These easy Cuban sliders, also known as mini medianoche sandwiches are made with leftover pulled mojo pork (lechon asado), ham, Swiss cheese, dill pickles and creamy mustard sauce and served on sweet Hawaiian rolls.
Gather all of your ingredients and preheat your oven to 350°F.
In a small bowl, which together the yellow mustard and mayonnaise.
In another small bowl, add melted butter, minced garlic, dried oregano, dried parsley and poppy seeds. Mix well to combine.
Spoon a few tablespoons of the garlic butter mixture into the bottom of a rimmed baking sheet or baking dish. Spread it out evenly to coat bottom of dish.
Slice the Hawaiian rolls in half horizontally. Place the bottom half of the rolls in the baking dish. Spread half of the mustard sauce on the bottom of the rolls. Add a layer of sliced ham, followed by the shredded mojo pork. Top the pork with Swiss cheese slices and sliced dill pickles.
Spread the remaining mustard sauce on top layer of rolls and place on the top. Finally, drizzle the butter topping over the top of the sliders saving a few tablespoons.
Cover the baking dish loosely with foil and bake in preheated oven for 15-20 minutes. Remove the foil and bake for an additional 4-5 minutes until the tops are golden brown and the cheese is melted. Remove from oven and drizzle the remaining garlic butter over the sliders.
Let rest for a few minutes before slicing with a sharp knife. Serve the hot and enjoy!