Perfect Ham and Cheese Sliders (with Buttery Honey Dijon Glaze)

Close-up of a single ham and cheese slider with melted cheese pulling down the side.

Perfect Ham and Cheese Sliders (with Buttery Honey Dijon Glaze)

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.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Lunch

Cuisine: American

Keyword: Cheese and ham sliders, ham and cheese sliders, Ham sliders, Hawaiian roll sliders

Servings: sliders

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a 9 x 13 inch baking dish with parchment.

Prep the Rolls

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.

Make the Glaze

While bottoms are toasting, make the glaze.
Whisk together melted butter, Dijon, Worcestershire, honey, onion powder, poppy seeds, cayenne (if using) and salt.

Assemble the Sliders

Layer the Swiss cheese, all the ham, then the cheddar cheese, overlapping the slices. Cover with the top slab of rolls.
Pour over the tops and use a pastry brush to spread it evenly. If any pools to the sides, that's fine.

Bake

Cover tightly with foil and bake for 15-20 minutes. Check if cheese is melted. If not, cover again and bake for another 5-10 minutes, checking occasionally. *See notes.
Once cheese is melted, remove foil and bake another 3 to 5 minutes until golden, watching closely because the tops get dark fast.
Use a sharp knife to slice between the buns. For an epic cheese pull, let them cool for 5 minutes without separating them so the cheese melts together again. Serve warm.

Video

Notes

Timing: A metal baking dish cooks a lot faster than ceramic. They take a full 10 mins longer for the cheese to melt when baking them in a ceramic baking dish.

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