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 were great fun, both to prepare and to serve to my family get-together. Easy, tasty. I loved the butter mixture for the top but only put the poppy seeds on half of the rolls. I only had deli sliced ham and that worked fine.
I am no longer invited to go boating with friends unless I promise to bring these sliders. They are a delicious crowd favorite and perfect for a make ahead occasion indoors or out. I’ve made them for game nights, informal get together and picnics. Never any leftovers and truly easy to make
This was pretty good with interesting flavors. I’ve not made anything like this before. I did everything exactly as written. Personally, it’s very rich and heavy to me. Next time, I would omit the mustard on the top and bottom halves inside the layers, use only 1T of poppy seeds, and maybe find a healthier alternative to butter. The variations I’ve seen in the comments look like they would work well too! I’m excited to try. Thanks for sharing!
Wonderful recipe. I have made this at least 3 times. It is also good with turkey. I have used several different cheeses and have used left over spiral cut ham. Always a crowd pleaser and a favorite of my Husband. Thank you!!
These are excellent! We substituted provolone for swiss, and I will definitely make these again!
Jenn,
I don’t have any poppy seeds. Can I substitute it with something else? Thank you
Sure — sesame seeds would also work well here. Hope you enjoy!
I’ve made this at least twice now and it’s so yummy. I’ve made it in two different ovens ( once at my sisters lake house). Both times I’ve noticed that the top browned too early. Next time I will cover with foil halfway through. Definitely a keeper!
Kathy I bake mine in the oven with foil sealing the pan. We don’t like the toasted bun top. I also think this gives the sandwiches more moisture and the cheese melts better. I also decrease the poppy seeds to 1/2 tsp and I mix them into the butter/onion/mustard mixture. I don’t put mustard inside my sliders either. And I add 1tsp stone ground mustard to the mix that goes on top!
Hi Jenn, can I use chia seeds instead of poppy seeds?
Sure, Kelly, that should be fine. Hope you enjoy!
We enjoyed these sliders- they are delicious and very quick and easy to prepare. I’ve made them with H&F dinner rolls ( found at Whole Foods) and also Potato Rolls ( Rouses) and like both. Next time I may try tenting the sandwiches with foil towards of the end of the baking time as I prefer a softer roll.
Excellent recipe. Made this for the Superbowl. It was quick and easy and everyone loved them. Thank you so much.
These are sooo good and so easy!! We don’t have the Hawaiian rolls here so I used tray dinner rolls. My husband loves these and eats them cold😂. Thanks for this recipe!!!