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5.0 from 33 votes

Baked Cuban Pork Party Sliders

Baked Cuban Pork Party Sliders have pork shoulder, sliced ham, Swiss cheese, pickles, brown mustard & a butter whole grain mustard topping. They're a perfect game-day treat and put the standard ham and cheese versions to shame!

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 16
Calories: 260 kcal
Course: Lunch

Ingredients

  • 16 Hawaiian bread rolls (This is 1 1/3 package)
  • 1/4 cup mayonnaise
  • 9 lices Swiss cheese
  • 6 ounces roast pork
  • 9 lices ham
  • 16 dill pickles
  • 2 tablespoons brown mustard
  • 1/4 cup melted butter
  • 2 teaspoons Dijon mustard
  • 2 teaspoons whole grain mustard

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Cut the rolls through the middle to make them into buns (but cut through it in one sheet without pulling them apart).
  3. Spread the mayonnaise on the bottom layer of the bread and put the bread into an 8x8 metal square pan.
  4. Layer the Swiss cheese, roast pork, ham and pickles.
  5. Spread the brown mustard on the cut side of the top half of the buns.
  6. Put the bread on top to close the sandwiches.
  7. Mix the melted butter, whole grain mustard and dijon mustard in a small bowl and spoon over the surface evenly.
  8. Bake covered for 10 minutes, take foil off and cook an additional two minutes.
  9. Cut into 16 small sandwiches.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 17g (6%) Protein 13g (26%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 49mg (16%) Sodium 936mg (39%) Potassium 156mg (4%) Sugar 5g (10%) Vitamin A 340IU (7%) Vitamin C 0.5mg (1%) Calcium 154mg (15%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 17g 6%
Protein 13g 26%
Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 49mg 16%
Sodium 936mg 39%
Potassium 156mg 3%
Sugar 5g 10%
Vitamin A 340IU 7%
Vitamin C 0.5mg 1%
Calcium 154mg 15%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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