A Cuban-inspired twist on the classic slider—layers of juicy pulled pork, smoky ham, melty Swiss cheese, and a tangy mustard-mayo sauce, all tucked into buttery brioche buns.

INGREDIENTS

• 15 brioche slider buns
• 4 Tbsp Dijon mustard
• 4 Tbsp mayonnaise
• 2 Tbsp unsalted butter, melted (plus extra for brushing)
• 3-5 slices deli ham
• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)
• 6 slices Swiss cheese
• 1 tsp poppy seeds
• Dill pickles, to garnish

METHOD

Preheat your oven to 180°C.

Prepare the buns:
Slice the brioche slider buns in half horizontally. Place the bottom halves into the prepared baking dish.

Make the sauce:
In a small bowl, mix together the Dijon mustard, mayonnaise, and 2 Tbsp of melted butter. Spread half of the sauce over the bottom halves of the buns.

Assemble the sliders:
Layer the deli ham, pulled pork, and Swiss cheese evenly over the bottom buns. Place tops on.

Finish and bake:
Brush the tops of the buns with a little extra melted butter and sprinkle with poppy seeds. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the tops are golden and the cheese is melted.

Serve:
Let the sliders cool for 5 minutes. Garnish with dill pickles, slice, and serve warm.