Ham and Cheese Sliders
Soft Hawaiian rolls piled with layers of deli ham and melty Swiss, brushed with a buttery Dijon-poppy seed glaze and baked until the tops turn glossy and golden. The contrast is the whole point: sweet pillowy bread, salty ham, gooey cheese, and a savory-tangy crust on top. Baking the whole slab connected keeps every slider juicy inside while the glaze caramelizes across the surface, so you pull apart a dozen sandwiches that taste like they took far more effort than they did.
Slice a connected 12-pack of Hawaiian rolls in half horizontally, set the bottom slab in a buttered 9x13-inch dish, and layer on 12 oz thinly sliced deli ham and 8 oz Swiss, folding the ham so it mounds rather than lies flat; cap with the top slab. Whisk 1/2 cup melted butter with 2 tbsp Dijon, 1 tbsp Worcestershire, 1 tbsp poppy seeds, 1 tbsp dried minced onion, and 1/2 tsp garlic powder, then pour and brush it evenly over the tops and into the seams. Cover tightly with foil and bake at 350°F (175°C) for 20 minutes, uncover and bake 5 more minutes until the tops are glossy and set, then rest 5 minutes before cutting through the seams into 12 sliders.
- Keep the rolls connected and slice the whole slab in one horizontal cut so the sliders bake as a batch and stay soft.
- Bake covered first, then uncover for the last 5 minutes so the tops glaze and brown without drying out the bread.
- Ruffle the ham into loose folds instead of stacking it flat so each bite has height, juiciness, and better cheese contact.
Equipment
- 9x13-inch baking dish
- Small saucepan
- Pastry brush
- Serrated knife
- Aluminum foil
Ingredients
Sliders
- Hawaiian sweet rolls, 1 (12-count) pack, kept connected
- 340 g thinly sliced deli ham, black forest or honey ham
- 225 g Swiss cheese slices, about 12 thin slices
Poppy seed butter glaze
- 115 g unsalted butter, melted
- 30 g Dijon mustard
- 15 ml Worcestershire sauce
- 8 g poppy seeds
- 7 g dried minced onion, or 1 tsp onion powder
- 2 g garlic powder
- 12 g light brown sugar, optional, for a glossier top
Method
- STEP01
Position a rack in the center of the oven and heat to 350°F (175°C). Lightly butter a 9x13-inch baking dish. Without pulling the rolls apart, use a long serrated knife to slice the entire connected slab in half horizontally, creating one big bottom layer and one big top layer.
- STEP02
Set the bottom slab, cut side up, into the buttered dish. Lay the Swiss over the bread, tearing slices to cover the surface evenly. Drape the ham on top, ruffling and folding each slice into loose waves so it mounds up rather than lying flat, then add a second light layer of cheese if you have slices left.
- STEP03
Place the top slab of rolls over the filling, lining it up with the bottom so the sliders sit squarely. Press down gently with your palms to settle everything into an even layer.
- STEP04
In a small saucepan over medium-low heat, melt the butter, then remove from the heat and whisk in the Dijon, Worcestershire, poppy seeds, dried minced onion, garlic powder, and brown sugar if using. Whisk until the glaze looks uniform and slightly thickened.
- STEP05
Spoon and brush the warm glaze evenly over the tops of the rolls, working it into the seams so it runs down the sides. Let the pan sit for 5 minutes so the bread drinks in the butter and the tops are fully coated.
- STEP06
Cover the dish tightly with foil (tent it slightly so it does not stick to the glaze) and bake for 20 minutes, until the cheese is melted and the sliders are heated through.
- STEP07
Remove the foil and bake 5 minutes more, until the tops are glossy, set, and lightly golden. Let the pan rest 5 minutes, then cut down through the seams with the serrated knife and serve warm.
Make ahead
Assemble the sliders through capping with the top slab, cover the pan tightly, and refrigerate for up to 24 hours. Make the glaze separately and refrigerate it; rewarm gently to re-melt, then brush it on and let the pan sit at room temperature for 20 minutes before baking. Add about 5 minutes to the covered bake time if going straight from the fridge.
Storage
Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat, loosely covered with foil, in a 300°F (150°C) oven for 8 to 10 minutes until warmed through; a microwave works in a pinch but softens the glazed top.
Variations
Turkey and Provolone
Swap the ham for thinly sliced deli turkey and the Swiss for provolone. Keep the same poppy seed glaze, or add 1/2 teaspoon dried thyme for a more sandwich-shop flavor.
Gluten-Free
Use a 12-count pack of gluten-free dinner or slider rolls and confirm your deli ham and Worcestershire are gluten-free. Bake as directed, checking a few minutes early since gluten-free rolls can brown faster.
Hot Honey and Pepper Jack
Replace Swiss with pepper jack and whisk 1 tablespoon hot honey into the glaze in place of the brown sugar for a sweet-spicy finish that plays against the salty ham.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
Can I make ham and cheese sliders ahead of time?
Yes. Assemble the whole tray up to a day in advance, cover it tightly, and refrigerate. Brush on the glaze and let the pan come toward room temperature while the oven heats, then bake, adding about 5 minutes to the covered stage since it starts cold.
What rolls are best for ham and cheese sliders?
Soft Hawaiian sweet rolls are the classic pick because their tender, slightly sweet crumb balances the salty ham and holds up to the buttery glaze. Any connected 12-count pack of dinner or slider rolls works; just keep them attached and slice the whole slab in one cut.
How do I keep ham and cheese sliders from getting soggy?
Layer cheese directly against both the top and bottom bread so it forms a light barrier, ruffle the ham instead of packing it flat, and let the glaze soak for only about 5 minutes before baking. Baking covered then uncovering for the last few minutes also dries and sets the tops.
What ham and cheese should I use?
Thinly sliced deli ham such as black forest or honey ham layers best, and Swiss is traditional for its mild nuttiness and clean melt. Provolone, Gruyère, or a mild cheddar are all easy swaps depending on how sharp you like it.
Can I freeze ham and cheese sliders?
You can freeze them either assembled-but-unbaked or fully baked. Wrap the pan well and freeze up to 2 months; thaw overnight in the fridge, then bake (or reheat) covered at 350°F until hot in the center. The texture is best fresh, but frozen sliders are handy for parties.
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