Hot Ham and Cheese Sliders
Published Mar 23, 2026
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These baked hot ham and cheese sliders on Hawaiian rolls are layered with ham, melty cheese, and a buttery Dijon topping with garlic, shallots, and poppy seeds. They are easy enough for a weeknight dinner, but just as good for game day or feeding a group when you need something that everyone will eat without a second thought. The sweet rolls, savory ham, and warm cheese all work together in that classic slider way, but the buttery topping is what makes these so darn good.
Why These Hot Ham and Cheese Sliders Work So Well
Y’all know how much I love sliders like these Italian grinder sliders and these festive cranberry turkey sliders. Today, we’re making hot ham and cheese sliders that are easy to make, but they still feel like something you actually want to sit down and eat. The Hawaiian rolls stay soft in the center, the tops turn golden, and the cheese melts right into the ham so each slider feels warm and cohesive instead of dry or uneven.
The butter mixture does a lot of the heavy lifting here. Dijon, Worcestershire, honey, garlic, and shallots give the tops real flavor and keep the sliders from tasting flat or overly sweet. It almost works like a quick slider sauce, coating the tops and soaking just slightly into the rolls.
They are also easy to work into real life. You can make them for a family dinner with a crisp side salad, set them out for a party, or use leftover ham in a way that feels a lot more exciting than another plain sandwich.
Ingredients You’ll Need
- Hawaiian dinner rolls: The slight sweetness is what gives these sliders that classic sweet-savory contrast, and they really are the best bread for baked ham and cheese sliders.
- Thin-sliced deli ham: Honey ham works especially well here, but the main thing is using thin slices so the sliders stay easy to bite through.
- Havarti, provolone, or white cheddar cheese: Havarti melts extra creamy, provolone keeps things mild and classic, and white cheddar gives the sliders a little more bite.
- Butter: Melted butter helps carry all of the flavor in the topping and gives the rolls that glossy, golden finish.
- Worcestershire sauce: Adds a savory depth that balances the sweetness in the rolls and honey.
- Kosher salt: Just enough to season the butter mixture without overpowering the ham and cheese.
- Dijon mustard: Gives the topping tang and helps cut through the richness.
- Honey: Rounds out the Dijon and Worcestershire and works especially well with honey ham.
- Garlic: Fresh garlic gives the topping a stronger, more homemade flavor than garlic powder.
- Shallots: Add a softer onion flavor that bakes right into the butter mixture.
- Poppy seeds: A classic finishing touch for sliders that adds texture and a little visual contrast.
- Finely chopped chives: Optional, but they add a fresh finish right before serving.
Mac’s Pro Tip
Substitutions or Variations
- If you want a creamier slider, go with Havarti. If you want something closer to a classic deli sandwich, provolone is a great choice. White cheddar is the best option if you like a little sharper flavor.
- You can also use leftover holiday ham instead of deli ham. Just slice it thin so the sliders stay easy to pull apart, and the filling heats through evenly.
- If you do not have shallots, dried minced onions work well here and still give the topping that oniony flavor.
How to Make Hot Ham and Cheese Sliders
Step 1: Preheat the oven to 350°F. Slice the Hawaiian rolls in half horizontally, keeping the tops and bottoms intact, then place the bottom half in a 9×13 baking dish. Keeping the rolls together makes the sliders easier to assemble and cut later.
Step 2: Layer the ham evenly over the bottom half of the rolls, then add the cheese on top of the ham. Cover with the top half of the rolls. Try to spread the filling all the way across so each slider has a good balance of ham and cheese.
Step 3: In a small bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, honey, minced garlic, shallots, and kosher salt until smooth. You want the garlic and shallots evenly mixed in so the topping does not all settle in one spot.
Step 4: Generously spoon the butter mixture over the tops of the rolls, then use a brush to spread it evenly over the surface and around the edges. Sprinkle the poppy seeds over the top. This extra brushing step helps keep the tops evenly coated instead of letting the butter run only into the seams.
Step 5: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 8 minutes, or until the tops are golden and the cheese is melted. The tops should look deep golden, not too dark.
Step 6: Remove the sliders from the oven, sprinkle with chopped chives if using, and serve warm. Let them sit for a minute or two before cutting so the cheese settles slightly and the sliders hold together better.
Mac’s Pro Tip
Expert Tips
- I always go with thin-sliced ham here. It layers better and keeps the sliders from feeling too bulky.
- Make sure the cheese reaches close to the edges of the rolls. That gives you a more even melt across the whole pan and keeps the corners from feeling dry.
- Spoon the butter mixture over first, then brush it around. If you only pour it over the top, the butter can settle in the cracks and leave dry patches on the rolls.
- Bake the sliders covered first so the middle gets hot before the tops brown too much. Then uncover at the end so the tops can finish golden.
- For a full meal, serve these with a fresh side like this fresh spring salad. The crisp, lighter side works really well with the warm, buttery sliders.
- If you are making these for a group, you can double the recipe and bake them on a sheet pan instead of a baking dish.
Recipe FAQs
Havarti, provolone, and white cheddar all work well. Havarti is the creamiest, provolone is the most classic, and white cheddar gives the sliders a slightly sharper finish.
Yes. Leftover ham works really well here, especially after Easter or another holiday meal. Just slice it thin so the sliders stay easy to pull apart. If you still have extra ham to use up, this ham and cheese pasta casserole, this creamy best ham salad recipe, and these cozy Instant Pot ham and beans are all great options too.
No. They add the classic slider look and a little texture, but the sliders still bake up well without them.
They are the best choice for the classic hot ham and cheese slider flavor. If you use another roll, make sure it is soft and bakes well as one connected slab.
Mac’s Pro Tip
Storage & Make-Ahead Tips
You can assemble the sliders ahead of time and keep the butter mixture separate until you are ready to bake. That is the best way to prep them in advance without the tops getting too soft in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer if you want the tops to stay a little crisp. The microwave works too, but the rolls will be softer.
More Easy Slider Recipes
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Easy Cranberry Turkey Sliders with Hawaiian Rolls
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Mac’s Crispy Honey Garlic Chicken Wings Recipe
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Hot Ham and Cheese Sliders
Ingredients
- 12 pack Hawaiian dinner rolls
- 1 lb thin-sliced deli ham honey ham works great
- 6-8 large slices Havarti provolone, or white cheddar cheese
- 6 tbsp butter melted
- 2 tsp Worcestershire sauce
- ½ tsp kosher salt
- 1 tbsp Dijon mustard
- ½ tbsp honey
- 3 cloves garlic finely minced
- 1 tbsp finely diced shallots or sub dried minced onions
- 2 tsp poppy seeds
- Finely chopped chives optional, for garnish
Instructions
- Preheat the oven and prepare rolls: to 350°F (175°C). Slice the Hawaiian rolls in half horizontally, keeping the tops and bottoms intact. Place the bottom halves in a 9×13 baking dish.
- Layer the fillings: Lay the ham evenly over the bottom halves, then place the cheese slices on top of the ham. Cover with the top halves of the rolls.
- Make the butter mixture and coat: In a small bowl, combine melted butter, Worcestershire sauce, Dijon mustard, honey, minced garlic, shallots, and kosher salt. Whisk until smooth.
- Coat and add poppy seeds: Generously spoon the butter mixture over each bun, then use a brush to spread it evenly and cover any spots that need it. Sprinkle poppy seeds evenly over the brushed tops.
- Bake: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 8 minutes, or until the tops are golden brown and the cheese is melted. Make sure not burnt, just golden
- Garnish & serve: Remove from oven, sprinkle with finely chopped chives, and serve warm.
Notes
- If you want a creamier slider, go with Havarti. If you want something closer to a classic deli sandwich, provolone is a great choice. White cheddar is the best option if you like a little sharper flavor.
- You can also use leftover holiday ham instead of deli ham. Just slice it thin so the sliders stay easy to pull apart, and the filling heats through evenly.
- If you do not have shallots, dried minced onions work well here and still give the topping that oniony flavor.
- I always go with thin-sliced ham here. It layers better and keeps the sliders from feeling too bulky.
- Make sure the cheese reaches close to the edges of the rolls. That gives you a more even melt across the whole pan and keeps the corners from feeling dry.
- Spoon the butter mixture over first, then brush it around. If you only pour it over the top, the butter can settle in the cracks and leave dry patches on the rolls.
- Bake the sliders covered first so the middle gets hot before the tops brown too much. Then uncover at the end so the tops can finish golden.
- For a full meal, serve these with a fresh side like this fresh spring salad. The crisp, lighter side works really well with the warm, buttery sliders.
- If you are making these for a group, you can double the recipe and bake them on a sheet pan instead of a baking dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
