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Ham and Cheese Sliders Recipe
Quick Intro to This Ham and Cheese Sliders Recipe
This Ham and Cheese Sliders Recipe gives you buttery, cheesy, pull-apart sandwiches baked in one pan—perfect for busy nights, parties, and game day, without a lot of fuss.
They’re the kind of baked ham and cheese sliders you can set on the table and watch disappear, whether you’re feeding teenagers, picky little ones, or a hungry crowd during the big game.
What Are Ham and Cheese Sliders?
Ham and cheese sliders are mini, oven baked sliders made with soft dinner rolls (usually Hawaiian), layers of sliced ham, melty cheese, and a savory butter topping. They’re baked together in a casserole dish so you get those fun, pull apart ham sliders—crispy at the edges, soft and cheesy in the middle.
I started making this exact Ham and Cheese Sliders Recipe when my kids were in middle school and we were racing from band concerts to basketball practice. I needed an easy slider recipe that felt like “real food,” not just a snack. These hit that sweet spot: cozy like a grilled cheese, a little fancy with the Dijon and poppy seeds, but still very family friendly sliders.
You can keep them classic—ham and Swiss sliders with a buttery mustard glaze—or play around with flavors based on what’s in your fridge. They’re my go-to party sandwich sliders for:
- Friday night football games
- New Year’s Eve “eat all the finger food” spreads
- Holiday leftovers (hello, extra ham from Christmas or Easter)
Health-wise, are they kale salad? No. But you can make them a bit lighter with lean ham, reduced-sodium deli slices, and whole wheat slider rolls. And because they’re rich and cheesy slider sandwiches, people feel full with just a couple, so you can round out the meal with a big salad or veggie tray.
Why You’ll Love This Ham and Cheese Sliders Recipe
- Fast and fuss-free. The whole pan is ready in about 30 minutes, and most of that is hands-off baking time.
- Feeds a crowd without stress. This batch makes 12 sliders, and you can easily double or even triple it for large gatherings.
- Perfect game day sliders. They stay warm and gooey for a while, so guests can grab one whenever they wander through the kitchen.
- Kid-approved, adult-approved. Mild enough for kids, but that Dijon-butter glaze keeps the grown-ups happy too.
- Flexible with ingredients. Use Swiss, cheddar, provolone—whatever cheese and ham you’ve got—this recipe is very forgiving.
- Great make-ahead option. Assemble the night before, bake before serving, and enjoy the extra breathing room when guests arrive.
- Budget-friendly crowd-pleaser. Deli ham, cheese slices, and a pack of rolls stretch into a full pan of hearty sandwiches.
- Works for holidays and busy weeknights. These oven baked sliders are just as welcome at a Christmas buffet as they are on a random Tuesday.
Ingredients for Baked Ham and Cheese Sliders
Here’s everything you need for these cheesy, pull apart ham sliders. I’ll note a few swaps and tips along the way.
For the sliders
- 12 soft slider rolls (Hawaiian rolls are classic, but any soft dinner roll works)
- 12–16 ounces sliced ham (about 3/4–1 pound; use deli ham, leftover holiday ham, or a mix)
- 8–10 slices Swiss cheese (about 6–8 ounces; you can also use provolone, cheddar, or Colby Jack)
- 2 tablespoons mayonnaise (adds moisture and creaminess; use light mayo if you prefer)
- 1–2 teaspoons yellow mustard or Dijon (spread thinly; use yellow for milder flavor, Dijon for a little bite)
For the buttery topping
- 1/2 cup (1 stick) unsalted butter, melted (salted butter is fine—just reduce added salt a bit)
- 1 tablespoon Dijon mustard (this goes in the topping for that classic ham and Swiss sliders taste)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (balances the salt and mustard; white sugar works in a pinch)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon poppy seeds (optional but traditional; sesame seeds also work)
- 1/2 teaspoon kosher salt (reduce to 1/4 teaspoon if using salted butter)
- 1/2 teaspoon black pepper
Helpful ingredient tips
- Ham: Look for reduced-sodium ham if you’re watching salt. Thinner slices layer better and get nice and warm in the oven.
- Cheese: Swiss melts beautifully and gives that classic flavor, but I often mix a few slices of cheddar in for color and extra richness.
- Rolls: The softer the roll, the better. If they’re a bit stale, this recipe actually brings them back to life.
- Butter topping: Melt the butter gently so it doesn’t sputter; a glass measuring cup in the microwave works great.
How to Make These Easy Slider Sandwiches
These ham and cheese sliders come together in a few simple steps. Let me explain how I do it so everything bakes evenly and stays nice and gooey.
1. Preheat your oven and prep the pan.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. This keeps the sliders from sticking and helps with those lovely crispy edges.
2. Slice the rolls as one big slab.
Without pulling the rolls apart, use a serrated knife to slice the entire package horizontally, like you’re cutting a big sandwich. Place the bottom “slab” of rolls into the baking dish.
3. Spread a thin mayo-mustard layer.
In a small bowl, stir together 2 tablespoons mayonnaise and 1–2 teaspoons mustard. Spread this over the bottom half of the rolls. It shouldn’t be thick—just enough to add flavor and keep the bread from drying out.
4. Layer on the ham.
Arrange the sliced ham evenly over the rolls. I like to fold each slice slightly so you get a nice “stacked” texture without huge thick clumps. Try to cover the whole surface so every slider gets some ham.
5. Add the cheese.
Place the cheese slices in an even layer over the ham. It’s okay if they overlap a bit. If your slices are big, you can tear them into smaller pieces to cover everything. Remember, as these bake, the cheese will melt and spread.
6. Top with the remaining rolls.
Place the top “slab” of rolls over the cheese, lining it up with the bottom. Gently press down with your palms—just enough to help everything settle, not so much that you squash the rolls.
7. Mix the buttery topping.
In a medium bowl or glass measuring cup, whisk together the melted butter, 1 tablespoon Dijon, Worcestershire sauce, brown sugar, onion powder, garlic powder, poppy seeds, salt, and pepper. Taste a drop—this is your chance to adjust salt or sugar slightly to your liking.
8. Brush (or pour) over the sliders.
Using a pastry brush, generously brush the butter mixture over the tops of the rolls, letting some run down the sides and in between. If you don’t have a brush, pour the mixture evenly over the top and use the back of a spoon to spread it around.
9. Cover and bake.
Cover the baking dish tightly with aluminum foil. Bake at 350°F for 15 minutes. Covering helps the sliders steam a bit so the cheese melts fully and the rolls stay soft.
10. Uncover and finish baking.
Remove the foil and bake for another 7–10 minutes, or until the tops are golden brown and the cheese is melted and bubbly. Keep an eye on them—ovens vary, and you don’t want them to get too dark.
11. Rest, slice, and serve.
Let the sliders rest for 5 minutes; this helps everything set up so they slice cleanly. Use a sharp knife to cut along the lines of the rolls and serve warm. They’ll pull apart easily and disappear even faster.
Servings & Timing
- Yield: 12 ham and cheese sliders (about 4 servings as a main dish, or 6–8 servings as a party snack)
- Prep Time: 10–15 minutes
- Bake Time: 22–25 minutes
- Total Time: About 35–40 minutes (including a few minutes of resting time)
For planning: most adults will happily eat 2–3 sliders, and kids usually eat 1–2. For game day sliders or a potluck, I plan on 2 sliders per person if there are lots of other dishes on the table.
Tasty Variations on Ham and Cheese Sliders
Here are some fun twists if you want to change things up or accommodate different eaters.
- Spicy Jalapeño Sliders: Add sliced pickled jalapeños and use pepper jack cheese for kick.
- Turkey and Swiss Party Sliders: Swap the ham for deli turkey and keep the rest the same for a lighter take.
- Ham, Cheddar, and Ranch Sliders: Use cheddar cheese and stir 1–2 teaspoons dry ranch seasoning into the butter topping.
- Hawaiian Ham Sliders: Add a thin layer of crushed pineapple (well drained) over the ham for a sweet-savory combo.
- Low-Sodium-Friendly Sliders: Use low-sodium ham, reduced-sodium cheese, and go light on the added salt in the topping.
- Breakfast Sliders: Add a layer of scrambled eggs and use a mix of ham and crispy bacon with cheddar cheese.
Storage, Reheating, and Make-Ahead Tips
These ham and cheese sliders are excellent make-ahead party sandwich sliders, and they reheat surprisingly well.
Storing leftovers
- Let leftover sliders cool to room temperature.
- Place in an airtight container or wrap tightly with foil.
- Store in the refrigerator for up to 3–4 days. (That lines up with USDA guidance for cooked ham.)
Freezing
- Wrap individual sliders in foil or plastic wrap, then place in a freezer-safe bag.
- Freeze for up to 2 months.
- For best texture, thaw overnight in the fridge before reheating.
Reheating
- Oven (best texture): Place sliders in a baking dish, cover with foil, and warm at 325°F for 10–15 minutes (longer if frozen), until heated through and cheese is melted again.
- Air fryer: Reheat at 300°F for 4–6 minutes, checking halfway so the tops don’t over-brown.
- Microwave: Use short bursts (20–30 seconds at a time) and cover with a damp paper towel—this keeps them from drying out, though they’ll be a bit softer.
Make-ahead
- Assemble the sliders through Step 6 (before adding the butter topping).
- Cover the dish tightly and refrigerate for up to 24 hours.
- When ready to bake, stir up the butter topping, pour/brush it on, and bake as directed—add 3–5 extra minutes if they’re going straight from the fridge to the oven.
Recipe Notes from My Kitchen
- Don’t skip resting time. Those 5 minutes after baking help the cheese settle so the sliders slice cleanly instead of turning into a gooey (though tasty) mess.
- Taste the butter mixture. Everyone’s salt tolerance is a little different, and ham is salty already—tasting the glaze before you pour it on gives you control.
- Watch the bottoms. If your oven runs hot, place the baking dish on the middle rack and check the bottoms of the rolls when you uncover them so they don’t get too dark.
- Use what you have. I’ve made these with random cheese ends and leftover holiday ham; they still turn out wonderful. Sometimes “use up the odds and ends” recipes are the most loved.
- Serve with something fresh. A simple green salad, coleslaw, or a veggie tray balances the richness and makes the whole meal feel a bit lighter.
- Keep them warm for parties. You can set the baking dish over a warm (not hot) burner or keep the oven at about 200°F and hold them there for 20–30 minutes.
Ham and Cheese Sliders Recipe FAQs
Can I make this Ham and Cheese Sliders Recipe the night before?
Yes—assemble the sliders without the butter topping, cover tightly, and refrigerate up to 24 hours; add the topping and bake just before serving.
What’s the best cheese for ham and cheese sliders?
Swiss is classic for ham swiss sliders, but provolone, cheddar, mozzarella, or a mix all melt well and taste great.
Can I use leftover holiday ham instead of deli ham?
Absolutely; slice it thinly if you can, and layer it evenly so every slider gets a good balance of meat and cheese.
How do I keep the sliders from getting soggy?
Don’t overload them with mayo, make sure the pan isn’t too tightly covered with steam for too long, and bake uncovered for the last several minutes so the tops crisp slightly.
Can I make these sliders without poppy seeds?
Yes—just leave them out, or replace with sesame seeds or everything bagel seasoning for a fun twist.
How many sliders should I plan per person for a party?
If you’re serving other snacks, estimate 2 sliders per adult and 1 per child; if they’re the main dish with only a simple side, plan on 3 per adult.
Can I make this a lower-sodium or lighter recipe?
Use reduced-sodium ham and cheese, whole wheat rolls, cut the butter to 6 tablespoons, and go gentler on added salt in the topping.
Do these work well as lunchbox leftovers?
Yes—my kids used to take them cold or room temperature; wrap in foil and they warm up a bit by lunchtime, or use a small insulated container.
Final Thoughts on These Cheesy Slider Sandwiches
This Ham and Cheese Sliders Recipe is one of those dependable, crowd-pleasing dishes you can keep in your back pocket for busy weeks, last-minute guests, game days, and holiday gatherings alike. It’s simple, cozy, and flexible enough to match whatever you’ve got in the fridge.
If you make these baked ham and cheese sliders, I’d love to hear how they turned out—tell me what variations you tried, or which team you were cheering for while you ate them. And if you’re in a slider mood, check out more easy slider recipes and family friendly sliders on the blog for your next party spread.
Ham and Cheese Sliders
Ingredients
- 12 soft slider rolls such as Hawaiian rolls, kept together as one slab
- 12 to 16 ounces sliced ham deli ham or thinly sliced leftover ham
- 8 to 10 slices Swiss cheese about 6–8 ounces; or provolone, cheddar, or Colby Jack
- 2 tablespoons mayonnaise
- 1 to 2 teaspoons yellow or Dijon mustard for spreading on rolls
- 1/2 cup unsalted butter melted; use less salt if using salted butter
- 1 tablespoon Dijon mustard for the buttery topping
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar light or dark
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon poppy seeds optional; or substitute sesame seeds
- 1/2 teaspoon kosher salt reduce to 1/4 teaspoon if using salted butter
- 1/2 teaspoon black pepper freshly ground, if possible
- non-stick cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.non-stick cooking spray or butter
- Without separating the rolls, use a serrated knife to slice the entire package horizontally into a top and bottom slab. Place the bottom slab of rolls into the prepared baking dish.12 soft slider rolls
- In a small bowl, stir together the mayonnaise and 1–2 teaspoons yellow or Dijon mustard. Spread a thin, even layer over the cut side of the bottom rolls.2 tablespoons mayonnaise, 1 to 2 teaspoons yellow or Dijon mustard
- Arrange the sliced ham evenly over the bottom rolls, folding the slices slightly so they cover the entire surface without forming very thick clumps.12 to 16 ounces sliced ham
- Place the Swiss cheese slices in an even layer over the ham, tearing slices as needed so they cover the whole surface. The cheese will melt and spread as it bakes.8 to 10 slices Swiss cheese
- Set the top slab of rolls over the cheese, aligning it with the bottom layer. Gently press down with your palms to help everything settle without squashing the rolls.12 soft slider rolls
- In a bowl or glass measuring cup, whisk together the melted butter, 1 tablespoon Dijon mustard, Worcestershire sauce, brown sugar, onion powder, garlic powder, poppy seeds, salt, and pepper. Taste and adjust the seasoning if needed.1/2 cup unsalted butter, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon poppy seeds, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- Using a pastry brush, generously brush the butter mixture over the tops of the rolls, letting some drip down the sides and between the sliders. If you don’t have a brush, pour the mixture evenly over the top and spread it with the back of a spoon.
- Cover the baking dish tightly with aluminum foil. Bake at 350°F (175°C) for 15 minutes to let the sliders steam and the cheese melt.
- Remove the foil and bake for another 7–10 minutes, or until the tops are golden brown and the cheese is melted and bubbly. Check that the bottoms are not getting too dark.
- Let the sliders rest in the pan for about 5 minutes to set. Then use a sharp knife to cut along the lines of the rolls. Serve warm, pulling the sliders apart as you go.
