I reworked Baked Hot Ham And Cheese Sliders with an unexpected pantry staple that quietly turns the classic into something you’ll be eager to read about.

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I’m a little hooked on these things, and honestly I don’t always know why until I smell the rolls coming out of the oven. Sweet slider rolls (King’s Hawaiian or similar) and gooey Swiss cheese (or provolone) make a ridiculous combo that somehow becomes more than the sum of its parts.

People come for a bite and stay for the sneaky second helping, which is why these show up on my list of Baked Hot Ham And Cheese Sliders every time. If you need Easy Group Lunch Ideas that feel special but are zero fuss, give these a try and watch what happens.

Ingredients

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Soft sweet rolls add carbs and some fiber, make sliders pillowy and slightly sweet.
Thin deli ham gives lean protein, salty note, watch sodium levels though.
Melty Swiss brings protein and calcium, mild nutty flavor, not too sharp.
Melted butter adds rich fat and moisture, boosts flavor but high calories.
Dijon gives a tangy zip, low calories, sharp mustardy punch pushes flavors.
Tiny poppy seeds give crunch, subtle nutty taste, tiny fiber boost too.
Optional brown sugar adds sweet caramel notes, balances savory, adds extra carbs.

Ingredient Quantities

12 sweet slider rolls (King’s Hawaiian or similar)

about 1 pound thin sliced deli ham (roughly 12 to 16 slices), whatever you’ve got

12 slices Swiss cheese (or provolone)

1/2 cup (1 stick) unsalted butter, melted

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon poppy seeds

1 tablespoon dried minced onion or 1 teaspoon onion powder

1 tablespoon packed brown sugar (optional, for a touch of sweetness)

freshly ground black pepper to taste (optional)

How to Make this

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1. Preheat oven to 350 F and grease or line a 9×13 inch baking dish.

2. Slice the 12 slider rolls in half horizontally as a single sheet so bottoms stay together and tops stay together, then place the bottom sheet in the pan.

3. Layer the ham (about 1 pound, 12 to 16 slices) evenly over the bottoms, then top with 12 slices Swiss or provolone, overlapping as needed.

4. Put the top sheet of rolls back on, pressing gently so everything fits snug.

5. In a bowl whisk together 1/2 cup melted unsalted butter, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 tablespoon dried minced onion or 1 teaspoon onion powder, 1 tablespoon packed brown sugar if using, and freshly ground black pepper to taste until well combined.

6. Brush the butter mixture generously over the tops and sides of the rolls, get into the seams and cracks so flavor soaks in.

7. Cover tightly with foil and bake 15 to 20 minutes until the cheese is melted, then remove foil and bake another 5 to 7 minutes until the tops are lightly browned and a little crisp.

8. Let rest a couple minutes, then pull apart into individual sliders and serve warm.

Equipment Needed

1. 9×13 inch baking dish (or lined with foil or parchment)
2. Serrated knife to slice the rolls as a single sheet
3. Cutting board
4. Large mixing bowl
5. Whisk or fork for mixing the butter sauce
6. Pastry brush or spoon to brush the sauce into seams
7. Measuring cups and spoons
8. Aluminum foil to cover while baking, dont skip this
9. Oven mitts, youll want them handy
10. Spatula or tongs to pull sliders apart and serve

FAQ

Q: How long and at what temp do I bake these so the cheese melts but the tops dont burn? A: Bake at 350 F. Cover with foil and bake about 12 to 15 minutes until heated through and cheese is melty. Remove foil and bake another 2 to 4 minutes so the tops get lightly golden. If you want extra crisp cut the rolls in half and toast the cut sides in a skillet for 1 to 2 minutes before assembly.

Q: Can I make these ahead or freeze them? A: Yes. Assemble them in a foil pan but do not bake. Wrap tight and freeze up to one month. From frozen bake at 350 F covered for about 20 to 25 minutes, then uncover and bake another 5 to 10 minutes. If thawed overnight reduce bake time to the 12 to 15 minute range.

Q: What can I swap for the ham, cheese or rolls? A: Use thin sliced turkey, roast beef, or salami for the meat. Swiss works great but provolone, cheddar or fontina are good too. Any soft slider roll or dinner roll will do if you dont have King's Hawaiian. For a vegetarian version use grilled mushrooms or roasted peppers and extra cheese.

Q: How do I keep the sliders from getting soggy? A: Dont overdo the sauce inside. Brush most of the butter mixture on the top of the rolls only. Toasting the cut sides briefly before assembly helps, and putting a slice of cheese directly on the bottom roll under the ham creates a moisture barrier.

Q: Whats the best way to reheat leftovers? A: Oven is best. Cover and warm at 300 F for about 8 to 10 minutes so they heat through without drying. An air fryer works too at 350 F for 3 to 4 minutes. Microwave will warm fast but can make the rolls soggy.

Q: How many sliders should I plan per person? A: For appetizers plan 1 to 2 per person. For a main course plan 3 to 4 per person, depending on sides and appetites. Use toothpicks to hold them if youre serving buffet style and remove before eating.

Ham & Cheese Sliders Recipe Substitutions and Variations

Slider rolls: swap for potato rolls, brioche buns, or any soft dinner rolls like Martin’s, they give the same sweet soft bite.
Deli ham: use thin sliced turkey breast, smoked turkey, roast beef or pastrami, whatever deli meat you’ve got on hand.
Swiss cheese: swap with provolone, Gruyere, Jarlsberg or a mild sharp cheddar for more bite.
Dijon mustard: use spicy brown mustard, whole grain mustard, honey mustard, or mix yellow mustard with a little mayo to mellow it out.

Pro Tips

– Warm the rolls and ham a little before you assemble, like 15 to 20 seconds in the microwave for the rolls and 10 to 15 for the ham. It lets the cheese melt faster so you dont end up with cold pockets, and the bread wont soak up as much butter/sauce.

– Dont just brush the topping on the top, push some of it into the seams and between layers with the back of a spoon or a pastry brush. Its a small step but it makes every bite flavorful, not just the crust.

– Fold or layer the ham so theres no big bulky lumps, and add an extra slice of cheese on the end rolls if you like lots of gooey pull. Also press the assembled pan gently and chill for 10 minutes if you want cleaner slices when you pull them apart.

– Make ahead hack: assemble, wrap tight and refrigerate overnight or freeze for longer, then bake from cold adding a few extra minutes covered so the cheese melts through. Save any extra butter sauce to brush on after baking if the tops get too crisp.

Ham & Cheese Sliders Recipe

Recipe by Sarah level

0.0 from 0 votes

I reworked Baked Hot Ham And Cheese Sliders with an unexpected pantry staple that quietly turns the classic into something you’ll be eager to read about.

Servings

servings

Calories

347

kcal

Equipment: 1. 9×13 inch baking dish (or lined with foil or parchment)
2. Serrated knife to slice the rolls as a single sheet
3. Cutting board
4. Large mixing bowl
5. Whisk or fork for mixing the butter sauce
6. Pastry brush or spoon to brush the sauce into seams
7. Measuring cups and spoons
8. Aluminum foil to cover while baking, dont skip this
9. Oven mitts, youll want them handy
10. Spatula or tongs to pull sliders apart and serve

Ingredients

12 sweet slider rolls (King's Hawaiian or similar)
about 1 pound thin sliced deli ham (roughly 12 to 16 slices), whatever you've got
12 slices Swiss cheese (or provolone)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon poppy seeds
1 tablespoon dried minced onion or 1 teaspoon onion powder
1 tablespoon packed brown sugar (optional, for a touch of sweetness)
freshly ground black pepper to taste (optional)

Directions

Preheat oven to 350 F and grease or line a 9×13 inch baking dish.
Slice the 12 slider rolls in half horizontally as a single sheet so bottoms stay together and tops stay together, then place the bottom sheet in the pan.
Layer the ham (about 1 pound, 12 to 16 slices) evenly over the bottoms, then top with 12 slices Swiss or provolone, overlapping as needed.
Put the top sheet of rolls back on, pressing gently so everything fits snug.
In a bowl whisk together 1/2 cup melted unsalted butter, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 tablespoon dried minced onion or 1 teaspoon onion powder, 1 tablespoon packed brown sugar if using, and freshly ground black pepper to taste until well combined.
Brush the butter mixture generously over the tops and sides of the rolls, get into the seams and cracks so flavor soaks in.
Cover tightly with foil and bake 15 to 20 minutes until the cheese is melted, then remove foil and bake another 5 to 7 minutes until the tops are lightly browned and a little crisp.
Let rest a couple minutes, then pull apart into individual sliders and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.