Ham and cheese sliders are the perfect solution for when you need to feed a hungry group without spending hours in the kitchen. These little sandwiches are famous for their soft, buttery tops and the savory glaze that soaks into the bread as they bake.
They work just as well for a Sunday football game as they do for a quick family weeknight dinner.
Ingredients
This recipe makes 12 sliders (about 4 to 6 servings), depending on how hungry your crowd is.
- 1 pack (12 count) Hawaiian sweet rolls
- 1 pound thinly sliced honey ham
- 1/2 pound sliced Swiss cheese
- 1/2 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
The Bread
A top-notch slider starts and ends with the quality of the rolls. While you can use any small bun, the classic choice is the Hawaiian sweet roll. These rolls have a high sugar content and a very soft crumb, which creates a fantastic contrast with the salty ham and the sharp Swiss cheese.
The sweetness of the bread helps balance out the savory, vinegary glaze that we pour over the top before baking.
When you prepare the rolls, do not pull them apart individually. Keeping the slab of rolls intact allows you to slice the entire pack at once, creating a large “bottom” and a large “top.”
This method ensures that the sliders stay together in the oven and that the glaze drips down into the crevices between the buns rather than just running off the sides. It also makes assembly much faster.
Slab Slice
Preheat your oven to 350°F. Take the entire block of rolls out of the package. Use a long serrated bread knife to slice the whole slab in half horizontally.
Try to keep your knife level so the bottom half is the same thickness as the top half. Place the bottom slab into a 9×13 inch baking dish. If the rolls don’t fit perfectly, you can trim a little off the edges, but usually, they fit into a standard dish quite well.
Meat Stack
Layer the ham over the bottom buns. Instead of laying the slices flat, try to “ruffle” or fold the ham as you put it down. This creates air pockets and height, which makes the sandwich feel lighter and allows the cheese to melt into the meat more effectively.
Use the whole pound of ham; you want these sliders to be substantial. Make sure the ham reaches all the way to the edges so there are no “empty” bites.
Cheese Cover
Place the Swiss cheese slices over the ham. You want to overlap them slightly so that every square inch of the meat is covered in cheese. Swiss is the traditional choice because it melts beautifully and has a nutty flavor that pairs well with ham.
If you prefer a milder taste, you can use provolone or even havarti. Once the cheese is down, place the top slab of rolls back onto the sandwiches.
Glaze Whisk
In a small bowl, combine the melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, onion powder, and garlic powder. Whisk these together until the mustard is fully blended into the butter. This glaze is the “secret sauce” of the recipe.
The poppy seeds add a nice crunch, while the Worcestershire and mustard provide a deep, savory punch that cuts through the richness of the butter.
Butter Soak
Slowly pour the butter mixture over the tops of the rolls. Use a pastry brush or the back of a spoon to spread it evenly so that every bun is coated. Pay extra attention to the sides and the cracks between the rolls. You want that butter to seep down and toast the sides of the buns.
If you have time, let the pans sit for ten minutes before baking so the bread can absorb some of the flavors.
Foil Bake
Cover the baking dish tightly with aluminum foil. Bake for 12 to 15 minutes with the foil on. This allows the cheese to melt and the ham to heat through without the tops of the buns burning. After 15 minutes, remove the foil and bake for another 5 to 10 minutes.
Watch closely during this stage; you want the tops to become golden brown and slightly crisp, but the sugar in the bread can cause them to burn quickly.
Better Melt
To get a “top-notch” finish, consider the temperature of your meat. If you take the ham directly from a cold fridge and put it in the oven, the cheese might melt before the middle of the ham is warm. If you have time, let the sliced ham sit on the counter for ten minutes to take the chill off. This ensures that the entire slider reaches a uniform, hot temperature at the same time.
Another tip is to use a “staggered” cheese layer. Put half of the cheese on the bottom buns before the ham, and the other half on top of the ham. This acts as a glue, holding the ham to both the bottom and top of the bread. It makes the sliders much easier to eat because the filling won’t slide out when you take a bite. It results in a much more structural and satisfying sandwich.
Common Pitfalls
The biggest mistake is over-baking. Because these rolls are small and have a lot of sugar, they go from “perfectly toasted” to “burnt” very fast. Once you take the foil off, stay near the oven. As soon as the butter looks like it has soaked in and the tops are a rich caramel color, pull them out. The residual heat in the pan will continue to cook the bottoms for a few minutes.
Another issue is soggy bottoms. If you use too much glaze or if your ham is very wet, the bottom bun can become mushy.
To avoid this, make sure you don’t use more than a half-cup of butter. You can also lightly toast the bottom slab of bread in the oven for three minutes before you start layering the meat and cheese. This creates a small crust that protects the bread from getting too soft.
Can I Prepare These Sliders In Advance?
Yes, you can assemble the sliders, pour the glaze over them, and keep them in the fridge for up to 24 hours before baking. In fact, many people prefer this because it gives the bread more time to soak up the savory butter and mustard. If you do this, make sure the dish is covered very tightly with plastic wrap so the rolls don’t dry out.
When you are ready to eat, just take them out of the fridge and bake as directed, though you may need to add two or three minutes to the “foil-on” time since the pan is cold.
What Other Varieties Can I Make?
The ham and Swiss combo is a classic, but the “slider” method works for almost anything. You can make a “Turkey and Cranberry” version for the holidays using sliced turkey and a layer of cranberry sauce. Another popular choice is “Roast Beef and Provolone” with a bit of horseradish mixed into the butter glaze.
You could even do a “Pizza Slider” with pepperoni, marinara, and mozzarella. As long as you keep the buttery glaze on top, the method stays the same, allowing you to get creative with whatever you have in the fridge.
