Ham and Cheese Sliders
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Buttery, savory, and loaded with melty cheese, these baked ham and cheese sliders are always the first thing to disappear.
This ham and cheese sliders recipe is one of my absolute go-tos for game days and casual get-togethers. They’re easy to make, easy to serve, and everyone loves them. Soft Hawaiian rolls are layered with smoky ham and melty Swiss, then topped with a tangy butter sauce flavored with Dijon, Worcestershire, and poppy seeds. Baked until golden on top and melty in the middle, they’re buttery, savory, and impossible to resist.
Best of all, you assemble the whole batch at once rather than making individual sandwiches. You can prep them ahead, pop them in the oven when you’re ready to bake, and easily double the recipe when you’re feeding a bigger crowd.
“These sliders are the end all and be all of ham and cheese sliders!! Simply the best.”
What You’ll Need To Make Baked Ham And Cheese Sliders
- Butter Sauce: A savory mixture of melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, and garlic powder that soaks into the rolls as they bake and gives the sliders their signature flavor.
- Soft White Dinner Rolls: King’s Hawaiian Sweet Rolls are ideal because they’re soft, slightly sweet, and come connected in a sheet, which makes the sliders easy to assemble. Potato rolls or brioche rolls also work well.
- Dijon Mustard: Spread directly on the rolls, Dijon adds a sharp, tangy bite that balances the richness of the ham, cheese, and buttery topping.
- Swiss Cheese: Its mild, nutty flavor pairs beautifully with ham, and it melts especially well. For the best coverage, layer some below the ham and the rest on top.
- Black Forest Ham: I like its smoky, savory flavor here, but Virginia ham or honey ham will also work well.
- Jump to the printable recipe for precise measurements
How To Make Ham & Cheese Sliders
Make the butter sauce: Stir together the melted butter, mustard, Worcestershire sauce, garlic powder, salt and poppy seeds.
Prep the bread: Slice the rolls in half horizontally, keeping the top and bottom halves intact, and spread with Dijon.
Assemble the sliders: Layer the bottom half with Swiss cheese, ham, and another layer of cheese, then replace the top half of the rolls. At this point, you can cover and refrigerate the dish overnight or until you’re ready to bake.
Add the topping and bake: Spoon the butter sauce evenly over the rolls, letting some drip down the sides. Bake until the top is golden brown and toasted.
Serve: Let the sliders cool briefly, then transfer the whole sandwich block to a cutting board and slice into individual sliders.
More Party & Game Day Favorites
Ham and Cheese Sliders
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
- 1 (12-count pack) square soft white dinner rolls, such as Kings Hawaiian Sweet Rolls
- 2 tablespoons Dijon mustard
- ⅔ lb sliced Swiss cheese
- ½ lb sliced Black Forest ham
Instructions
- Preheat the oven to 350°F (175°C) 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-in (23-cm) 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.
Notes
Nutrition Information
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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These are absolutely wonderful. If served warm- they are the best!
I made this Christmas afternoon using the spiral cut ham we had for breakfast. It was fast to put together, and bake. It was devoured with rave reviews! I used the sweet rolls, and was so glad I did. The combination of sweet and savory was perfect. I made 24, for 5 people, and that was a good amount (no way would one or two apiece been enough). Will definitely make again, and will make sure to have something, like pickles, to go with them for a good counterpoint. Great recipe!
These are delicious! I had to improvise because I was missing the buns and the swiss cheese. It worked really well with regular sliced bread and cheddar! I love that Jenn’s recipes are so versatile! That sauce is absolutely delicious! Jenn, I’m looking for a ham sauce, do you think this one would work? I find ham kind of dry or bland so a nice sauce (not gravy!) would be nice to have. Thanks for all that you do/share!
So glad you liked these even with the tweaks! Unfortunately, I don’t think the sauce will work as a sauce for ham as I think it will be too greasy — sorry!
Hello,
I just had a party and people loved them. One of my guest asked me if you could leave off the mustard? Can you recommend a different ingredient for the mustard? Thanks
Hi Marla, glad your guests enjoyed them! Other options that come to mind are mayo, ranch dressing (or really any condiment she really likes)!
I made these for a college tailgate party. The guys LOVED them. Since we were new to this group, it really helped break the ice. They are aways happy when I bring the sliders to the pre-game fun.
I made a quadruple recipe for a group of teen boys before their Homecoming dance last night. Huge hit! I had a teen tell me I make the best sandwiches… thanks Jen!
Hi Jenn
I want to make these to take to the beach. If I bake them the night before would they be good the next day? Thanks!
Hi Mo, You can assemble them a day ahead of time, but I wouldn’t bake them until shortly before serving.
These may not necessarily sound like much, but they are a super-tasty, inexpensive crowd-pleaser which can be thrown together at the last minute. I ended up making these at the last minute for our pre-Shakespeare in the Park picnic to balance out all the salads and fruit which were already on the menu. They ended up being easy to transport and a fun, delicious finger food and made for a nice alternative to quiche or pasta salad for once!
Hello Jen,
I’ve made these before, and they are fabulous! I am having a large party and I would like to prep them the day before. Do you think it would be okay to prepare them the day before and bake them right before the party?
Thank you,
Kim
Glad you like them! Yes, it’s fine to assemble them a day ahead. 🙂
My high school and college boys and their friends devoured my first attempt at these over Christmas break (I followed the recipe exactly). I overheard one say to another: “no way mom made these, where are they from?” This is a wonderful and inexpensive crowd pleaser! Thank you!