Mini Baked Cuban Sandwiches

Jonathan, The Candid Appetite

These baked ham and cheese sandwiches are packed full of flavor and taste just like a hot-pressed Cuban sandwich. Serve them as an appetizer or as main-dish sliders.
15 min Prep Time
15 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Servings: 16 mini sandwiches

Servings: 16 mini sandwiches


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon minced dried onion
  • 1 tablespoon fresh lime juice
  • 2 teaspoons dried oregano
  • 15 sweet Hawaiian rolls
  • 1/4 cup yellow mustard
  • 9 slices provolone cheese, cut into triangles
  • 2 cups leftover pulled pork, or 1 12-ounce package shredded and seasoned pork
  • 16 slices black forest ham
  • 32 pickle slices


Step 1

Preheat oven to 350°F. Lightly butter a 9 by 13-inch baking dish and set aside.

Step 2

Melt butter in small saucepan over medium heat. Stir in Dijon mustard, Worcestershire sauce, dried onion, lime juice and oregano. Cook until it begins to simmer, then remove from heat and set aside.

Step 3

Split Hawaiian rolls in half and place bottom half of each into prepared baking dish.

Step 4

Spread bottom halves with yellow mustard and then top each with two pieces of cheese. Add small mound of pork to each, then top with slice of ham. Place two pickle chips on each sandwich and then place top part of the bun over pickles. Firmly press down on sandwiches to flatten.

Step 5

Stir butter sauce once more and then pour evenly over sandwiches. Bake until golden brown and toasty, about 10 to 15 minutes. Remove from oven and serve immediately.