Warm, buttery, and impossibly easy to make, ham and cheese sliders are the kind of recipe that becomes your go-to for everything from quick weeknight dinners to game-day snacks. These Hawaiian roll sliders stack deli ham and Swiss cheese, then get bathed in a savory poppy-seed butter before baking into gooey, pull-apart sandwiches. If you want something simple to feed a crowd and pair it with a sweet finish, try this butterscotch randy recipe for an easy dessert.
Why you’ll love this dish
These sliders hit several marks: short hands-on time, pantry-friendly ingredients, and broad appeal—kids love the cheese pull, adults appreciate the savory mustard-butter glaze. They’re also highly adaptable: swap the cheese, add pickles, or make mini party portions.
"These sliders vanished in minutes at our last family gathering—simple, comforting, and perfect for feeding hungry kids and guests." — a repeat slider-maker
Perfect occasions include busy weeknights, potlucks, game days, and holiday appetizer spreads. They’re budget-friendly (deli ham and store-brand rolls work great) and scale up easily.
Step-by-step overview
Before you bake, here’s what happens in one glance: you slice a slab of Hawaiian rolls, stack ham and Swiss across the bottom half, whisk a buttery poppy-seed-Dijon glaze, pour it over so it soaks into the rolls, top with the roll lid, cover with foil, and bake until the cheese melts and the tops brown. Rest briefly, then slice into 12, serve warm, and watch them disappear.
What you’ll need
- 12 Hawaiian rolls (one pack; keep them attached as a slab)
- 12 slices deli ham (about 8–12 ounces, depending on thickness)
- 12 slices Swiss cheese
- 1/2 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 tablespoon garlic powder
- Salt and freshly ground black pepper, to taste
Ingredient notes: swap Swiss for provolone or Gruyère for nuttier flavor. If you prefer a tangier glaze, add 1 teaspoon apple-cider vinegar or a pinch of smoked paprika to the butter mix.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Slice the Hawaiian rolls horizontally in one steady motion so the slab stays together. Place the bottom half in the prepared dish.
- Layer the ham evenly across the bottom halves. Add the Swiss cheese slices on top, slightly overlapping so the cheese covers most of the ham.
- In a small bowl, whisk together the melted butter, Dijon mustard, poppy seeds, garlic powder, and a pinch each of salt and pepper until smooth. Taste and adjust seasoning.
- Pour or brush the butter mixture evenly over the layered ham and cheese, letting it soak into the bread.
- Place the top half of the rolls over the buttered layer. Cover the dish tightly with foil.
- Bake covered for 15 minutes. Remove the foil and bake another 10 minutes or until the tops are golden brown and the cheese is fully melted.
- Let rest 2–3 minutes to settle, then slice into individual sliders and serve warm.
Quick timing tip: total bake time is about 25 minutes; prep is under 10. If you want sharper browning, pop under the broiler for 30–60 seconds while watching closely.
Best ways to enjoy it
Serve sliders straight from the pan with toothpicks for parties. They pair well with simple sides like coleslaw, kettle chips, or a crisp green salad. For a heartier meal, serve alongside creamy pasta—try pairing with creamy gnocchi with spinach and feta for a contrast of textures and flavors. Add a jar of dill pickles or tangy mustard on the side for guests who want extra zing.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container or tightly wrapped in foil. Keep refrigerated and eat within 3–4 days.
- Freezing: Assemble but do not bake, wrap tightly in foil and then plastic wrap; freeze up to 2 months. To bake from frozen, add about 15–20 minutes to covered bake time, then uncover and finish until golden and bubbly.
- Reheating: Oven method (recommended) — reheat at 350°F (175°C) for 10–15 minutes covered, then uncover for 3–5 minutes to crisp the top. Microwave will heat faster but can make rolls soggy; use microwave only for single servings (about 30–60 seconds), then briefly crisp in a toaster oven if desired.
- Food safety: Refrigerate within two hours of baking. Reheat to at least 165°F (74°C) if reheating leftovers for safe consumption.
Pro chef tips
- Slice the rolls in one motion using a long serrated knife to keep tops and bottoms aligned. A cake-leveling wire or dental floss works if you don’t have a long knife.
- Warm the butter slightly before whisking so it emulsifies with the mustard for even coverage.
- Brush some extra butter on the edges before baking for more golden crust.
- Add thinly sliced onions or a smear of grainy mustard under the cheese for deeper flavor.
- For party-ready mini sliders, cut the slab into smaller squares before baking and use cocktail buns.
Creative twists
- Tropical ham sliders: Add a slice of grilled pineapple under the cheese and use a honey-Dijon glaze.
- Spicy kick: Mix 1 teaspoon sriracha or hot sauce into the butter glaze.
- Vegetarian: Replace ham with grilled mushrooms or roasted eggplant and use a plant-based Swiss-style slice.
- Deluxe: Add caramelized onions and swap Swiss for gruyère for a richer sandwich.
- Make-ahead shortcut: Assemble the entire pan the night before, wrap, refrigerate, and bake the next day (add 5–7 minutes to baking time).
Common questions
Q: How long does this take from start to finish?
A: Expect about 8–10 minutes prep and 25 minutes bake time — roughly 35 minutes total, plus a short 2–3 minute rest.
Q: Can I use other rolls if I don’t have Hawaiian rolls?
A: Yes. Parker House rolls or soft dinner rolls work well. Choose rolls that hold up to a butter glaze without falling apart.
Q: Can I freeze fully baked sliders?
A: Yes, but texture is best when you freeze unbaked. If freezing baked sliders, cool completely, wrap tightly, and store up to 2 months. Reheat in a 350°F oven until heated through.
Q: Is there a vegetarian version?
A: Replace ham with grilled vegetables, seasoned tofu, or thinly sliced seitan; keep the same butter-mustard glaze or substitute a dairy-free spread.
Q: Any tips to prevent soggy bottoms?
A: Don’t over-butter; let most of the glaze soak into the top of the bottom rolls but avoid pooling. Baking covered then finishing uncovered gives melted cheese without soggy bread.
If you want more quick crowd-pleasers or make-ahead ideas, these sections above give simple swaps and storage advice so you can customize sliders to your occasion.
Ham and Cheese Sliders
Ingredients
Main Ingredients
- 12 pieces Hawaiian rolls Keep them attached as a slab.
- 12 slices deli ham About 8–12 ounces, depending on thickness.
- 12 slices Swiss cheese Can swap for provolone or Gruyère for a nuttier flavor.
Butter Glaze
- 1/2 cup unsalted butter, melted Warm slightly before whisking.
- 1 tablespoon Dijon mustard Add 1 teaspoon apple-cider vinegar for tangier glaze.
- 1 tablespoon poppy seeds
- 1 tablespoon garlic powder
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Slice the Hawaiian rolls horizontally in one steady motion so the slab stays together. Place the bottom half in the prepared dish.
- Layer the ham evenly across the bottom halves.
- Add the Swiss cheese slices on top, slightly overlapping so the cheese covers most of the ham.
- In a small bowl, whisk together the melted butter, Dijon mustard, poppy seeds, garlic powder, and a pinch each of salt and pepper until smooth. Taste and adjust seasoning.
- Pour or brush the butter mixture evenly over the layered ham and cheese, letting it soak into the bread.
- Place the top half of the rolls over the buttered layer. Cover the dish tightly with foil.
Baking
- Bake covered for 15 minutes.
- Remove the foil and bake another 10 minutes or until the tops are golden brown and the cheese is fully melted.
- Let rest for 2–3 minutes to settle, then slice into individual sliders and serve warm.