Super Cuban Tailgate Sandwiches

My last blog post was Tailgating 101 and I said, when Tailgating, you should represent your Home Team. Since I live in Miami and root for the University of Miami Hurricanes, I tried to think of the most Miami dish imaginable. That was a Cuban Sandwich. And then I thought of the delicious Tailgate Ham and Cheese Sandwiches my sister Kelley has brought to past Tailgates and I decided to try a Mash-Up of those sandwiches and Cuban Sandwiches.

The original Tailgate Ham and Cheese Sliders feature Slider Buns (like Hawaiian or Potato), with a spread of cream cheese inside and topped with a melted butter mixture, which has minced or dried onion, Worcestershire sauce and Parmesan or Dijon in it, depending on the recipe. Since I wanted to “Cuban” it up, I made my sammies with Sliced Smoked Ham, Roast Pork Slices, Swiss Cheese, Pickles and Mustard. To keep it more authentic, my topping was just melted, salted butter. I did add Everything Seasoning to the top of the buns, which isn’t authentic, but tastes good and adds some crunch.

I think they turned out great, but with the sweet Hawaiian rolls, it gave it more of a Media Noche vibe. If you wanted to stick with more of a traditional Cuban Sandwich theme, use regular slider rolls. I also found a Mini Cuban Buns, which would be perfect, but I’m not sure how easy they are to find.

I went the extra step and roasted a Pork Loin that had been marinated in homemade Mojo. This ensured a moist and flavorful sliced pork for the sandwiches. Marinate the pork tenderloin overnight in a mixture of 1/4 cup olive oil, 1/4 cup orange juice, 2 tablespoons of lime juice, 3 garlic cloves (minced), 1 teaspoon oregano and 1/2 teaspoon cumin. If you want to use Mojo (like Badia or Goya) from the grocery store, skip this step. Bake in a preheated 350 oven for 30 minutes, or until internal temp is 145 degrees. Let cool and thinly slice for sandwiches. *Note: I should have sliced mine a little thinner.

The beauty of these sammies is you can assemble them ahead and bake when you’re ready to serve. I made them in a disposable aluminum tray so clean-up was easy at the Tailgate. These sandwiches are delectable; the melty cheese, loads of ham and pork, toasted buttery tops and the acidic kick of the mustard and pickles makes for a delicious bitefull.

I would serve these Mini Cuban Sliders with an avocado and tomato salad and Plantain Chips. Croquettas or Empanadas could be easy appetizers, but I served veggies with Whipped Ricotta Dip. A cold, local Miami Craft Beer, Cuba Libre (Rum and Coke with lime) or Mojito would be perfect drinks to go with and make it a “Mucho” Miami experience. Shout out to the 305!

Super Cuban Tailgate Sandwiches

Recipe by gleeguilfordCourse: MainCuisine: TailgateDifficulty: Easy


Prep time


Cooking time






  • 1 package of Mini Sliders, sliced open

  • 1/4 cup melted butter

  • 1/2 pound thinly sliced Smoked Ham (like Boars Head)

  • 1 roasted pork tenderloin, thinly sliced

  • 1 pound thinly sliced Swiss Cheese

  • Yellow Mustard

  • Hamburger Pickles

  • 1/4 stick salted Butter, melted

  • Everything Bagel Seasoning, optional


  • Cut rolls in half. Place bottoms in a 9 x 13 inch aluminum foil tray.
  • Place one slice of Swiss cheese on bottom of roll. Top with Smoked Ham Slices.
  • Top with slices of Roast Pork and then another layer of Swiss cheese.
  • Add hamburger pickles, trying to get in the sandwich circle area.
  • Spread yellow mustard on the top of the slider buns and put on top of the sandwich.
  • Brush melted butter on top of sandwich tops, making sure it goes into every nook and cranny. Add Everything Seasoning, if desired.
  • Place sandwiches in a preheated 350 degree oven and cook for 20 minutes, or until cheese has melted.
  • Remove from oven and either slice or pull apart to enjoy.


  • You can make these ahead the night before and put in the oven right before serving.

Up Next: The Eating House is Back!

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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