Description
These Sheet Pan Cuban Sandwiches (Cubanos) are layered with deli meats, Swiss cheese, pickles, and mustard, baked on slider rolls, and finished with a buttery poppy seed topping for a melty, crispy, crowd-pleasing dish.
Ingredients
2 Tablespoons Mustard (yellow or Dijon)
3 Tablespoons Mayonnaise
12 small Sandwich Rolls / Slider Rolls
8 ounces thinly sliced Swiss Cheese
1 cup thinly sliced Dill Pickles
3/4 pound thinly sliced Deli Meat (ham, salami, turkey, or mix)
3 Tablespoons Butter, melted
2 teaspoons Poppy Seeds
1/2 teaspoon Honey
1/4 teaspoon Garlic Powder
Instructions
- Preheat oven to 350°F (177°C) and lightly grease a sheet pan.
- Whisk together mustard and mayonnaise in a small bowl.
- Slice rolls horizontally without separating them if connected.
- Spread mustard-mayo mixture on both halves of the rolls.
- Layer half the cheese, pickles, deli meat, then remaining cheese on the rolls. Place the top halves back on.
- Slice through rolls to create individual sandwiches and place on prepared pan.
- Cover with foil and bake 18–22 minutes until heated through and cheese melts.
- Meanwhile, whisk melted butter, poppy seeds, honey, and garlic powder.
- Remove foil, brush butter mixture on top of rolls, and return to oven uncovered for 5–8 minutes until golden and crisp.
- Serve warm and enjoy.
Notes
- Customize meats with salami, turkey, or roast beef.
- Swap Swiss with provolone, cheddar, or pepper jack.
- Add jalapeños or spicy mustard for heat.
- For vegetarian option, replace meats with roasted vegetables and extra cheese.
- Store leftovers up to 3 days in fridge, reheat in oven wrapped in foil.
- Can be frozen before baking for up to 3 months.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 3g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
