Ham and Cheese Sliders
Soft dinner rolls, salty ham, melty cheese, and a buttery topping make these sliders a reliable crowd-pleaser. They are easy to assemble and bake in one pan, which makes them handy for game day, parties, or a casual week
Total
40 min
Servings
12 sliders
Level
Easy
Ham and cheese sliders are the kind of warm, pull-apart snack that works for many occasions. They are small enough for a party plate, but satisfying enough to serve with a salad or soup for a simple meal.
The method is straightforward. Keep the rolls connected, layer them with ham and cheese, brush on a savory butter mixture, then bake until the tops are golden and the cheese is melted.
A short covered bake helps the cheese melt without drying out the bread. Then the foil comes off so the tops can turn lightly crisp and glossy.
01What you'll need
Ingredients
12 items · 12 sliders
- 12 connected soft dinner rolls or slider rolls, such as Hawaiian rolls
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 12 ounces thinly sliced deli ham
- 8 ounces sliced Swiss cheese, cheddar, provolone, or a mix
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon poppy seeds, optional
- 1 teaspoon dried minced onion or 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, optional
- Pinch of salt, only if using unsalted ham or low-salt cheese
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish, or line it with parchment paper for easier cleanup.
2. Split the rolls
Keep the rolls attached in one slab. Use a serrated knife, which is a knife with a saw-like edge, to slice the whole slab in half horizontally. Place the bottom half in the baking dish.
3. Spread the sauce
Stir the mayonnaise and Dijon mustard together in a small bowl. Spread the mixture over the cut side of the bottom rolls. This adds moisture and a little tang.
4. Layer the filling
Arrange the ham evenly over the rolls, folding the slices so the filling is not too bulky in one spot. Add the cheese in an even layer. Place the top half of the rolls over the filling.
5. Make the butter topping
In a small bowl, mix the melted butter, Worcestershire sauce, poppy seeds if using, dried minced onion, garlic powder, parsley if using, and a small pinch of salt if needed.
6. Brush the tops
Brush the butter mixture over the tops and sides of the rolls. Try to get some of the onion and seeds on each roll. Let the sliders sit for 5 minutes if you have time so the topping can soak in slightly.
7. Bake covered
Cover the dish loosely with foil. Bake for 15 minutes, or until the cheese is mostly melted and the rolls are warm in the center.
8. Brown and serve
Remove the foil and bake for 8 to 10 minutes more, until the tops are golden. Let the sliders rest for 3 to 5 minutes, then cut along the roll lines and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the sliders up to 1 day ahead, cover, and refrigerate. Keep the butter topping separate if possible, then brush it on just before baking. Add 3 to 5 minutes to the covered bake time if baking from cold.
- Storage: Refrigerate leftover sliders in an airtight container for up to 3 days. The bread will soften over time, but the flavor will still be good.
- Reheating: Warm leftovers in a 325°F oven or toaster oven for 10 to 15 minutes. Cover with foil if the tops are browning too quickly. The microwave works for speed, but it makes the rolls softer.
- Cheese swaps: Swiss is classic, but cheddar, provolone, mozzarella, Monterey Jack, or pepper Jack all work. Use sliced cheese so it melts evenly.
- Ham swaps: Thin deli ham is easiest. Leftover baked ham also works if sliced thin. Turkey, roast beef, or chicken can be used with the same method.
- If the tops brown too fast: Cover the dish loosely with foil and keep baking until the cheese melts. This usually happens if the rolls are very soft or brushed with extra butter.
Cook's note
For cleaner cuts, let the baked sliders rest for a few minutes before slicing. If you cut them straight from the oven, the cheese may slide out more easily.
04Frequently asked
Questions & answers
Can I make ham and cheese sliders without poppy seeds?
Yes. The poppy seeds add a little texture and a classic look, but they are optional. You can leave them out or use sesame seeds instead.
What rolls are best for ham and cheese sliders?
Soft connected dinner rolls work best because they are easy to slice as one piece and bake evenly. Hawaiian rolls add sweetness, while plain dinner rolls taste a little less sweet.
How do I keep sliders from getting soggy?
Do not add too much sauce, and bake the sliders uncovered at the end so the tops can dry and brown slightly. If making them ahead, store the butter topping separately and add it right before baking.
Can I serve these at room temperature?
They taste best warm, when the cheese is melted. For food safety, do not leave ham and cheese sliders at room temperature for more than 2 hours.
Can I double the recipe?
Yes. Use two 9-by-13-inch pans or a large rimmed baking sheet. Keep the rolls close together so the sides stay soft, and rotate the pans halfway through baking if your oven has hot spots.
05Keep cooking
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