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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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. 🙂