Cuban medianoche sandwiches turned Cuban sliders! Sweet ham, swiss cheese, slow cooker Cuban-style pulled pork, dill pickles & mustard on toasted, buttered, sweet dinner rolls. Perfect for entertaining at home!
You guyssssss…THESE ARE SO DELICIOUS! I made these Cuban Sliders for my birthday two weeks ago and my friends were raving so hard about them. They really were amazing!
When you live in Miami, you eat Cuban food ALL THE TIME. Literally, we have it weekly. Something so common for us that were born and raised here or from a Cuban family…but…maybe not so much for the rest of the world. That’s why I’m here to introduce you to Cuban-inspired versions of the real thing!
In this case, the medianoche (translation: midnight sandwich). A Cuban medianoche is a sandwich that got its name because it was consumed after a night of dancing (technically midnight) and consists of sweet bread, sweet ham, swiss cheese, sliced pork, dill pickles and mustard. The sandwich is then pressed and the cheese gets all warm, melty and gooey. So good.
Inspired by the medianoche, these Cuban Sliders are made with Cuban-style pulled pork which you should make the night before or 8 hours before you will be serving your guests.
My recommendation is to make it the night before. That way the next day you can focus solely on building these bad boys!
Once you have the pulled pork, the rest is as easy as 1-2-3. Because I have picky friends, I usually leave out condiments, in this case the mustard, and have them add it on themselves. You can either add the mustard on the dinner rolls before baking or serve it on the side. Either way, I GUARANTEE these will be a win on your next gathering.
Scroll down for the super easy recipe! Try not to drool all over yourself, ok? ;)
I hope you make this and LOVE it!
Cuban Sliders {Mini Medianoche Sandwiches}
Print Recipe Pin RecipeIngredients
- Slow Cooker Cuban-Style Pulled Pork, (recipe link in notes)
- 1 package sweet dinner rolls, cut in half lengthwise
- 1 package thin sliced honey ham
- 1 package sliced swiss cheese
- dill pickles, sliced
- mustard / Dijon mustard
- 1/4 cup salted butter, melted
Instructions
- Make the Slow Cooker Cuban-Style Pulled Pork the night before or 8 hours before making the sliders. Recipe link in notes.
Making the Cuban Sliders
- Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.
- Place bottom half of sweet dinner rolls on baking sheet. Top with ham, swiss cheese, pulled pork, and dill pickles. (You can either add the mustard to the top half of the sweet dinner rolls now or serve it on the side. Up to you.)
- Add the top half of dinner rolls and brush with melted butter. Place into oven and bake until the cheese has melted, about 10-12 minutes.
- Cut and serve immediately. Enjoy!
Thank you for being here! <3
This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)
Alison @ The Sunday Glutton says
January 11, 2017 at 12:10 amThese look awesome! I love Cuban sandwiches and these look like the perfect t way to capture all those flavors. Definitely great for a party, or the night after a party, given its history :)
Jamie Silva says
January 11, 2017 at 1:33 amYes! Thank you, Alison!
Marie @ Yay! For Food says
January 13, 2017 at 1:54 pmThese look amazing! I love pulled pork and pickles, but I’ve never put them together and I am questioning myself why! Thanks for sharing and pinning this for later!
Jamie Silva says
January 13, 2017 at 2:09 pmHa! Thank you Marie! :)
Melissa says
May 15, 2018 at 3:03 amHow do you make the Cuban pork
Jamie Silva says
May 15, 2018 at 8:52 amHi Melissa, you make it in the slow cooker. The link is in the recipe notes. :)
[email protected] says
November 7, 2018 at 10:13 amI made these Cuban Sliders using the Cuban-Style Pulled Pork and they were delicious. LOVED the Cuban Seasoning and the Sour-Mix marinade. I prepared the pork in the crock pot the day before and refrigerated overnight. The next day I skimmed off the congealed fat and reheated the pork in the Dutch Oven and drained. Once cooled slightly, I pulled it and then assembled the sliders. I think the pork would also be delicious made into sandwiches in a French-Dip style using the strained juices from the cooking process.