Ham And Cheese Sliders

A spatula lifts a ham and cheese slider with a golden, seasoned bun from a baking dish filled with similar sliders.

These Ham and Cheese Sliders bake into soft, pull‑apart sandwiches layered with savory ham and melted Swiss. A brown‑sugar mustard topping adds a rich, buttery sweetness that makes these sliders completely irresistible.

Course Appetizers/Party Foods, Main Course

Cuisine American

Keyword Ham and Cheese Sliders, ham and swiss sliders

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 266kcal

Author Lisa O'Driscoll

Equipment

1 9x13 baking dish

Ingredients

3/4 cup butter melted
24 Hawaiian rolls
1 pound deli style ham thinly sliced
1 pound Swiss cheese thinly sliced
2 tablespoons brown sugar
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce:
1 tablespoon sesame seeds with poppy seeds
1 tablespoon dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder:

Instructions

Preheat oven to 350°F, and butter the bottom of a rimmed 13x9-inch baking pan or sheet with about a tablespoon of Butter. This will give the sliders a crispy, buttery bottom.
3/4 cup butter
Slice all of the rolls in half together, horizontally, careful to keep them together. Place the bottom half of Dinner Rolls on the buttered baking sheet.
24 Hawaiian rolls
Layer half of the sliced Ham on top of the rolls in the pan.
1 pound deli style ham
Add a layer of Swiss Cheese on top of the Ham.
1 pound Swiss cheese
Top the Swiss Cheese layer with a top layer of sliced Ham.
1 pound deli style ham
Place the top half of the Dinner Rolls on top of the sliced Ham layer.
Place the remaining melted Butter in a small bowl, and add Brown Sugar, Dijon Mustard, Worcestershire Sauce, Sesame with Poppy Seeds, dried Minced Onion, Onion Power and Garlic Power. Stir until mixed together. Spoon mixture evenly over the tops of the dinner rolls.
2 tablespoons brown sugar, 1 1/2 tablespoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce:, 1 tablespoon sesame seeds with poppy seeds, 1 tablespoon dried minced onion, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder:
Place a loose aluminum foil tent over the sliders and place them in the oven. Remove the foil after 15 minutes.
Bake until the rolls are lightly browned, and the cheese has melted, about 20 minutes altogether.

Notes

Fridge: Refrigerate leftover ham and cheese sliders in an airtight container for up to 3 days. Reheat in the oven at 300°F until warmed through.
Freezer: Freeze ham and cheese sliders after baking and cooling. Wrap them well, place them in a freezer safe bag or container, and freeze for up to 2 months. Thaw in the fridge before reheating.
Use a serrated knife: It will glide through the soft bread without tearing or squashing the layers.
Fold the foil tent loosely: You want the steam to escape so the rolls can brown nicely.
Check early for doneness: Check the sliders a few minutes early if your oven tends to run hot, since the sugar in the topping can go from golden to overly dark quickly.
Separate while hot: Cut through every roll line as soon as the pan comes out of the oven. The cheese separates much more cleanly while it is still hot and gooey.

Nutrition