Baked Ham And Cheese Sliders Recipe

I created Baked Ham and Cheese Sliders on soft Hawaiian rolls with a tangy Dijon-mayo spread and a buttery poppyseed glaze, classic Ham Sliders that disappear at every party.

I always bring my Baked Ham And Cheese Sliders to game day, and they vanish before the commercials end. Soft Hawaiian rolls cradling thinly sliced deli ham become something unexpectedly addictive, there’s a little trick I do that makes folks ask for the recipe even though I act like it’s nothing.

These Ham Cheese Sliders feel fancy enough for a party but dumb easy to pull off, and every time someone takes a bite they get that “wait, what’s in this” look. Try them once and you’ll be the person everyone begs to bring the next spread.

Ingredients

• Soft slightly sweet rolls add carbs and a tender contrast to salty ham
• Lean deli ham provides protein, lots of savory flavor, can be quite salty
• Swiss cheese melts creamy, adds protein and calcium, mildly nutty and tangy
• Butter gives rich fat for browning and mouthfeel, high calories so use less
• Dijon mustard brings a sharp tang, low calories, it brightens rich bites
• Mayonnaise adds creaminess and moisture, mostly fat and smooth texture
• Poppy seeds give tiny crunch, subtle nutty flavor, visual interest and fiber
• Worcestershire sauce adds umami, tangy and savory depth, a little goes far

Ingredient Quantities

• 1 (12 count) package Hawaiian rolls
• about 1 pound thinly sliced deli ham
• about 12 slices swiss cheese
• 1/2 cup unsalted butter, melted
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon poppy seeds
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt and 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.

2. Keep the Hawaiian rolls together in the original arrangement and use a sharp serrated knife to slice the whole block horizontally so you have a top and bottom half.

3. In a small bowl mix the Dijon mustard and mayonnaise, taste and add a pinch of salt and pepper if you want, then spread that onto the cut faces of both the top and bottom halves.

4. Layer the bottom half with the thinly sliced deli ham distributing about 1 pound evenly, fold slices if needed to cover the rolls, then top with the 12 slices of Swiss cheese.

5. Put the top half of the rolls back on, press down gently so everything packs together.

6. In another bowl whisk together the melted 1/2 cup unsalted butter, poppy seeds, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, and a little salt and black pepper to taste. Pour or brush most of this buttery mixture evenly over the top of the rolls and try to get some of it into the seams between rolls.

7. Cover the dish tightly with foil and bake for 15 minutes, then remove foil and bake another 5 to 7 minutes until the tops are golden and the cheese is fully melted, keep an eye so it doesnt burn.

8. Let the sliders rest a couple minutes, slice between the rolls to separate into individual sliders and serve warm.

Equipment Needed

1. Oven (set to 350°F)
2. 9 x 13 inch baking dish or heavy foil to line it
3. Serrated bread knife for slicing the roll block cleanly
4. Cutting board to steady the rolls while slicing
5. Small mixing bowls (one for the mustard-mayo, one for the butter topping)
6. Measuring cups and spoons for the butter and seasonings
7. Whisk or fork to blend the butter mixture
8. Pastry brush or spoon to get the buttery glaze into the seams
9. Offset spatula or butter knife to spread the Dijon-mayo evenly
10. Oven mitts and a kitchen towel to handle the hot dish, dont forget these

FAQ

Baked Ham And Cheese Sliders Recipe Substitutions and Variations

• Hawaiian rolls: swap with slider buns, potato rolls, brioche rolls, or Parker House rolls, whichever you can find
• Thinly sliced deli ham: use turkey, roast beef, salami, or shaved chicken for a different flavor
• Swiss cheese: replace with provolone, Gruyere, mozzarella, or mild cheddar, they all melt nice
• Buttery mustard topping (butter, Dijon, mayo, poppy seeds): use olive oil or melted ghee for the butter, honey mustard or yellow mustard for the Dijon, Greek yogurt or sour cream for the mayo, and sesame seeds or everything bagel seasoning instead of poppy seeds

Pro Tips

– Chill the whole roll in the fridge for 10 to 15 minutes before you slice it, it firms up and you get a way cleaner cut without squishing the rolls.
– Pat the deli ham dry with a paper towel if it looks wet, extra moisture = soggy bread, nobody wants that.
– Hold back a little of the buttery topping and brush it on right after the sliders come out of the oven for extra shine and flavor, plus it helps the top stay soft instead of drying.
– Use a long serrated knife and a gentle sawing motion to slice between the rolls, or stick toothpicks in a few spots to keep everything from shifting while you cut.