Ham and Cheese Sliders
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Make your next gathering a hit with these simple yet delicious ham and cheese sliders: soft buns filled with ham and melted Swiss cheese, all smothered in a tangy butter sauce.
Ham and cheese sliders are a personal favorite of mine for any casual gathering, big or small. Soft, fluffy buns (such as King’s Hawaiian rolls) are filled with sliced ham and melted Swiss cheese, but the real star is the tangy butter sauce brushed on before baking. Made with Worcestershire sauce, Dijon mustard, and poppy seeds, the sauce gives the sliders a bold, buttery flavor that’ll have everyone coming back for more. The sliders are also super convenient for hosting since you can make a big batch at once (double the recipe if you need to) and prep them ahead of time. Whether I’m serving them at a party, a game day tailgate, or just a night in with friends, they go quickly. Trust me, make extra!
What you’ll need to make Ham and cheese sliders
Step-by-Step instructions
Begin by making the tangy butter sauce. In a small bowl, combine the melted butter, mustard, Worcestershire sauce, garlic powder, salt and poppy seeds.
Whisk to combine.
Using serrated bread knife, cut the rolls in half, leaving the top and bottom halves intact.
Spread Dijon mustard over the cut side of the rolls.
Place the bottom half, cut side up, in a 9-inch square metal baking pan.
Place half of the cheese in an even layer over the bottom.
Follow with all of the ham.
Finally, add the remaining cheese.
Cover with the roll tops.
Evenly spoon the butter sauce over the top, letting it drip down the sides.
Bake for 22 to 25 minutes, until the top is golden brown and toasted.
Let cool for 15 to 20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board.
Using a serrated knife, slice into mini sandwiches.
Serve the ham and cheese sliders warm or at room temperature.
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Ham and Cheese Sliders
Make your next gathering a hit with these simple yet delicious ham and cheese sliders: soft buns filled with ham and melted Swiss cheese, all smothered in a tangy butter sauce.
Ingredients
For the Butter Sauce
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1½ tablespoons poppy seeds
- ½ teaspoon garlic powder
- Heaping ¼ teaspoon salt
For the Sandwiches
- One 12-count pack square soft white dinner rolls, such as Kings Hawaiian Sweet Rolls
- 2 tablespoons Dijon mustard
- ⅔ pound sliced Swiss cheese
- ½ pound sliced Black Forest ham
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
- Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. (Don't worry if the rolls fall apart; you can piece them back together in the pan.) Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
- Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
- Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
- Bake for 22 to 25 minutes, until the top is golden brown and toasted. Let cool for 15 to 20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a serving plate. Serve warm or at room temperature.
Pair with
Nutrition Information
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- Serving size: 1 slider
- Calories: 338
- Fat: 15g
- Saturated fat: 8g
- Carbohydrates: 33g
- Sugar: 1g
- Fiber: 2g
- Protein: 16g
- Sodium: 648g
- Cholesterol: 45mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, this is a great recipe! My family always enjoys. I would like to make ahead and bake early Saturday morning before tailgating (about 2 1/2 hours away). Do you have any tips on how best to do this? I can use hot pacs and keep in a cooler. . .just concerned about the bread getting soggy. Any advice you can give me would be great! Thanks so much.
Hi Sarah, so glad you like the sliders! If the tailgate was this past Saturday, I’m weighing in too late to help (sorry)! If that’s the case, for future reference, could use hot packs as you described. The rolls would be soft, but I don’t think they’d be soggy. Also, you could just transport them in a cooler on their own. Although I like them best hot, they’re good at room temperature too.
I’ve made these a few times and they’re awesome! I reviewed these last week on my new YouTube channel, The Real Deal Recipe Reviews. I also posted them on my Instagram (with a tag). I was surprised that I liked these with the poppy seeds, they were great. My grandson loves sliders and can’t wait for me to make these for him!
Jenn, I made your ham and cheese sliders for a wine and appetiser night we hosted for friends. I followed your recipe exactly as written. They were so easy to make and were the “hit” of the party. I have made many of your recipes and loved them all. I especially appreciate your step by step instructions with photos. It makes it so easy to follow. Thank you for making me look like a good cook😊
Hi Jen, I am ALWAYS so impressed with your recipes and cannot thank you enough! Yesterday we had appetizer night and I served your slider recipe. OMG, it was so good. I was concerned that it would be mushy but not a chance. EVERYONE loved it. The only change that I had to make was to swap the Swiss cheese for white cheddar. I also made your salsa and it was excellent as well. I did cut back on the crushed red pepper and thought that after it set for 8 hrs I should have added more pepper. Am I glad I didn’t, as the next day it was PERFECT. The longer it sits, the spicier it gets. Thanks again
Question?
I have served these sandwiches at home and everyone loves them!
I plan to make 2-3 pans of these to serve at an event (a dog show) where the only means to warm the sandwiches is a microwave.
Would it be reasonable to prep and bake them the night before, refrigerate overnight, and warm in the microwave oven before serving?
Any other helpful suggestions?
Hi Kathy, Glad these have been a hit. It’s definitely not optimal, but I think you could microwave these briefly to reheat them.
Hi Jenn:
Thank you for this very versatile recipe. This is one of the freezer staples I make often. Ham with provolone and cheddar are our favorites. We also used whatever leftover meat we may have roast beef and swiss; turkey with cheddar or shredded bbq chicken and colby jack are options also. We often add banana peppers or pickle slices. Popping these from the freezer into a 350 oven still wrapped in foil paired to reheat and serve with a soup or salad makes a quick lunch or easy dinner. I am the only one who doesn’t like worcestershire so the compromise is to cut it to 1 tablespoon. Works well with or without the seeds too. My entire family thanks you!!
Hi Jenn
I am making these for my sons birthday party tomorrow. Would it be possible to assemble them today and wait and top and bake them tomorrow ?
Thank you so much
Melissa
Yep, that’s fine! You could even top them today, refrigerate overnight, and bake tomorrow. Happy birthday to your son!
Oh that would be even better for time management ! Thank you so much! Turning 9!
hi jenn, could i use raw sesame seeds instead of poppy seeds? will baking at 175 C for 20-25 mins be ok for raw sesame seeds, ie the seeds will not burn? and cheddar cheese slices instead of swiss cheese ok for this recipe? Thanks in advance for yr reply !
Hi Helen, I’ve never tried with sesame seeds but I do worry they’d burn. If you’re not a fan of poppy seeds, you could just omit them. And cheddar will work perfectly fine. Enjoy!
Amazing! So buttery and tangy. Loved this recipe. Definitely a keeper! Perfect for casual parties, lunches, sporting events, or just because!
Quick question Jenn,
Is there any way to add avocados to this recipe? Or is that prohibited b/c they can’t be heated?
Thx for all of your help in the kitchen. My favorite recipes are your Marry Me Chicken, Chicken Marsala, vinaigrette, strawberry cake which I make with frozen raspberries and your corn salad.
All the best & my family thanks you, too!
S Haskin
Hi Sandra, I can’t think of a good way to add avocado here – sorry! So happy your family is enjoying the recipes!
Hello, unfortunately here in Canada, we do not have kings Hawaiian sweet buns, or at least I can’t find any at the grocery store. What are some other options for bun? Regular dinner rolls?
Thank you,
Sonia
Hi Sonia, Yes any dinner rolls will work.
Hi Sonia,
We do! If you are near a Save-On-Foods, they carry them. 🙂