appetizer
Hawaiian Roll Pork Sliders
Two easy slider variations using thinly sliced leftover pork roast and Hawaiian rolls: classic Pork & Swiss with Dijon, and Cuban-style with ham, Swiss, mustard, and dill pickles.
Ingredients
Sliders
- 1 package (12 rolls) Hawaiian sweet rolls
- 1 1/2 to 2 pounds cooked pork roast, sliced very thin
- 8 slices Swiss cheese
Pork & Swiss-Dijon Half
- 1 tablespoon Dijon mustard
- 6 of the Hawaiian rolls
- Half of the thinly sliced pork
- 4 slices Swiss cheese
Cuban-Style Half
- 1 tablespoon yellow mustard or Dijon mustard
- 6 of the Hawaiian rolls
- Half of the thinly sliced pork
- 4 slices deli ham
- 4 slices Swiss cheese
- 8 to 12 dill pickle slices, patted dry
Butter Topping
- 4 tablespoons butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
Instructions
- Heat the oven Heat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
- Cut the rolls Keep the 12 Hawaiian rolls connected and slice the entire slab horizontally through the middle. Place the bottom half in the baking dish.
- Make the Pork & Swiss-Dijon sliders On one half of the rolls, spread 1 tablespoon Dijon mustard. Layer with half of the 1 1/2 to 2 pounds thinly sliced pork roast and 4 slices Swiss cheese.
- Make the Cuban-style sliders On the other half of the rolls, spread 1 tablespoon yellow mustard or Dijon mustard. Layer with 4 slices deli ham, the remaining thinly sliced pork roast, 8 to 12 dill pickle slices, and 4 slices Swiss cheese.
- Replace the tops Place the top slab of Hawaiian rolls over both fillings.
- Make the butter topping Stir together 4 tablespoons melted butter, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder.
- Brush the sliders Brush or spoon the butter mixture evenly over the tops of all 12 sliders, allowing a little to run between the rolls.
- Bake covered Cover the baking dish loosely with foil and bake at 350°F for 15 minutes, until the pork is hot and the cheese begins to melt.
- Brown the tops Remove the foil and bake for another 5 to 8 minutes, until the tops are lightly browned and the Swiss cheese is fully melted.
- Serve Let the sliders rest for 3 to 5 minutes, then cut between the rolls and serve warm.
Notes
- Very thinly sliced pork works especially well because the sliders stay tender and are easier to bite through.
- Pat the dill pickles dry before assembling the Cuban-style sliders so the rolls do not become soggy.
- The featured butter topping works with both versions, so the entire pan can be baked together.
- Featured leftovers do not need to be reheated before assembling; they will heat through while the sliders bake.