Best Ham and Cheese Sliders Recipe
Easy oven baked ham and cheese sliders are perfect for a crowd. Oozing with Swiss cheese and loaded with ham, these tasty sliders will disappear quickly.
Those of you who have known me awhile probably remember that in the past, especially in college, I was known as the grilled cheese queen. Grilled cheese sandwiches in any shape or form pretty much constituted my entire lunch and dinner menus, and ahem, maybe a breakfast or two as well. Still love ’em, but I definitely have widened my repertoire a bit.
Okay, I still make a lot of grilled cheese sandwiches, because sometimes that’s what I just really need to eat. Grilled cheese sandwiches are my comfort food, right behind popcorn. One of my favorites are these Parmesan crusted pepperoni grilled cheese sandwiches. So delicious!
So when I take these ham and cheese sliders out of the oven, all crispy and gooey with melted cheese, I’m transported back to my grilled cheese days. Except! These are about a hundred times better than an ordinary grilled cheese sandwich.
This recipe will serve a hungry crowd, and you can easily double it if you need to. Serve them nice and hot right out of the oven, and you’ll be surprised at how quickly they disappear. Perfect for family get togethers any time of the year.
About these ham and cheese sliders
I like to use sweet Hawaiian slider rolls for these ham and cheese sliders. They come packaged with 12 rolls all connected to each other, which makes this slider recipe really easy to prepare.
Just keep them all connected, and slice them all at once horizontally, keeping the top and bottom halves intact, so that you have one big bottom and one big top. Okay, let me rephrase that, I didn’t mean to get all personal about bottoms and tops. Your SLIDER ROLLS will be in two big pieces, top and bottom. Phew!
Moving on…Spread each half with a mixture of mayonnaise, Dijon mustard, and honey. Put the bottom half in a baking pan. Then layer on the cheese, ham, and more cheese. I like a lot of cheese and I’m pretty generous with the ham, as well. You may use as much as you like but I would advise a fair amount of cheese. Everyone loves cheese…and these sliders aren’t even trying to be a low-cal recipe so you might as well just go for it.
D0n’t worry about lining up the edges of ham and cheese with the individual rolls. Just layer it on. When you take these sliders out of the oven, you’ll use a sharp knife to cut each roll apart. Kind of like lasagna.
Put the top half of the rolls over the cheese and ham. Mix up a tasty concoction of melted butter, more mustard, poppy seeds, dried onion, garlic powder, and Worcestershire sauce and brush it over the tops of the rolls. Some of it will run down the sides and into the cracks. Don’t worry, that’s just a lot of deliciousness making its way into the sliders.
Cover the pan with foil and bake for about a half hour, uncover, and bake ten minutes more to crisp up the top.
Cut into individual sliders and serve them nice and hot, with the cheese oozing out the sides.
Note: I’ve made these again since I photographed and I realized I doubled up on the poppyseeds the day I photographed them. So yours won’t look quite as poppyseedy unless you do the same. I’d recommend doing it as written in the recipe, though.
How to make these sliders your own:
There are a lot of ways you make these sliders your own special creation. My mom and I started talking about this, and we have all sorts of ideas. Here’s just a few:
- This one might be obvious, but you could use a different deli meat or cheese. Not a fan of Swiss cheese? Try cheddar. Not a fan of ham? Use deli turkey or chicken. Or try turkey sliders (aka Rachel sandwiches) with turkey, Swiss, coleslaw, and Thousand Island dressing.
- Can’t find the Hawaiian slider rolls? Use what your grocery store bakery offers.
- Some add-ins we think are delicious: very thinly sliced apples, baby spinach leaves, apricot or raspberry preserves, caramelized onions, tomato or onion jam, or fig jam. Spread these on the buns in place of the mustard/mayo mixture, or along with it.
- A grainy mustard is really good with the ham and Swiss combination. You could use Dijon mustard, or horseradish, or whatever you have on hand. I wouldn’t advise regular yellow mustard, though. The mustard goes so well with the ham, so I wouldn’t advise making these without dijon mustard.
- The topping could include more garlic, if you’re a garlic fan. Or make a sweeter tasting topping with brown sugar (1/4 cup) added to the melted butter mixture.
- Not fond of poppy seeds? Make the sliders without poppyseed.
What kind of cheese is best with ham?
There’s something about the mild, nutty sweetness of Swiss cheese that makes it a perfect partner to the saltiness of ham. The sharp tanginess of Cheddar would be delicious, too. If you want to get fancy, try Gruyère.
Reheating and Storage Tips
Ham and cheese sliders can be made ahead. Prepare the rolls with the spread, meat, and cheese, covering the pan with foil. They can be refrigerated for up to one day. Prepare and spread the topping right before you put the sliders into the oven.
Sliders can also be frozen for up to three months. Wrap securely before freezing so they don’t dry out. Thaw in the refrigerator overnight. Make the topping and bake as directed.
If you have leftovers, wrap well in foil and store in refrigerator up to a couple of days. To reheat, use your oven or toaster oven and bake the foil wrapped rolls at 350°F for 20 minutes or so, or until they’re heated through. Ben likes them cold…but I wrinkle my nose at the thought. I prefer them warm and melty.
More crowd pleasing recipes:
These recipes are perfect for get togethers where you need something casual, easy, and filling:
- Instant Pot Pulled Pork or Slow Cooker Pulled Pork with Plum Bourbon BBQ sauce
- Crockpot Buffalo Chicken Sandwiches
- Easiest Ever Baked Macaroni and Cheese or Slow Cooker Macaroni and Cheese
- Taco Meat (healthier version)
- Slow Cooker Shredded Chicken for Tacos
- Sweet Sausage Bites (my friend Allison made these for a party I went to recently and they were so tasty!)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 12 sweet Hawaiian slider rolls (12 ounce package)
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 12 oz thinly sliced deli sliced ham
- 12 oz sliced Swiss cheese
- 6 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard (try the whole grain/country style type)
- 1 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Preheat oven to 350 ºF. Spray a 11x8 baking dish with cooking spray.
- Use a long serrated knife to slice horizontally through all 12 rolls at once, keeping all the rolls attached. Make the bottom half slightly thicker than the top half. Place bottom half of rolls in prepared baking dish.
- In a small bowl, combine mayonnaise, 2 tablespoons mustard, honey. Spread mixture on both cut sides of rolls.
- Layer half of the cheese on bottom half of rolls. Top with ham, and remaining half of cheese, and then top with roll tops. It’s fine if the ham and cheese overlap the edges of the individual rolls because you will be slicing them apart when they’re baked.
- In another small bowl, combine melted butter, 1 tablespoon mustard, poppyseeds, dried minced onion, garlic powder, Worcestershire, salt, and pepper. Stir to combine, and then brush over the tops of the rolls. Don't worry if some runs down to the bottom of the pan.
- Cover tightly with foil and bake for 25 minutes. Uncover and bake for another 5-10 minutes or until tops of the rolls are crispy and golden brown.
- Slice into individual rolls and serve immediately.
- Ham and cheese sliders can be made ahead. Prepare the rolls with the spread, meat, and cheese, covering the pan with foil. They can be refrigerated for up to one day. Prepare and spread the topping right before you put the sliders into the oven.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves these too. I can’t think of many guys who wouldn’t like them. (Stereotypical, maybe, true…definitely.)
Changes I would make: None at all are necessary, but have fun with some of the ideas we mentioned!
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