Hawaiian Sweet Roll Cubano Sliders Recipe

cubano sliders

Marisel Salazar / Spruce Eats

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 24 servings
Yield: 24 Cubano sliders
Nutrition Facts (per serving)
157 Calories
9g Fat
8g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 157
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 35mg 12%
Sodium 703mg 31%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 11g
Vitamin C 0mg 1%
Calcium 128mg 10%
Iron 1mg 5%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As a Cuban who also lived in Hawaii, these Hawaiian Sweet Roll Cubano Sliders perfectly capture my upbringing between soft buns.

Hawaiian rolls are like a sweeter, fluffy Martin's potato roll that combine beautifully with the sharp flavors of meat and condiments. Instead of traditional Pan Cubano, these sliders use Hawaiian sweet rolls—which makes it easier to feed a crowd or for a smaller, individual portion. Pan cubano is similar to a French or Italian baguette, but uses lard and a bit of sugar. 

The Cubano is said to have originated in Tampa, FL by Cuban laborer immigrants. Some variations of the Cubano have salami or roast pork. Layer these onto your Cubano before baking if you want an extra-meaty slider. Enjoy with a side of yuca fries or tostones.


  • 2 (12-count) packs Hawaiian sweet rolls

  • 1 to 2 pounds sliced deli ham

  • 9 slices Swiss cheese

  • 24 dill or butter bread pickle slices

  • 1/2 cup unsalted butter, melted

  • 2 tablespoons finely chopped onion (or 1 teaspoon onion powder)

  • 2 tablespoons Dijon mustard

Steps to Make It

  1. Gather the ingredients.

    cubano slider ingredients

    Marisel Salazar / Spruce Eats

  2. Preheat the oven to 350 F. Without separating them, slice all the rolls in half, crosswise.

  3. Arrange the bottom halves in a 13-x 9-inch baking pan.

  4. Layer the ham, cheese, and pickles over the bottom halves, then replace the top halves of the rolls.

  5. In a small bowl, stir together the butter, chopped onion or onion powder, and mustard.

  6. Evenly pour the onion-butter mixture over the tops of the rolls and spread to coat the rolls with a pastry brush until evenly coated.

  7. Cover the rolls with aluminum foil and bake until golden and the cheese is melted, about 10 minutes. Serve warm.

Recipe Tips

  • If you can’t find Hawaiian sweet rolls, potato rolls or Parker House rolls work.
  • The Cubanos keep for 3 days wrapped in foil and refrigerated.

Make Ahead

  • Day before serving: Assemble Cubanos, omitting the mustard butter sauce. Wrap in foil and refrigerate. When ready to cook, prepare the sauce, pour over rolls, and bake.
  • Or, same day: Prepare fully, including mustard butter sauce, wrapped in foil and refrigerate 30 minutes to 1 hour before baking.

Freeze and Save for Later

  • Allow the Cubano sliders to cool completely, then wrap in plastic wrap followed by aluminum foil.
  • Freeze and enjoy within 3 months.
  • To reheat, remove from fridge; remove foil and plastic wrap and thaw at room temp. Bake for 350 for 5 minutes or cheese melts.

Recipe Variations

  • Add salami or roasted pork or BOTH for an even meatier Cubano slider.
  • Add an extra layer of cheese if you prefer cheesier sandwiches.
  • Make the rolls double-decker! After layering the ham, cheese, and pickles, add another bottom layer of sweet Hawaiian rolls, then repeat with another layer of ham, cheese, and pickles. Replace the top half of sweet Hawaiian rolls and bake as directed.

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