Ham and Cheese Sliders

Ham and Cheese Sliders – Baked juicy ham and Swiss nestled in soft Hawaiian rolls and brushed with a buttery Dijon, onion, and poppy seed topping!! Fast, EASY, and a party FAVORITE!!

Ham and Cheese Sliders - Baked juicy ham and Swiss nestled in soft Hawaiian rolls and brushed with a buttery Dijon, onion, and poppy seed topping!! Fast, EASY, and a party FAVORITE!!

Fast, Easy, Perfect For Parties and Snacks

If you’re in need of an easy comfort-food recipe for tailgating, holiday parties or events, or an after-school snack that everyone loves, this will do the trick.

Baked juicy ham and Swiss cheese nestled in soft, sweet Hawaiian rolls with a buttery Dijon, onion, and poppy seed topping.

Hawaiian Bread For The Win

Hawaiian bread is one of my all-time favorite kinds of bread and it’s absolutely perfect for the sliders.

It stays soft and tender in the interior and while the base of the sliders have an ever-so-slight crispiness from the buttery mixture that drips down during baking.

Ham and Cheese Sliders - Baked juicy ham and Swiss nestled in soft Hawaiian rolls and brushed with a buttery Dijon, onion, and poppy seed topping!! Fast, EASY, and a party FAVORITE!!

Where Does All The Flavor Come From

There’s flavor galore from the juicy ham, savory cheese, sharp Dijon mustard, poppy seeds, dried onions, and Worcesteshire sauce.

While eating the sliders the term ‘butter fingers’ may come to mind. Soft, white, warm bread covered in butter is never a bad thing.

As a bonus your cuticles will be extra moisturized.

Ham and Cheese Sliders - Baked juicy ham and Swiss nestled in soft Hawaiian rolls and brushed with a buttery Dijon, onion, and poppy seed topping!! Fast, EASY, and a party FAVORITE!!

Here’s a video demonstrating how to make the Ham and Cheese Sliders.

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Ham and Cheese Sliders

If you’re in need of an easy comfort-food recipe for tailgating, holiday parties or events, or an after-school snack that everyone loves, this will do the trick. Baked juicy ham and Swiss cheese nestled in soft, sweet Hawaiian rolls with a buttery Dijon, onion, and poppy seed topping. The bread stays soft and tender in the interior and while the base of the sliders have an ever-so-slight crispiness from the buttery mixture that drips down during baking. There’s flavor galore from the juicy ham, savory cheese, sharp Dijon mustard, poppy seeds, dried onions, and Worcesteshire sauce.

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Ingredients:

  • one 12-count package Hawaiian sweet rolls, sliced in half (see directions for more details)
  • 3/4 pound cooked deli ham, thinly sliced
  • 3/4 pound Swiss cheese, thinly sliced
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon dijon mustard
  • 1 tablespoon poppy seeds
  • 2 teaspoons dried minced onion
  • 2 teaspoons Worcesteshire sauce
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste

Directions:

  1. Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan.
  3. Evenly layer about half of the ham over the rolls.
  4. Evenly layer the cheese.
  5. Evenly layer the remaining ham.
  6. Add the top ‘slab’ of rolls; set aside.
  7. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  8. Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
  9. Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
  10. Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
  11. Bake covered for about 20 minutes or until cheese has melted.
  12. Uncover and cook for about 3 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.
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Originally published August 2016 and updated April 2019. 

94 comments on “Ham and Cheese Sliders”

  1. The BEST

    Rating: 5
  2. Made these as a Father’s Day treat for my husband — he said they were even better than he thought they’d be!!

    Rating: 5
  3. Just made this for lunch for Father’s Day and everyone LOVED it!

    Rating: 5
  4. Hi, this easy recipe looks so amazing. Besides Dijon mustard, what else would you recommend? Thanks, Tess

  5. Yummy!!!! Family loves them…gone in minutes!

    Rating: 4
  6. These were sooooo yummy! I think the Hawaiian style rolls really make this recipe. I used thin shaved ham-off-the-bone from the deli. Just two of us so I prepared as directed but only baked half in the toaster oven. Foil-wrapped and froze the other half. Can’t wait to bake them again! P.S. Had a couple leftover from baking and they were just as good the next day after a quick warming in the microwave!

    Rating: 5
  7. i substituted ham w/ turkey and Swiss w/ sharp because that’s what we had and they still turned out great!!!

    Rating: 5
  8. Always a favorite. My go to dish. I even made it once with turkey and provolone because I didn’t have ham, and it was equally as delicious. Two thumbs up.

    Rating: 5
  9. These are the easiest and tastiest crowd-pleasing party food I’ve ever made!

    Rating: 5
  10. These were so easy to make and they were a big hit for the football game!

    Rating: 5
  11. Gruyere and gouda, red onion and deli mustard. Delicious yet messy. Even great the next morning with an added egg. Has anyone tried putting the butter mixture on the underside of the top loaf to cut down on the messy?

    Rating: 5
  12. Made this for my parents 40th wedding anniversary. Huge hit!

    Rating: 5
  13. I love this recipe. I have made it several times and it’s always a hit. However, the amount of cheese it calls for is insane. It makes the layer of cheese way too thick which doesn’t melt, just softens, and it’s just too much. I have doubled the recipe and still used half the amount of cheese called for in the original recipe (which would be 1/4 lb in the original recipe) and it’s been perfect.

    Rating: 4
    • No one else has ever mentioned they think there is too much cheese. In my book that’s never a problem but to each their own and I am glad you found what works for you and are enjoying the sliders.

  14. Thinking about making these for a baby shower this weekend. How are they at room temperature – after baking of course?

    • Fine, anything up to about an hour or so after baking is fine. People will understand, it’s a shower, and some things just will not be ‘piping hot’ for the duration of the shower.

  15. I have made the sliders 4 or 5 times. They are so good! Everybody loves them!I have a party this weekend and on request, I will be making them again.

    Rating: 5
  16. I served these for Easter Brunch 3 years now. I make a double batch and they are all gone in minutes. Easy to prepare ahead, then just pop in oven. I will try with Turkey and provolone this year for those who don’t eat ham.

    Rating: 5
  17. I really enjoy your recipes. I made these a few months ago, and everyone ate them (without picking apart or taking anything out of them). I have a ton of Easter ham left, so this is my go to recipe for tonight. Thank you.

    Rating: 5
  18. Oh my goodness, I can’t think of anything that sounds better right now, MASSIVELY craving a couple of these!

    Rating: 5
  19. I am looking for recipes to make ahead and freeze. Has anyone frozen these to serve later? If so how did they turn out and do you have any tips on preparing and freezing? Thanks!

  20. These were so easy and delicious! I made them for a brunch. Everyone loved them! I was concerned that they would be soggy after pouring on the butter/mustard sauce, but I was totally wrong. They were aoooo yummy!!!

    Rating: 5
  21. Is it going to be way too salty if I use salted butter?

  22. Averie, I have to say, my friend Joni and I loved these. Easy to make and delish. I’m not a big fan of sweet rolls, I used Winco rolls. The same but not sweet. I ate two and was full. Thank you for this receipe. Tom PS they reheated very well.

    Rating: 5
  23. What kind of ham is best to use for these?

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