Inspired by the classic Cuban sandwich, these sliders are stacked with layers of savory mojo pork, ham, Swiss cheese, pickles, and mustard, all pressed together on soft slider buns. They're bite-sized and bold in flavor—perfect for parties, game nights, or a festive snack.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsMakes 12 sliders
For the Sliders
12 slider buns or Hawaiian rolls
250 g cooked mojo pork, sliced or shredded (see shortcut note below)
250 g sliced deli ham
6 slices Swiss cheese, halved
½ cup dill pickle chips or slices
2 tbsp yellow mustard (or Dijon if you like a little kick)
2 tbsp unsalted butter, melted
Optional Mojo Pork Shortcut
500 g pork shoulder, slow-cooked and shredded Tossed with: 1 tbsp orange juice 1 tbsp lime juice 1 tsp minced garlic 1/2 tsp cumin 1 tbsp olive oil
Prepare the Filling
1
Warm the mojo pork in a skillet with a little olive oil, if cold.
Slice slider buns in half horizontally, keeping the bottoms and tops intact for assembly.
Assemble the Sliders
2
Preheat oven to 350°F (175°C) .
Place bottom halves of the buns on a parchment-lined baking sheet .
Spread a thin layer of mustard on each bottom bun.
Layer in order: mojo pork, ham slices, Swiss cheese, and pickles.
Add top buns and brush tops lightly with melted butter.
Bake and Press
3
Cover sliders loosely with foil and bake for 10 minutes .
Remove foil and bake for another 5 minutes , or until the cheese is melted and tops are golden.
For a classic pressed Cuban feel, you can use a second baking sheet on top and press lightly during baking.
Serve
4
Let rest for 2–3 minutes, then slice and serve warm.
Garnish with toothpicks, pickles, or a dab of extra mustard on the side if desired.
Tips and Variations
5
Add Crunch: Brush tops with butter and sprinkle with a touch of garlic powder before baking.
Make It Spicy: Use pepper jack cheese or spicy mustard.
Make Ahead: Assemble sliders, refrigerate, and bake just before serving.
Griddle It: Instead of baking, press sliders on a skillet like a panini for crispy edges.
Ingredients Makes 12 sliders
For the Sliders
12 slider buns or Hawaiian rolls
250 g cooked mojo pork, sliced or shredded (see shortcut note below)
250 g sliced deli ham
6 slices Swiss cheese, halved
½ cup dill pickle chips or slices
2 tbsp yellow mustard (or Dijon if you like a little kick)
2 tbsp unsalted butter, melted
Optional Mojo Pork Shortcut
500 g pork shoulder, slow-cooked and shredded Tossed with: 1 tbsp orange juice 1 tbsp lime juice 1 tsp minced garlic 1/2 tsp cumin 1 tbsp olive oil
Directions Prepare the Filling
1
Warm the mojo pork in a skillet with a little olive oil, if cold.
Slice slider buns in half horizontally, keeping the bottoms and tops intact for assembly.
Assemble the Sliders
2
Preheat oven to 350°F (175°C) .
Place bottom halves of the buns on a parchment-lined baking sheet .
Spread a thin layer of mustard on each bottom bun.
Layer in order: mojo pork, ham slices, Swiss cheese, and pickles.
Add top buns and brush tops lightly with melted butter.
Bake and Press
3
Cover sliders loosely with foil and bake for 10 minutes .
Remove foil and bake for another 5 minutes , or until the cheese is melted and tops are golden.
For a classic pressed Cuban feel, you can use a second baking sheet on top and press lightly during baking.
Serve
4
Let rest for 2–3 minutes, then slice and serve warm.
Garnish with toothpicks, pickles, or a dab of extra mustard on the side if desired.
Tips and Variations
5
Add Crunch: Brush tops with butter and sprinkle with a touch of garlic powder before baking.
Make It Spicy: Use pepper jack cheese or spicy mustard.
Make Ahead: Assemble sliders, refrigerate, and bake just before serving.
Griddle It: Instead of baking, press sliders on a skillet like a panini for crispy edges.
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