Pickle Garlic Cuban Sliders (Print-Friendly Version)
Tangy ham, Swiss, and pickles layered on soft rolls with buttery garlic topping, baked until golden and melty.
# What You’ll Need to Make This:
→ Sliders
01 -
12 slider rolls, such as Hawaiian or brioche, kept connected
02 -
680 g thinly sliced ham
03 -
450 g Swiss cheese, sliced
04 -
120 ml dill pickle slices, or more to taste
05 -
45 ml mayonnaise
06 -
45 ml Dijon mustard
→ Garlic Pickle Butter
07 -
115 g unsalted butter, melted
08 -
2 garlic cloves, minced
09 -
15 ml pickle juice
10 -
5 ml poppy seeds (optional)
11 -
2.5 ml pickle seasoning
12 -
15 ml fresh parsley, chopped
# How to Prepare:
01 -
Preheat the oven to 190°C.
02 -
In a small saucepan over low heat, melt unsalted butter. Stir in minced garlic, pickle seasoning, and pickle juice. Set aside.
03 -
Lightly grease a 23 x 33 cm baking dish with a thin layer of the prepared garlic pickle butter. Optionally line with parchment paper for easier cleanup.
04 -
Without separating the rolls, slice horizontally to form a top and bottom layer. Arrange the bottom layer in the prepared dish.
05 -
In a small bowl, combine mayonnaise and Dijon mustard. Evenly spread the mixture onto the inside of the top half of the rolls.
06 -
On the bottom layer of rolls, evenly distribute sliced ham, Swiss cheese, and dill pickle slices. Place the top portion of the rolls over the fillings.
07 -
Brush the remaining garlic pickle butter generously over the tops of the rolls. Sprinkle with poppy seeds, if using.
08 -
Cover the baking dish with aluminium foil and bake for 10 minutes. Remove foil and continue baking 5-7 minutes, until tops are golden and cheese is melted.
09 -
Remove from the oven, sprinkle freshly chopped parsley over the tops, and allow to cool slightly before slicing and serving.
# Extra Tips:
01 -
Brush the butter over the rolls immediately before baking to achieve a shiny, golden finish. Remove the foil for the final minutes of baking to crisp the tops.