Hot Ham and Cheese Sliders

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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Lunch/ Quick Meals

Cuisine: American

Keyword: hot ham and cheese sliders

Servings: sliders

Author: Ashley McCrary

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 9x13 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.

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