These ham and cheese sliders are Hawaiian rolls topped with plenty of sliced ham, swiss cheese and an onion poppy seed butter, then baked to gooey perfection. The ultimate party snack to feed a crowd!
Sliders are one of go-to options for easy entertaining. From buffalo chicken sliders to Cuban style sliders, we love them all! This ham and cheese version is a classic recipe that never goes out of style.
Raise your hand if you love sandwiches! My family happens to adore sandwiches, especially when they’re bite sized like these delicious ham and cheese sliders. I make these tasty snacks for parties, game day, or even for an easy dinner option.
How do you make ham and cheese sliders?
The first step is to choose your slider rolls. For this recipe, I recommend using Hawaiian buns. The sweetness of the Hawaiian bread goes perfectly with the natural sweetness of the ham. The rolls are topped with ham and swiss cheese, then brushed with a savory butter and baked until the cheese is melted and bread is toasted.
The seasoned butter is a mixture of poppy seeds, mustard, minced dried onion and Worcestershire sauce. I know not everyone has a jar of dried onion in their spice cabinet, so you can substitute a pinch of onion powder if need be.
How long do you cook ham and cheese sliders?
These sliders take about 20 minutes to bake in the oven. You’ll want to cover your sandwiches so that the tops don’t burn while you’re waiting for the cheese to melt. After the cheese has melted, you can uncover your sliders and let them bake for a few more minutes until golden brown.
Tips for ham and cheese sliders
- Not a fan of ham? Try sliced turkey instead!
- You can use any variety of ham – I typically use honey ham or smoked ham, the key is to make sure it’s thinly sliced.
- I use swiss cheese because it’s classic, but you can absolutely try a different type of cheese. Other great options are cheddar, mozzarella, jack cheese or provolone.
- These sandwiches can be assembled up to 4 hours in advance. Store them covered in the fridge until you’re ready to put them in the oven.
- Ham and cheese sliders are best eaten immediately after they come out of the oven.
Ham and cheese slider variations
While ham and cheese are a perfect pairing on their own, you can add more ingredients to these sliders to adapt them to your taste preferences.
- Spicy: Add a layer of pickled jalapenos in between the ham and cheese.
- Club: Add turkey and bacon to the sandwiches.
- Italian: Use provolone cheese and add sun dried tomatoes and artichokes.
This recipe as written makes 12 sandwiches, I find that most people eat about 2 sliders. You can easily double or triple the recipe to feed a crowd.
Ham and cheese sliders are a welcome addition to any gathering. The seasoned butter really takes these sandwiches over the top and turns them into something special!
More great party snacks
Ham and Cheese Sliders
Ingredients
- 12 Hawaiian style rolls cut in half crosswise, do not separate the rolls
- 3/4 lb deli ham thinly sliced
- 1/2 lb swiss cheese sliced
- 6 tablespoons butter melted
- 2 teaspoons Dijon mustard
- 2 teaspoons poppy seeds
- 1 1/2 teaspoons dried minced onion
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped parsley
- cooking spray
Instructions
- Preheat the oven to 350 degrees F.
- Coat a sheet pan with cooking spray. Place the bottom half of the rolls on the pan.
- Layer the ham on top of the rolls, then layer the cheese over the ham.
- Place the tops of the rolls over the cheese.
- In a small bowl, whisk together the butter, mustard, poppy seeds, dried onion and Worcestershire sauce.
- Drizzle the butter mixture over the tops of the rolls.
- Cover the sandwiches with foil and bake for 15 minutes or until cheese is melted. Uncover the rolls and bake for an additional 3-5 minutes until the tops of the rolls are lightly browned.
- Sprinkle parsley over the top. Cut into individual sandwiches and serve immediately.
Margaret says
I served them as an appetizer with mustard for dipping and they were delicious!
Janie Hammette says
Have had these and, wow!, were they to die for! Found your recipe and have 72 ready for the oven for my daughter’s 50th birthday party! I know they’ll be a hit!!! Thanks!!!
Glo says
Can these be frozen.
Sara says
I think it would be ok but I haven’t tested this myself!
Cathy says
Yes I froze them and they were perfect.
Christina Whalen says
Can I use regular mustard in place of dijon? Just realized I was out of dijon 🙄 . Thanks
Sara says
That should work!
Holly says
Is the serving size 1 or 2 sliders?
Sara says
2 sliders!
K says
We dream about these! So yummy!
Sarah says
If I am making ahead, is it ok to pour the mixture on top before putting in the fridge until cook time? Or should I wait to do the top mixture until right before oven?
Sara says
It’s fine to pour the mixture over ahead of time!
Rosemary says
These.sliders are amazingly good!!! I prefer to pour the sauce over and refrigerate overnight to have the buttery flavor throughout, then bake the next day for lunch. I served them with a Cesar salad and everyone ate 2. Delicious.
Amber says
Delicious! My family loved them! I will be making these next week for our family New Years Eve gathering! So excited!!
Gail says
I made these for my nephews 30th birthday party and they were an absolute hit! My nephew told me “best ham and cheese sandwich he’d ever had”! Can’t wait for football season to make again!
Sandy says
These were delicious and I will be making them again! I don’t eat onions or mustard, but all the ingredients blended so well, I couldn’t tell they were included!
Cathy says
I dropped these off to a friend who was ill and they loved them!
Marie says
Can I do the day before since I am making like 100 sliders
Sara says
You can assemble them the day before, then bake them when you’re ready to eat!
Sue says
If I’m sending these for a funeral dinner, should I take them and allow the family to reheat when ready to eat?
Thx😁
Sara says
Yes they should be eaten warm!
Jessica Young says
These were very delish! Only thing I changed was the cheese and I used everything bagel seasoning in place of poppy seeds since I didnt have any. Kids devoured them ♥️ I cant wait to try different variations! Will definitely make it again!
Kitty says
My first time trying this but the mustard, butter,seasining mix ended up in clumps on top of the sandwches. Should I have blended it with a hand blender? They were still delicious.
Kathleen says
The butter and mustard mixtue ended up clumpy on top of the sandwiches. Any advice?
Sara says
It sounds like maybe the butter congealed when mixed with the cold mustard, I’d microwave the mixture for 5-10 seconds at a time until warm, then stir until smooth.
PLK says
Yes!!! I make the butter mixture and set it aside until it turns back into a softened butter. I then spread inside the rolls on both sides . Finish as directed. I do not pore it over rolls. Bake 5/10 minutes more uncovered and brown tops if you wish!!! So much tastier, no clumps and no greasy tops!!
Amber says
Make sure the butter is completed melted. Idk if it makes any difference, but I used margarine instead of regular butter. I melted the butter (took about 45 seconds for a stick of margarine stirred it with a spoon and then added the Worcester sauce, mustard, and onion powder. Hope this helps. 🙂
Jackie says
I hear mine in the stove. I melt the butter then add the Worcestershire sacuce then the remaining and mix with small whisk pour over the top cover with foil and put in the warm or hot oven. That’s the way I was taught to make it.
Bettie says
I love the ham and cheese sliders I used garlic powder, dried chopped onion,And parsley flakes mixed in with the butter man they were delicious