Sheet Pan Cuban Sandwiches (Cubanos)
Published Oct 06, 2020•Updated Mar 24, 2023
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Sheet Pan Cuban Sandwiches are filled with melty Swiss cheese, deli meat, tart pickles, and mustard. This recipe is great for serving a crowd and is extra special thanks to a buttery poppyseed topping.
A couple of years ago, I discovered Cubano sandwiches and fell completely in love with the tart flavor of pickles and mustard, savory meat, and melty Swiss cheese. If those flavors speak to you, these fun, warm pull-apart sliders are for you!
How to Make Them
- Prep the rolls. Set the slider rolls out on a cutting board. If you’re using rolls that are connected, like Hawaiian rolls, don’t pull them apart. Keep them all together and slice the entire thing lengthwise, removing the top half.
- Set out fillings. Set out a mixture of mustard and mayonnaise, pickles, deli meat, and cheese.
- Assemble. Brush the inside of the rolls with the mustard-mayo mixture and fill with deli meat, cheese, and pickles. Slice through the rolls and filling to separate them so you can easily pull them apart after baking.
- Bake. Transfer the rolls to a rimmed baking sheet and cover tightly with foil. Bake at 350°F for 18 to 20 minutes.
- Make topping. While the rolls bake, mix together melted butter, poppy seeds, honey, and garlic powder.
- Brush and finish. Brush the buttery topping over the rolls and continue baking uncovered until the rolls are golden brown and crisp, 5 to 8 minutes more.
The idea for baked pull-apart sliders came from well…basically all over the internet. I’m sure I was drawn into these light fluffy rolls with a buttery poppyseed topping on Pinterest, and probably found myself here, here, or here. Since then I’ve played around with these sandwiches, made them for family gatherings, and even came up with a version that we featured over at Cook Smarts that includes Mojo Pork like the version from the movie The Chef and also featured by Jon Favreau and Chef Roy Choi on The Chef Show.
But the Cuban sandwich recipe you see here is SIMPLE. There’s no need for a fancy sandwich press or panini press.
Ingredients for Cubano Sliders
- Small Sandwich Rolls / Slider Rolls – Any type will work, but King’s Hawaiian Rolls are great here and have a slightly sweet flavor that balances the tanginess of the mustard and pickles.
- Swiss Cheese – Use thin slices of Swiss cheese because you’ll add a double layer to the sandwiches (one on top of the meat and one on the bottom) and want them to get really melty in the oven. Kraft makes a “Slim Cut” Swiss that is great here or the deli can slice it thin for you.
- Dill Pickles – Tart dill pickle slices are a key ingredient in the flavor of a Cubano sandwich. Since these sliders are fairly small and packed with fillings, look for a thinner sliced dill pickle if possible.
- Deli Meat – You can use a combination of salami, ham, and turkey or pick one or two of these. Ask for them to slice the deli meat fairly thin.
- Mayonnaise and Mustard – Brush the sandwiches with a classic topping of mayonnaise and mustard. Mustard is a matter of preference here, so use the variety that is your go-to for most sandwiches. I like the tangy flavor of Dijon mustard, but yellow mustard is also great.
- Topping – Brushed over the top of these sandwiches is a sweet, savory, buttery mixture made with melted butter, poppy seeds, honey, and garlic powder. Don’t skip it – the topping really makes the sandwiches!
Want to go a little more classic with these Cuban sandwiches? Try making a batch of slow cooker Mojo Pork which mimics the classic roast pork used in these sandwiches. Just substitute 1 cup of orange juice for the broth in my slow cooker pork recipe. (If you use fresh-squeezed orange juice, be sure to add the orange zest to the slow cooker too!) Just shred the pork and skip the step to sear it in a cast iron skillet.
Make it Ahead
If you’re planning ahead, you can assemble the sandwiches and place them on a sheet pan. Refrigerate for up to 8 hours before letting them come back to room temperature and then baking according to recipe instructions.
More Easy Dinners for a Crowd
- Chicken Philly Cheesesteaks
- Slow Cooker Classic Beef Chili
- Sheet Pan Roasted Sausage and Vegetables
- Slow Cooker White Chicken Chili
- Slow Cooker Chicken Carnitas
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Sheet Pan Cuban Sandwiches (Cubanos) Recipe
- Half Sheet Pan
- Mixing Bowls
- Sharp Knife
- Cutting Board
- aluminum foil
- 2 Tablespoons Mustard (any type will work – use yellow mustard or Dijon)
- 3 Tablespoons Mayonnaise
- 12 small Sandwich Rolls / Slider Rolls (see note)
- 8 ounces thinly sliced Swiss Cheese (look for “slim cut” Swiss or ask the deli to thinly slice it)
- 1 cup thinly sliced Dill Pickles
- 3/4 pound thinly sliced Deli Meat (use a combination of salami, ham, and turkey or just pick your favorite)
- 3 Tablespoons Butter, melted
- 2 teaspoons Poppy Seeds
- 1/2 teaspoons Honey
- 1/4 teaspoons Garlic Powder
- Preheat oven to 350°F / 177°C. Lightly grease a small sheet pan.
- In a small bowl, whisk together mustard and mayonnaise. Set aside.
- Set rolls on a cutting board. (Note: If you're using sliders that are baked close together so that they are connected, do not break them apart. They're easier to fill while still connected.) With your knife parallel to the counter top, slice the rolls open and remove the top half.
- Spread the mustard-mayo mixture over the bottom and top halves of the rolls.
- Layer the rolls with half of the cheese, then all of the pickle slices, then all of the meat, and finish with remaining half of the cheese. Add top half of rolls.
- Use a bread knife to slice through the rolls and fillings so that each roll can be easily pulled away from the others.
- Line the rolls up on prepared sheet pan so that they are just touching.
- Cover pan tightly with aluminum foil and bake covered, until the cheese is melted and the rolls are heated all the way through, 18 to 22 minutes (depending on the size and thickness of the rolls).
- While rolls bake, whisk together melted butter, poppy seeds, honey, and garlic powder.
- Take the pan out of the oven and remove foil. Brush the melted butter mixture over the top of all of the rolls, letting any extra drip down between the rolls and over the sides.
- Continue baking, uncovered, until the tops of the rolls are golden brown and crisp, 5 to 8 minutes more.
- Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.