Party-worthy and delectable Ham and Cheese Sliders recipe made with Hawaiian Sweet Rolls, smoked honey ham, and Swiss Cheese slathered with a Dijon mustard poppy seed butter.
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I grew up watching my family crowd around a tray of warm sliders, tearing into soft Hawaiian rolls stuffed with ham and gooey Swiss. These ham and cheese sliders — built on sweet rolls, smoky honey ham, Swiss cheese, and a tangy Dijon-poppy seed butter — are the kind of party food that disappears before you can refill your plate. They’re quick to assemble, travel well for potlucks, and scale up easily for a crowd. If you want a guaranteed hit for game day, holiday appetizers, or an easy weeknight upgrade, this is it — and if you like hearty, make-ahead party bites, try this baked spaghetti casserole for your next gathering for a different kind of comfort-food spread: baked spaghetti casserole.
What makes this recipe special
This slider recipe hits three party-friendly notes: sweet, smoky, and savory. Hawaiian rolls add a pillowy sweetness that contrasts the salty smoked honey ham; Swiss melts into creamy blanket that binds everything together, and the Dijon-poppy seed butter brings sharpness, a little tang, and a glossy finish that keeps the tops from drying out. It’s quick to build, can be prepped ahead, and bakes into a neat tray that’s perfect for serving straight from the pan.
“Hands-down the easiest party appetizer — every time I bring these, people ask for the recipe. The poppy seed butter is the real show-stopper.” — a regular slider fan
Step-by-step overview
Before you dive into the recipe, here’s the simple flow:
- Split a tray of Hawaiian sweet rolls horizontally, leaving the roll block intact.
- Layer Swiss cheese and thin slices of smoked honey ham between the rolls.
- Whisk together melted butter, Dijon, poppy seeds (and a touch of brown sugar or honey if you like extra glaze).
- Brush or pour the butter mixture over the assembled sliders so it soaks into the tops.
- Cover and bake until cheese is melted and the rolls are warmed through; uncover briefly to brown the tops.
- Rest a few minutes, slice into portions, and serve warm.
This method keeps assembly fast and gives consistent heat for melty cheese and evenly warmed ham.
Gather these items
- 12-pack Hawaiian sweet rolls (King’s Hawaiian-style), split into top and bottom halves
- 10–12 oz sliced smoked honey ham (thinly sliced deli-style) — about 2–3 slices per slider depending on thickness
- 8–10 slices Swiss cheese (Emmental or Gruyère also work)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon poppy seeds
- 1 tablespoon brown sugar or honey (optional; adds glossy sweetness)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper (to taste)
Ingredient notes and substitutions:
- If you prefer sharper flavor, swap Swiss for sharp cheddar or provolone.
- For a smokier bite use Black Forest ham; for a milder taste use honey ham.
- Gluten-free or sandwich rolls can replace Hawaiian rolls, but watch bake time — they may brown faster.
- Want these vegetarian? Use grilled or smoked seitan and swap Swiss for a melty plant-based cheese.
For another meal idea that’s great for feeding a crowd, consider serving sliders alongside this hearty baked spaghetti casserole for variety: another baked spaghetti casserole.
How to prepare it
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or leave the roll pan intact if using the roll package tray.
- Using a serrated knife, slice the entire block of rolls horizontally into top and bottom (don’t separate individual rolls). Place the bottom half in the dish.
- Layer cheese over the bottom half so each roll gets melted cheese. Top with even slices of smoked honey ham.
- Put the top half of the rolls back on. Press down gently so the layers settle.
- Whisk melted butter, Dijon, poppy seeds, brown sugar (if using), garlic powder, onion powder, and a pinch of salt and pepper until combined.
- Brush or pour most of the butter mixture over the top of the rolls, letting some seep into the crevices. Reserve a small amount for serving if you like extra shine.
- Cover the dish tightly with foil and bake 12–15 minutes, until warmed through and cheese is soft. Remove foil and bake 4–6 more minutes to brown the top.
- Remove from oven and let rest 3–5 minutes. Cut between rolls with a serrated knife to separate sliders. Spoon any extra butter over the cut edges if desired.
Quick safety tip: keep hot foods at safe temperatures — serve promptly and refrigerate leftovers within two hours.
Best ways to enjoy it
These sliders shine served warm and slightly gooey. Pairing ideas:
- Classic: crisp kettle chips, dill pickles, and a bowl of mustard for dipping.
- Brunch: serve with a simple arugula salad and pickled red onions for brightness.
- For a southern-inspired spread: coleslaw and baked beans.
- Drinks: amber ales or a fruity Riesling cut through the salt; a crisp sparkling water or cider also pairs nicely.
If you want a lighter side, these sliders balance well with the fresh protein-packed texture of cottage cheese wraps — a good option for anyone looking for a lighter companion dish: high-protein cottage cheese wraps recipe.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container or wrapped tightly in foil for 3–4 days.
- Reheating (oven): Reheat in a 325°F (160°C) oven, covered with foil, for 10–12 minutes or until warmed through. Remove foil for the last 2–3 minutes to refresh top crispness.
- Microwave (quick): Microwave single sliders 20–30 seconds, but tops will be soft rather than toasted.
- Freezing: Wrap the whole slider tray tightly with foil and then plastic wrap. Freeze up to 2 months. Thaw overnight in the fridge, then reheat in a 325°F oven for 20–25 minutes covered, uncover to brown.
- Food safety: refrigerate within 2 hours of baking and reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Slice rolls in one straight motion with a long serrated knife for neat tops and bottoms.
- Don’t overload with ham — too many layers can prevent even heating. Thin deli slices are ideal.
- Use parchment paper under the rolls for easier cleanup and to lift sliders from the pan.
- If you like a caramelized top, sprinkle a light dusting of extra brown sugar before the final uncovered bake.
- For easier transport to potlucks, bake at home, cover tightly with foil, and reheat at the venue for 10 minutes at 325°F.
Creative twists
- Add a smear of honey mustard or a thin layer of apricot jam on the bottom for sweet-savory contrast.
- Swap Swiss for provolone and add sliced pickles between ham layers for a tangy crunch.
- Make them spicy: mix a teaspoon of Sriracha into the butter mixture.
- Vegetarian option: replace ham with grilled portobello or marinated tempeh and use a robust vegan cheese.
- Mini deluxe: top each slider with a small pile of caramelized onions and a dab of Dijon before baking.
Helpful answers
Q: Can I prepare these ahead of time?
A: Yes — assemble the sliders, cover tightly, and refrigerate up to 24 hours before baking. Bring to room temperature for 15 minutes before baking to ensure even reheating.
Q: How can I prevent soggy bottoms?
A: Use slightly drier sandwich ham (not packed in excess brine), avoid over-brushing with butter on the bottom, and bake covered just long enough to melt the cheese. Parchment between the pan and rolls can also help.
Q: Can I double the recipe for a crowd?
A: Absolutely. Use two baking dishes or a larger sheet pan; bake until centers reach the same warm, melty temperature. Rotate pans halfway through if needed.
Q: What’s the best cheese for melt and flavor?
A: Swiss is classic for its mild nuttiness and great melting. Gruyère or provolone are excellent alternatives.
Q: Are sliders safe to freeze after baking?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
If you’d like more poppy-seed butter inspiration, Pastry Chef Online’s take on poppy seed ham biscuits shows a similar glossy, buttery topping that’s worth exploring: The Best Poppy Seed Ham Biscuits – Pastry Chef Online. For another straightforward slider method and serving ideas, Small Town Woman’s slider recipe is a handy reference: Baked Ham and Cheese Sliders (Small Town Woman). And if you’re comparing techniques and timing, RecipeTin Eats offers a solid hot ham and cheese slider guide with clear photos: Hot Ham and Cheese Sliders – RecipeTin Eats.
Ham and Cheese Sliders
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or leave the roll pan intact if using the roll package tray.
- Using a serrated knife, slice the entire block of rolls horizontally into top and bottom. Place the bottom half in the dish.
- Layer cheese over the bottom half so each roll gets melted cheese. Top with even slices of smoked honey ham.
- Put the top half of the rolls back on. Press down gently so the layers settle.
- Whisk melted butter, Dijon, poppy seeds, brown sugar (if using), garlic powder, onion powder, and a pinch of salt and pepper until combined.
- Brush or pour most of the butter mixture over the top of the rolls, letting some seep into the crevices. Reserve a small amount for serving if you like extra shine.
- Cover the dish tightly with foil and bake for 12–15 minutes, until warmed through and cheese is soft.
- Remove foil and bake for an additional 4–6 minutes to brown the top.
- Remove from oven and let rest for 3–5 minutes. Cut between rolls with a serrated knife to separate sliders. Spoon any extra butter over the cut edges if desired.
