­ing the Slow Cook­er Pork Car­ni­tas for this recipe.
  • Thin­ly Sliced Ham You only need a small amount. The pork roast is the star of Cuban Slid­ers and the ham should not over­pow­er it. Use left­over ham or deli ham.
  • Baby Swiss Cheese Baby Swiss has a milder fla­vor and small­er holes than reg­u­lar Swiss cheese. I just pre­fer the fla­vor and it’s avail­able, here. If you can’t find it, reg­u­lar Swiss works just as well.
  • Sweet Hawai­ian Rolls I used Sweet Hawai­ian Slid­er Buns. I pre­fer the slid­er rolls because they are more like mini ham­burg­er buns. If the slid­er buns are not avail­able in your area, use sweet Hawai­ian din­ner rolls, instead. They don’t need to be the name brand, but sweet Hawai­ian part most close­ly mim­ics clas­sic Cuban bread.
  • Dill Pick­le Chips
  • Yel­low or Dijon Mustard
  • Gar­lic But­ter When I make Cuban Slid­ers, I use a home­made gar­lic herb but­ter that is absolute­ly scrump­tious. The recipe is in the notes on the recipe card.

What is On a Cuban Sandwich?

cuban sliders stacked on a plate with parsley and tomato garnish

A clas­sic Cuban sand­wich is made with pulled pork, sliced ham, Swiss cheese and dill pick­le. These are all stacked inside a spe­cial light­ly sweet Cuban bread that has been spread with a home­made gar­lic but­ter mix­ture and yel­low or Dijon mustard.

The sand­wich is then pressed as it is grilled cre­at­ing a crisp, toast­ed exte­ri­or. This can be done in a pani­ni press, but can also be done by grilling the Cuban sand­wich in a hot cast iron skil­let while using anoth­er hot skil­let to press down on the top of the sandwich.

That’s the tra­di­tion­al way to make a Cuban Sand­wich. Our method is dif­fer­ent, but you’re def­i­nite­ly not going to miss a thing when you taste these deli­cious lit­tle Cuban sliders!

FAQs About Leftover Roast Pork

How long will cooked pork last in the fridge?

Keep cooked pork roast in an air-tight con­tain­er in the refrig­er­a­tor for up to 4 days.

If it will be longer than that before you can use it, your left­over roast pork should be frozen. Cooked pork roast can be kept in the freez­er for 3–6 months. It will still be safe to use, after that time, but the qual­i­ty and fla­vor may decrease.

Maple Mustard Pork Loin on a Cutting Board
This Maple Mus­tard Pork Loin roast would be anoth­er good option for Cuban Slid­ers. It’s also an easy slow cook­er recipe. I’d prob­a­bly mix a lit­tle South­west­ern Sea­son­ing into my gar­lic but­ter to get a mild­ly spicy kick into the mini Cuban sand­wich­es, though. 
How Do I Fix a Dry Pork Roast?

Over­cook­ing pork can lead to dry­ness. It can hap­pen to expe­ri­enced and novice cooks, so don’t feel bad. While it won’t be as juicy as per­fect­ly cooked pork, you can still sal­vage an over­cooked roast.

Let the meat rest and cool a bit. Then slice it very thin­ly AGAINST the grain.

Bring 2 cups of broth or brais­ing liq­uid to a boil in a pan or skil­let.

Add the pork slices and reduce the heat to a sim­mer.

Cov­er the pan and allow the pork to cook for a few min­utes until it is moist­ened. You can serve at this point, but allow­ing the meat to cool a bit lets the pork firm up and hold more mois­ture.

Alter­na­tive­ly, you can shred the pork. Toss the pulled pork in warm broth or brais­ing liq­uid to add mois­ture before serv­ing. Pulled pork will absorb the liq­uid more easily.

    Place the dill pickle chips on a paper towel to drain.  Blot them with another paper towel to remove any excess moisture.     Make garlic herb butter.  (recipe in notes)     Cut the cheese slices into quarters.     Cut the ham into roughly 2 1/2" squares.  (Use about 1/2 ounce per slider)     Cut the pork roast into roughly 2 1/2 squares.  (Use a little less than 2 ounces per slider.)     Use the garlic butter to butter the top and bottom bun for each slider.     Spread 1/4 teaspoon of mustard on the top and bottom bun of each slider     Arrange the bottom buns in a 9x9 pan. (3 rows of 3)     Place one 1/4 Swiss cheese slice on each of the bottom buns.     After cheese, pickles are next.  One chip per slider.     Add one ham slice on each slider.  (The pork roast is the star in this sandwich.  Don't overdo the ham.)     Add another quarter Swiss cheese slice to each slider.     Now arrange just under 2 ounces of the pork roast slices you prepared, to each slider.     Top the pork roast with the final 1/4 Swiss cheese slice.     Place the buttered top buns with mustard onto each slider.     Serve the sliders hot or cold.     To heat the sliders, cover the pan with aluminum foil and bake at 350° for 20 to 25 minutes, until the cheese is melted.

How to Make the Cuban Slider Recipe

(Step-by-step video in recipe card.)

  1. Place the dill pick­le chips on a paper tow­el to drain.  Blot them with anoth­er paper tow­el to remove any excess moisture.
  2. Make gar­lic herb but­ter.  (recipe in notes on recipe card)
  3. Cut the cheese slices into quarters.
  4. Cut the ham into rough­ly 2 1/2″ squares.  (Use about 1/2 ounce per slider)
  5. Cut the pork roast into rough­ly 2 1/2 squares.  (Use a lit­tle less than 2 ounces per slider.)
  6. Use the gar­lic but­ter to but­ter the top and bot­tom bun for each slider.
  7. Spread 1/4 tea­spoon of mus­tard on the top and bot­tom bun of each slider
  8. Arrange the bot­tom buns in a 9x9 pan. (3 rows of 3)
  9. Place one 1/4 Swiss cheese slice on each of the bot­tom buns.
  10. After cheese, pick­les are next.  One chip per slider.
  11. Add one ham slice on each slid­er.  (The pork roast is the star in this sand­wich.  Don’t over­do the ham.)
  12. After ham, Swiss cheese slice, again.
  13. Now arrange just under 2 ounces of the pork roast slices you pre­pared, to each slider.
  14. Top the pork roast with the final 1/4 Swiss cheese slice.
  15. Place the but­tered top buns with mus­tard onto each slider.
  16. Serve the slid­ers hot or cold.
  17. To heat the slid­ers, cov­er the pan with alu­minum foil and bake at 350° for 20 to 25 min­utes, until the cheese is melted.

What to Serve with Cuban Sliders

The Recipe

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cuban sliders on a blue plate in front of a stack of plates and a set of salt and pepper shakers

Cuban Sliders


  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 9 slid­ers 1x

Description

Cuban slid­ers are scrump­tious mini Cuban sand­wich­es. They hit every salty, sweet, savory and sour fla­vor note with superb per­fec­tion! And, they’re easy to make. 
Think thin slices of spicy, cit­rus and cin­na­mon spiked pork roast, stacked with ham, Swiss cheese, mus­tard and dill pick­le on a sweet Hawai­ian roll. Home­made herb and gar­lic but­ter adds anoth­er lay­er of savory fla­vors. Your taste buds will be fir­ing on all cylin­ders when you taste these delec­table mini Cuban sandwiches.

 


Ingredients

Scale
  • 1 pound Left­over Pork Car­ni­tas Roast (or oth­er pork roast)
  • 1/4 pound Thin­ly Sliced Ham
  • 7 slices Baby Swiss Cheese
  • 9 Sweet Hawai­ian Rolls I used Sweet Hawai­ian Slid­er Buns. 
  • 9 Dill Pick­le Chips
  • 3 Table­spoons Gar­lic Butter
  • 2 Table­spoons Yel­low or Dijon Mustard

Instructions

  1. Place the dill pick­le chips on a paper tow­el to drain.  Blot them with anoth­er paper tow­el to remove any excess moisture.
  2. Make gar­lic herb but­ter.  (recipe in notes)
  3. Cut the cheese slices into quarters.
  4. Cut the ham into rough­ly 2 1/2″ squares.  (Use about 1/2 ounce per slider)
  5. Cut the pork roast into rough­ly 2 1/2 squares.  (Use a lit­tle less than 2 ounces per slider.)
  6. Use the gar­lic but­ter to but­ter the top and bot­tom bun for each slider.
  7. Spread 1/4 tea­spoon of mus­tard on the top and bot­tom bun of each slider
  8. Arrange the bot­tom buns in a 9x9 pan. (3 rows of 3)
  9. Place one 1/4 Swiss cheese slice on each of the bot­tom buns.
  10. After cheese, pick­les are next.  One chip per slider.
  11. Add one ham slice on each slid­er.  (The pork roast is the star in this sand­wich.  Don’t over­do the ham.)
  12. After ham, Swiss cheese slice again.
  13. Now arrange just under 2 ounces of the pork roast slices you pre­pared, onto each slider.
  14. Top the pork roast with the final 1/4 Swiss cheese slice.
  15. Place the but­tered top buns with mus­tard onto each slider.
  16. Serve the Cuban slid­ers hot or cold.
  17. To heat the slid­ers, cov­er the pan with alu­minum foil and bake at 350° for 20 to 25 min­utes, until the cheese is melted.

Notes

Gar­lic Herb But­ter Recipe

Mix all ingre­di­ents until ful­ly incor­po­rat­ed.  Use for gar­lic rolls, slid­ers, sand­wich­es or any place gar­lic but­ter is called for in a recipe.

NOTE 1:  If you don’t use the Car­ni­tas Pork Roast rec­om­mend­ed in the recipe, be sure to choose one with bold fla­vor.  Maple Mus­tard Pork Loin is anoth­er good option, but I would add at least 1/2 tea­spoon of South­west­ern Sea­son­ing to the gar­lic but­ter if you make Cuban Sand­wich­es with it.

NOTE 2:  If you don’t have ham on hand when you have pork roast, you can eas­i­ly leave it off the slid­ers with­out dra­mat­i­cal­ly impact­ing the taste.  Tra­di­tion­al Cuban sand­wich­es include it, but we often use just the pork roast.

Note 3: Blot­ting the pick­les is impor­tant if you’re serv­ing the slid­ers hot.  It will keep the slid­ers from becom­ing sog­gy on the bot­tom.  Both the top and the bot­tom of the slid­ers should crisp up, slight­ly, while baking.

Note 4:  Try some vari­a­tions if you are out of an ingre­di­ent or don’t real­ly care for it.  If the ham, Swiss cheese com­bo does­n’t work for you, I hear they use sala­mi, instead, in some parts of South Flori­da.  You could also try sub­bing in Pro­volone or Gou­da.  Just remem­ber that the pork roast is the star, so addi­tion­al ingre­di­ents should­n’t cov­er the fan­tas­tic flavor.

  • Prep Time: 10 min­utes
  • Cook Time: 20 min­utes
  • Cat­e­go­ry: Main Dish, Appe­tiz­er, Pork, Sandwiches
  • Method: Cold or Baked
  • Cui­sine: Cuban Amer­i­can

9 thoughts on “Delicious Cuban Sliders, Mini Cuban Sandwiches”

  1. Cubanos are my absolute favourite sand­wich and your slid­er ver­sion is just as tasty. Thanks for the great recipe.

    Reply

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