I built my Ham Cheese Sliders on Hawaiian rolls with a hidden pineapple pocket and a buttery herb topping, a clever shortcut that slashes assembly time.
I never thought simple ham and cheese could surprise me this much. These Best Ham And Cheese Sliders feel like something between a backyard favorite and the stuff you only hear about in diner myths, and they might just change how you think about Ham Cheese Sliders.
I build them on soft Hawaiian slider rolls with layers of Swiss cheese that melt into every nook so good you wanna hide the pan. Folks around here call them Little Ham Sandwiches Hawaiian Rolls, and yet they disappear faster than I can count.
Trust me you wont expect how addictive they are.
Ingredients
- Hawaiian slider rolls: soft, slightly sweet white bread, adds carbs and comfort not very fibrous
- Ham: lean protein with sodium provides savory saltiness, not usually a health food
- Swiss cheese: creamy, high in calcium and protein, adds nutty flavor and it’s melty richness
- Butter: brings richness and browning mostly saturated fat adds savory slightly sweet notes
- Dijon mustard: tangy sharpness, low calorie punch, cuts richness and brightens overall taste
- Poppy seeds: tiny crunch, subtle nutty taste, add texture and visual appeal to top
Ingredient Quantities
- 12 Hawaiian slider rolls (one 12 count pack)
- 12 ounces thin sliced ham, about 12 slices
- 12 slices Swiss cheese (about 8 to 12 ounces)
- 1/2 cup unsalted butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon poppy seeds ,
- 1 tablespoon minced onion or 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon packed brown sugar, optional
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with foil for easy cleanup.
2. Slice the pack of 12 Hawaiian slider rolls horizontally so you have a bottom tray and a top tray, keep them as whole sheets so sliders stay together.
3. Layer the bottom half with the 12 ounces thin sliced ham, overlapping as needed, then lay the 12 slices of Swiss cheese evenly over the ham.
4. Replace the top half of the rolls, press down gently so the layers nestle together, this helps them bake evenly.
5. In a bowl whisk together 1/2 cup melted unsalted butter, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 tablespoon minced onion or 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 tablespoon packed brown sugar if you want a sweeter glaze. Mix until everything is well combined.
6. Pour or brush about two thirds of the butter mixture over the top of the assembled sliders, letting some seep into the seams between rolls so every bite gets flavor. Reserve the rest for later.
7. Cover the dish tightly with foil and bake for 15 to 20 minutes, until the cheese is melted and the sliders are heated through.
8. Remove foil, brush the remaining butter mixture over the top, then bake uncovered for another 4 to 6 minutes until the tops are golden and a little crisp.
9. Let the sliders rest for 2 to 3 minutes so they set, then use a sharp knife to cut between rolls into 12 individual sliders.
10. Serve warm. If you want, garnish with extra poppy seeds or a light sprinkle of extra minced onion, but theyre perfect just as is.
Equipment Needed
1. 9×13 inch baking dish (or a rimmed baking sheet lined with foil)
2. Aluminum foil for covering and lining, makes cleanup easy
3. Sharp serrated knife for slicing the roll sheet and cutting into 12 sliders
4. Cutting board
5. Medium mixing bowl for the butter-mustard glaze
6. Whisk or fork to mix the glaze (either works fine)
7. Pastry brush to spread the glaze, or a spoon if you dont have one
8. Measuring cups and spoons
9. Oven mitts and a spatula to lift out and serve the sliders
FAQ
Best Ham And Cheese Sliders Recipe Substitutions and Variations
- Ham: swap with thin sliced turkey, roast beef or smoked chicken — same amount works, just layer like the ham.
- Swiss cheese: use Gruyere, provolone, mild cheddar or Monterey Jack for similar melt and flavor.
- Hawaiian slider rolls: try brioche or potato rolls, dinner slider buns or even pretzel sliders if you want more chew.
- Dijon mustard: sub whole grain mustard, honey mustard, or mix yellow mustard with a little honey or mayo for a milder tang.
Pro Tips
1) Toast the bottom sheet a little before you assemble, even 1 to 2 minutes under a hot broiler or in a dry skillet will help keep the bottoms from getting soggy when the butter sauce soaks in. Dont go too long, you just want a little crisp.
2) Warm the ham briefly so it lays flat and releases less moisture, that helps the cheese melt evenly and keeps the rolls from getting limp. If slices bunch up, spread them out and press down gently so everything nests together.
3) Use a pastry brush and work the glaze into the seams between rolls, not just on top. Let some drip in, then press down to push it into the cracks, that way every bite has flavor.
4) For clean slices, let the sliders rest a couple minutes, then cut with a sharp serrated knife or unflavored dental floss pulled tight. If you want extra texture, pull the top tray off and give the tops a quick 60 to 90 second broil, but watch it close so it doesnt burn.
Best Ham And Cheese Sliders Recipe
I built my Ham Cheese Sliders on Hawaiian rolls with a hidden pineapple pocket and a buttery herb topping, a clever shortcut that slashes assembly time.
12
servings
317
kcal
Equipment: 1. 9×13 inch baking dish (or a rimmed baking sheet lined with foil)
2. Aluminum foil for covering and lining, makes cleanup easy
3. Sharp serrated knife for slicing the roll sheet and cutting into 12 sliders
4. Cutting board
5. Medium mixing bowl for the butter-mustard glaze
6. Whisk or fork to mix the glaze (either works fine)
7. Pastry brush to spread the glaze, or a spoon if you dont have one
8. Measuring cups and spoons
9. Oven mitts and a spatula to lift out and serve the sliders
Ingredients
-
12 Hawaiian slider rolls (one 12 count pack)
-
12 ounces thin sliced ham, about 12 slices
-
12 slices Swiss cheese (about 8 to 12 ounces)
-
1/2 cup unsalted butter, melted
-
2 tablespoons Dijon mustard
-
1 tablespoon Worcestershire sauce
-
1 tablespoon poppy seeds ,
-
1 tablespoon minced onion or 1 teaspoon onion powder
-
1/2 teaspoon garlic powder
-
1 tablespoon packed brown sugar, optional
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with foil for easy cleanup.
- Slice the pack of 12 Hawaiian slider rolls horizontally so you have a bottom tray and a top tray, keep them as whole sheets so sliders stay together.
- Layer the bottom half with the 12 ounces thin sliced ham, overlapping as needed, then lay the 12 slices of Swiss cheese evenly over the ham.
- Replace the top half of the rolls, press down gently so the layers nestle together, this helps them bake evenly.
- In a bowl whisk together 1/2 cup melted unsalted butter, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 tablespoon minced onion or 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 tablespoon packed brown sugar if you want a sweeter glaze. Mix until everything is well combined.
- Pour or brush about two thirds of the butter mixture over the top of the assembled sliders, letting some seep into the seams between rolls so every bite gets flavor. Reserve the rest for later.
- Cover the dish tightly with foil and bake for 15 to 20 minutes, until the cheese is melted and the sliders are heated through.
- Remove foil, brush the remaining butter mixture over the top, then bake uncovered for another 4 to 6 minutes until the tops are golden and a little crisp.
- Let the sliders rest for 2 to 3 minutes so they set, then use a sharp knife to cut between rolls into 12 individual sliders.
- Serve warm. If you want, garnish with extra poppy seeds or a light sprinkle of extra minced onion, but theyre perfect just as is.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 103g
- Total number of serves: 12
- Calories: 317kcal
- Fat: 23.2g
- Saturated Fat: 11.1g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 8g
- Cholesterol: 58.5mg
- Sodium: 408mg
- Potassium: 75mg
- Carbohydrates: 21g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 15.7g
- Vitamin A: 500IU
- Vitamin C: 0.5mg
- Calcium: 220mg
- Iron: 1.8mg
