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.
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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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Could I substitute Pepper Jack or Swiss Cheese?
Thank you
Sure!
I love this but PLEASE reduce the cooking time in the recipe. In different ovens I used, at 20 mins they burn and happened to 2 of my friends I have sent this recipe to. I would rather have to add a minute or 2 versus burning the tops.
Hi Jenn! Can’t wait to make these for my Super Bowl party today! How thick should I have the ham and cheese cut? (Thank you!) Debbie
Hi Debbie, I’m sorry I’m weighing in too late to help and hope the sliders came out nicely. I generally get the ham and cheese thinly sliced.
I’ve made these several times. Mmm, so buttery, so savory. I just love’em!
Could I bake these on a sheet pan as I’d like to double or triple the recipe? Could I use shaved ham?
Sure, I think you can do both.
Love, love, love these–and so do my family and friends. Although wonderful straight from the oven, they’re great as a make-ahead to serve at room temp. I’ve even left some without the ham when I know there are vegetarians in the group. Only disappointment is that there are never any leftovers!
Someone already asked about subbing out the dijon. You suggested mayo or ranch. Can I also use that same sub for the sauce? Or maybe use yellow mustard? Neither of my kids like Dijon mustard. 🙁 Thanks!
Sure, Melissa, that should be fine. Enjoy!
Hello Jenn,
Can I omit the Worcestershire sauce? I have made these sliders before but this time I’m making these on Halloween night for a big group of kids and one has a Worcestershire sauce allergy. Any suggestions or substitutions?
I appreciate it!
Elaine
Yes, you can just omit the Worcestershire. Hope the kids enjoy!
No salt is needed. It’s too salty.
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.