Ham and Cheese Sliders
This classic Ham and Cheese sliders recipe is made with sweet Hawaiian rolls layered with deli ham, Swiss, and cheddar, brushed with a buttery Dijon-poppy seed glaze, and baked until melty and golden.
Servings: 12 sliders
Ingredients
- 1 package sweet Hawaiian rolls 12 count
- ¾ lb thinly sliced deli ham
- 6 slices Swiss cheese
- 6 slices sharp cheddar cheese
Butter Glaze
- 6 tbsp unsalted butter melted
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp honey
- ½ tsp onion powder
- ½ tsp poppy seeds
- ¼ tsp cayenne pepper optional
- 1 pinch kosher salt
Instructions
- Preheat oven to 350°F. Line a 9 x 13 inch baking dish with parchment.
- Slice the entire slab of rolls in half horizontally (keeping them connected).
- Place the bottom half in the dish and bake for 5 minutes. This crisps the surface slightly to prevent a soggy middle.
- Layer the Swiss cheese, all the ham, then the cheddar cheese, overlapping the slices. Cover with the top slab of rolls.
- Whisk together melted butter, Dijon, Worcestershire, honey, onion powder, poppy seeds, cayenne (if using) and salt.
- Pour over the tops and use a pastry brush to spread it evenly. If any pools to the sides, that's fine.
- Cover tightly with foil and bake for 10 minutes. Check if cheese is melted. If not, cover again and bake for another 5 minutes.
- Once cheese is melted, remove foil and bake another 3 to 5 minutes until golden, watching closely because the tops get dark fast.
- Cool 5 minutes before slicing. Serve warm.
Video
This classic Ham and Cheese sliders recipe is made with sweet Hawaiian rolls layered with deli ham, Swiss, and cheddar, brushed with a buttery Dijon-poppy seed glaze, and baked until melty and golden.
Notes
Make Ahead: Assemble the sliders fully (including pre-baking the bottom buns), wrap tightly in plastic wrap, and refrigerate up to 24 hours. Hold off on the butter glaze until just before baking to keep the tops from going soggy. Add 5 extra minutes to the covered bake time if baking straight from the fridge.
Storage: Store leftovers loosely wrapped in foil or plastic wrap in the refrigerator for up to 3 days. Best served within 2 hours of baking.
Freezing: Assemble without the butter glaze, wrap tightly in plastic wrap and foil, and freeze up to 1 month. Bake from frozen, adding 10–15 minutes to the covered bake time. Brush on the glaze just before baking.
Reheating: Wrap loosely in foil and reheat in a 300°F oven for 8–10 minutes, or air fry at 300°F for 4–5 minutes. Avoid the microwave.
Substitutions: Any melty cheese works (provolone, smoked gouda, pepper jack, or mozzarella). Swap the ham for roast beef, smoked turkey, or crispy bacon. Dinner rolls, brioche buns, or pretzel rolls can replace the Hawaiian rolls; adjust bake time slightly if the buns are larger. Grainy mustard or yellow mustard can substitute for Dijon.
Tips: Pre-baking the bottom buns for 5 minutes is the key step that prevents soggy sliders so don't skip it. Keep the rolls connected as a slab and slice horizontally in one smooth motion with a serrated knife. Layer Swiss cheese under the ham and cheddar on top for the best melty pull. Let the sliders rest 5 minutes before slicing so the cheese sets and layers stay intact.
Nutrition
Calories: 166kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 384mg | Potassium: 98mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 0.3mg