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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We love these little sandwiches at my house, great food for watching a game! I think the recommended amount of ham and swiss is too much, so I normally cut back.
This is the BEST! So easy, and you can improvise with the bread. I never have unsalted butter, so I just skip the salt.
you say bake for 22-25 minutes, but at what temperature?
It’s in the top paragraph of the instructions– 350°F. Enjoy!
This recipe is amazing. My daughter and husband, who are very picky eaters, actually loved these. I, of course, didn’t tell them what was in them since that usually freaks them out. I just love how much flavor these little sandwiches have. I made the recipe exactly as you have it except I didn’t have and unsalted butter. I definitely see why unsalted is better because they did turn out slightly salty but they were loved anyway. Next time I make them I will make sure I use unsalted butter.
You can also just skip adding the salt if you don’t have unsalted butter.
I made this as one of my finger foods when I had about 20 friends over not long ago. It was not a sit down dinner but all finger foods so my guests could mingle around the kitchen and talk. One of my guest summed it up so well, she said when she bit into it, it tasted like heaven in her mouth and it was one of the best things she had ever had. Super easy, I actually assembled it 10 minutes before my guests arrived having the poppy butter topping already mixed and ready. For something that taste so good, it was so easy to make. I just love recipes like this one. I would give it 6 stars if I could, just make sure you stick to the recipe and don’t skip any steps. It’s also very filling. It seems like you’re adding too much cheese and ham but believe me, the finished product is a perfect balance. And the poppy butter topping adds a lovely rich tasty crunch.
I love this recipe. it Is quick and easy. I was just wondering do I cover it while it’s cooking or do you cook it uncovered? I’ve seen similar recipes like this and they covered it with aluminum foil.
Hi Jerrika, they get baked uncovered. (And glad you like them!)
These are so easy to make and yet give the impression they are extraordinary. Made them for a group and everyone wanted to know what the secret was. Total home run/touchdown with these.
Have made a similar recipe with the addition of brown sugar-is that advisable for this recipe? Also when sandwiches fully assembled, wouldn’t it b better to cut the sandwiches and spread them apart a little so the marinade drips down on all sides of the sandwiches and crisps them equally? Do u cover them while baking and uncover for last 10minutes?
Hi Betsey, I think you could get away with adding brown sugar here. And regarding cutting the sandwiches, I think you could do that, but don’t really think it’s necessary. I’d love to hear how they turn out with the brown sugar if you prepare them that way!
Made these for a party, and they were a huge hit! Thank you so much!
Could you make these with say, regular slider buns? I’ve had a difficult time finding the correct dinner rolls and I’ve bought Pepperidge Farm Soft and Sweet slider buns instead. Would they taste the same?
Yes, I think they would work Jill. It would help if they are square– it will definitely make the assembling of these easier. Please let me know how they turn out!