Ham and Cheese Sliders
These Ham and Cheese Sliders are buttery, cheesy, pull-apart sandwiches baked together in one pan—perfect for busy nights, parties, and game day. Soft rolls are stuffed with ham and melty cheese, then topped with a savory Dijon-butter glaze and baked until golden.
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.
Notes
Yield: 12 sliders, about 4 servings as a main dish or 6–8 servings as a party snack. For parties with multiple dishes, plan about 2 sliders per adult and 1 per child; as a main dish, plan 3 sliders per adult. To make ahead, assemble through adding the top rolls (before the butter topping), cover tightly, and refrigerate up to 24 hours. When ready to bake, add the butter topping and bake as directed, adding 3–5 minutes if baking straight from the fridge. Leftovers keep in the refrigerator for 3–4 days and can be reheated covered in a 325°F oven for 10–15 minutes.
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