These baked ham and cheese sliders use King’s Hawaiian sweet rolls for a soft, slightly sweet base that pairs beautifully with sharp cheddar, Swiss, and a buttery poppy seed topping. I make them for game nights and they always disappear first.
Why You’ll Love This Recipe
- Pull-apart party sliders that feed a crowd without fuss
- Sweet rolls balance salty ham and sharp cheese for a perfect bite
- Simple spread and butter topping give big flavor with minimal work
- Easy to scale up or down depending on guests
I remember making these for a last-minute family gathering when I had less than an hour to pull dinner together. The buttery tops and melted cheese earned an instant request for the recipe.
Ingredients
- 1 package King’s Hawaiian Original Sweet Rolls (12-count) – sweet, soft rolls that hold fillings well, use fresh rolls for best texture
- 3 tablespoons mayonnaise – adds creaminess and helps the spread cling to rolls, choose a good-quality mayo for better flavor
- 2 tablespoons Dijon mustard – adds tang and depth, use Dijon over yellow for a sharper bite
- 1/2 pound thinly-sliced deli ham (such as Black Forest) – thin slices layer neatly, choose good deli ham for cleaner slices
- 1/4 pound deli-sliced sharp cheddar cheese – provides savory sharpness, slice thin so it melts quickly
- 1/4 pound deli-sliced Swiss cheese – adds a nutty, melty layer, good quality Swiss melts evenly
- 4 tablespoons unsalted butter, melted – gives a golden, crisp top, use unsalted to control seasoning
- 1 teaspoon Worcestershire sauce – umami boost, measure carefully so it does not overpower
- 1-1/2 teaspoons poppy seeds – classic topping, adds subtle crunch and appearance
- 1/2 teaspoon onion powder – depth of flavor without fresh onion texture
- pinch kosher salt, if needed – adjust only if your ham or cheeses are mild
Step-by-Step Instructions
Make the spread: stir together 3 tablespoons mayonnaise and 2 tablespoons Dijon mustard in a small bowl until smooth. Taste and adjust mustard if you prefer more tang. Set aside.
Slice the rolls: using a serrated bread knife, slice the 12-count slider buns in half horizontally to separate tops from bottoms. Work slowly and keep the knife level to avoid tearing the soft rolls.
Toast cut sides under the broiler: preheat your broiler to high with the rack in the second position from the top, about 6 inches from the element. Broil the cut sides only for 1 to 2 minutes until they are lightly golden. Watch constantly because they can burn fast. If your broiler runs hot, start at 1 minute and add time as needed.
Preheat the oven: set the oven to 350 degrees F and move the rack to the middle position. If using a darker pan, lower oven to 325 degrees F to prevent over-browning. Lightly spray a glass or light-colored ceramic baking dish with cooking spray.
Build the bottom layer: place the bottom half of the toasted rolls in the prepared dish so they touch edge to edge. Spread a little more than half of the Dijon-mayo mixture onto these bottoms for even flavor through every bite. Use the back of a spoon to get into corners.
Layer fillings carefully: on top of the mayo-coated bottoms, lay the cheddar slices in a single even layer, then add the ham in a mostly single layer, folding slices only to fit, and finish with the Swiss slices. Even layers help the cheese melt evenly. Spread the remaining Dijon-mayo onto the toasted side of the top halves and place them over the Swiss.
Make the topping: in a small bowl combine 4 tablespoons melted butter, 1 teaspoon Worcestershire sauce, 1-1/2 teaspoons poppy seeds, 1/2 teaspoon onion powder, and a pinch of kosher salt if needed. Pour the mixture evenly over the tops and sides of the rolls and use a pastry brush to distribute. It is okay if butter pools around the sliders in the dish.
Rest then bake: cover the dish tightly with foil and let sit 5 minutes at room temperature while the oven finishes preheating. Bake covered for 20 minutes so the fillings heat through and cheese melts.
Crisp the tops: remove foil and bake an additional 5 to 10 minutes until the tops are golden and a little crisp. Watch closely in these final minutes and check at 5 minutes to avoid over-browning.
Rest and serve: let the sliders stand for a few minutes so the cheese sets slightly, then cut into individual servings with a sharp knife. Serve hot with your favorite sides.
King’s Hawaiian Ham and Cheese Sliders
- Total Time: 45 mins
- Yield: 12 sliders 1x
Description
Savory ham and cheese sliders made with King’s Hawaiian sweet rolls, layered cheeses and ham, finished with a buttery poppy-seed topping.
Ingredients
- 1 package King’s Hawaiian Original Sweet Rolls (12-count)
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 pound thinly-sliced deli ham (such as Black Forest)
- 1/4 pound deli-sliced sharp cheddar cheese
- 1/4 pound deli-sliced Swiss cheese
- 4 tablespoons unsalted butter, melted
- 1 teaspoon Worcestershire sauce
- 1–1/2 teaspoons poppy seeds
- 1/2 teaspoon onion powder
- pinch kosher salt, if needed
Instructions
- To make the slider spread, stir together mayonnaise and 2 tablespoons Dijon mustard in a small bowl and set aside.
- Using a serrated bread knife, slice the slider buns in half to separate the tops from the bottoms and place them cut side up on a baking sheet.
- Preheat your oven’s broiler to high with the rack in the second position down from the top (about 6 inches from the broiler element) and broil the rolls on the cut sides only for 1?2 minutes until lightly toasted, watching closely so they don’t burn.
- Preheat the oven to 350 degrees F with the rack in the middle position and lightly spray a glass or light-colored ceramic baking dish with cooking spray (if using a pan with a darker interior, reduce the oven temperature to 325 degrees F).
- Place the bottom half of the toasted rolls in the prepared baking dish and spread a little more than half of the Dijon-mayo mixture onto the rolls in the baking dish.
- Assemble the sliders by layering the cheeses and meat in the following order: cheddar cheese, ham, Swiss cheese, then spread the remaining Dijon-mayo onto the toasted side of the top half of the rolls and place them over the Swiss layer.
- In a small bowl, combine the melted butter, Worcestershire sauce, poppy seeds, onion powder, and a pinch of salt (if using), pour over the sliders, and use a basting or pastry brush to distribute the butter and poppy seeds evenly over the tops and sides.
- Cover with foil and let stand for 5 minutes, then bake for 20 minutes until heated through and the cheese is melted; remove the foil and continue baking for 5?10 minutes until the tops are golden and crispy, watching carefully so they don’t get too dark.
- Let the sliders stand for a few minutes, cut into individual servings, and serve hot with potato chips, fries, or your favorite sandwich sides.
- Prep Time: 15 mins
- Cook Time: 30 mins
You Must Know
- Makes 12 sliders using a 12-count roll package
- Ready in about 35 to 45 minutes from start to finish depending on broiler and oven times
- Freezer-friendly for assembled unbaked sliders, and reheats well
My favorite ingredient here is the poppy seed butter topping. It gives a diner-style bakery finish that always takes these sliders from homey to memorable. One family Sunday this sauce started the best conversation about old recipes and new twists.
Storage tips
Store cooled leftovers covered in the refrigerator for up to 3 days. To reheat, place sliders in a 325 degrees F oven covered for 10 to 15 minutes, uncover and bake 5 minutes to refresh the top.
Ingredient substitutions
If you do not have Swiss use provolone or mozzarella for good melting. Replace cheddar with smoked cheddar for extra depth. For a lighter option swap mayonnaise for Greek yogurt, but lower the amount to taste.
Serving suggestions
These sliders pair well with crunchy potato chips, a simple green salad, or oven fries. For a party, serve them with pickles and a grainy mustard on the side so guests can customize each bite.
Freezer meal conversion
Assemble the sliders in a foil pan without baking, wrap tightly in plastic and foil, and freeze up to 1 month. Bake from frozen at 325 degrees F covered for 30 minutes, then uncover and bake another 10 to 15 minutes until heated through and golden.
Pro Tips
- Use a serrated knife pressed gently and a sawing motion to slice the rolls cleanly
- Toasting the cut side first prevents soggy tops and helps the spread stick
- Brush butter into cracks between rolls so every piece gets flavor and browning
- If using a dark pan reduce oven temperature by 25 degrees F to avoid over-browning
- For even melting, remove cheese from fridge 15 minutes before assembling
A warm, buttery tray of these sliders always brings people together at my table. They are easy to pull off and even easier to love.
External resources for more on sliders and food safety