Baked Ham And Cheese Sliders Recipe

I’m sharing Baked Ham and Cheese sliders on Hawaiian rolls with a Dijon mayo spread and a poppyseed butter sauce, plus one clever trick that makes them the game day bite everyone asks about.

I’ve been making game day food for years but these baked ham and cheese sliders still surprised me. Stacked on Hawaiian sweet rolls with that tangy Dijon mustard they get dangerously good, messy in the very best way.

They disappear at every party I bring them to and people actually hover, waiting for seconds before the platter is empty. Call them Ham Sliders or drop them onto your Football Food table, they sit right up there with easy appetizer recipes and party food appetizers.

Try them once and you wont stop bringing these to every casual get together.

Why I Like this Recipe

* I love how it’s a total crowd magnet, people keep coming back for more
* I like the gooey, stretchy middle when I pull one apart, it’s messy but so satisfying
* I enjoy that it’s low effort and perfect for nights when I don’t wanna fuss
* I like that reheats great and still tastes almost the same the next day, makes lunch easy

Ingredients

• Hawaiian sweet rolls: Soft, sweet enriched bread adds carbs and sugar, gives slider a sweet note.
• Deli ham: High in protein and sodium, processed meat, adds savory slightly salty flavor.
• Swiss cheese: Good protein and calcium, adds creamy nutty melt and some saturated fat.
• Mayonnaise: Rich and high in fat and calories, makes sliders creamy and a bit indulgent.
• Dijon mustard: Sharp tangy low calorie boost, adds bite and helps cut through richness.
• Melted butter and glaze: Adds richness and salt, increases calories and deep brown flavor.
• Brown sugar and poppy seeds: Brown sugar adds sweet caramel notes, poppy seeds give mild crunch.

Ingredient Quantities

• 12 Hawaiian sweet rolls (one 12 count package)
• 1 pound thin sliced deli ham
• 12 slices Swiss cheese (about 8 ounces)
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup unsalted butter melted
• 1 tablespoon poppy seeds
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

How to Make this

1. Preheat oven to 350°F and grease a 9 by 13 inch baking dish or line it with foil for easy cleanup.

2. Using a serrated knife slice the package of Hawaiian rolls horizontally through the middle so you have a single bottom layer and a single top layer still connected as two big pieces, dont separate the individual rolls yet.

3. Stir together 1/4 cup mayonnaise and 2 tablespoons Dijon mustard until smooth, then spread that mixture evenly over the cut surfaces of the bottom and top roll halves.

4. Layer the bottom half with the 1 pound thin sliced deli ham, distributing it so each slider will get roughly the same amount, then top with 12 slices Swiss cheese so the cheese covers the ham.

5. Place the top half of the rolls back on, pressing gently so everything sits snugly but not squashed.

6. In a small bowl whisk together 1/2 cup melted unsalted butter, 1 tablespoon poppy seeds, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and freshly ground black pepper to taste.

7. Pour the butter mixture evenly over the assembled sliders, using a spoon or a pastry brush to make sure the sauce soaks into the seams and coats the tops.

8. Cover the pan tightly with foil and bake for about 15 minutes until the cheese is melted and the rolls are warmed through.

9. Remove the foil and bake an additional 5 to 8 minutes until the tops are golden and the butter sauce is bubbly, watching closely so it does not burn.

10. Let the whole slab rest for 3 to 5 minutes, then cut between the rolls into 12 sliders and serve warm.

Equipment Needed

1. Oven set to 350°F
2. 9 by 13 inch baking dish or foil lined pan
3. Serrated knife Youll slice the rolls with this
4. Cutting board
5. Small mixing bowl
6. Whisk or fork for the mayo and butter mixes
7. Measuring cups and measuring spoons
8. Pastry brush or spoon to spread the butter sauce
9. Aluminum foil to cover the pan
10. Oven mitts or pot holders for removing the hot pan

FAQ

Baked Ham And Cheese Sliders Recipe Substitutions and Variations

• Hawaiian sweet rolls: swap with brioche or potato dinner rolls, or even split croissants for a richer, flakier slider — still soft and sweet, just a different vibe.
• Thin sliced deli ham: use roast turkey, smoked turkey, or sliced honey roast chicken for a lighter option; prosciutto or salami works too if you want saltier, more intense flavor.
• Swiss cheese: substitute provolone, gruyere, or mild cheddar for similar melt and mild nuttiness; fontina adds a creamier finish.
• Mayonnaise + Dijon mustard: mix Greek yogurt with honey mustard to cut calories but keep tang, or use whole grain mustard with a touch of sour cream; plain mustard with a little honey is fine too.

Pro Tips

1) Warm the rolls a little before you slice them, they separate cleaner and soak up the butter sauce better. Don’t overdo it though or they’ll get soggy, 10-15 seconds in the microwave or a few minutes in a warm oven is enough.

2) Make the butter sauce a little stronger than you think you need, cause the rolls soak some up. If you like punchier flavor add a splash more Worcestershire or an extra teaspoon of brown sugar, it’ll caramelize and give better color.

3) Use a pastry brush and also poke the sauce into the seams with a small spoon or toothpick so it gets between each roll, that way you dont get dry edges. Brushing the tops just isnt enough sometimes.

4) Let it rest a bit longer than you might think, 5 to 8 minutes makes cutting cleaner and the cheese sets so it wont pull everything apart when you slice. For razor clean cuts try using unflavored dental floss or a serrated knife sawing gently.

5) Make-ahead and variations: assemble the whole pan and refrigerate for a few hours or overnight if you want to save time, then bake straight from cold adding a few extra minutes. Also try swapping half the ham for thin sliced roast pork or adding a few paper thin pickle slices for extra tang, just dont overload the rolls.