Ham and Cheese Sliders Recipe
This Ham and Cheese Sliders Recipe is my go-to answer when I need something fast, comforting, cheesy, and guaranteed to disappear from the tray in minutes.
A Cozy, Crowd-Pleasing Ham and Cheese Sliders Recipe
If you need an easy slider recipe for game day, a potluck, or a lazy Sunday dinner, these little baked ham and cheese sliders are the kind of thing you’ll come back to again and again. They’re soft, buttery pull apart ham sliders filled with thin-sliced ham, melted Swiss cheese, and a savory glaze that soaks into every bite.
I started making these when my kids were in high school and I was juggling work, carpool lines, and “Mom, I forgot to tell you we need to bring food tonight.” You know what? These cheesy slider sandwiches saved my sanity more than once. I could assemble a big pan in 10–15 minutes, bake them off, and walk into any party looking like I had it all together.
They’re wonderful for:
- Game day sliders with chips and salsa
- Family friendly sliders for busy school nights
- Holiday party sandwich sliders for Christmas Eve or New Year’s
- A fun, kid-approved alternative to cold sandwiches
And even though they feel a little indulgent, you can make them lighter with whole wheat rolls, lower-sodium ham, and a lighter butter glaze. So you still get that classic ham Swiss sliders flavor, just a bit more balanced.
Let me walk you through it step by step—nothing fancy, just dependable, oven baked sliders that make people happy.
Why You’ll Love This Recipe
- Ridiculously easy: Simple, everyday ingredients and very little chopping or prep.
- Fast for busy nights: About 10–15 minutes of prep and 20 minutes in the oven—dinner or snacks are ready fast.
- Perfect for feeding a crowd: This recipe fills a 9×13 pan, and you can double it if your crew is extra hungry.
- Kid and adult approved: Mild, melty cheese and soft rolls keep picky eaters happy, while the buttery glaze keeps grown-ups reaching for “just one more.”
- Great make-ahead party food: Assemble the sliders ahead, cover, and bake when guests arrive for fresh, hot party sandwich sliders.
- Flexible and customizable: Change the cheese, add pickles or mustard, or use turkey instead of ham—this base works with lots of twists.
- Warm, cozy comfort food: Think of these as mini baked ham and cheese sandwiches with golden tops and gooey middles.
- Travel-friendly: Bake, cover the pan with foil, and bring them to potlucks, tailgates, or church gatherings.
Ingredients
Here’s everything you need for one pan of classic ham Swiss sliders. I’ll list the basics first, then give you a few quick tips.
For the sliders:
- 1 package (12-count) soft slider rolls or Hawaiian rolls (like King’s Hawaiian, 12 ounces)
- 12 ounces thinly sliced deli ham (about 3/4–1 pound; regular or honey ham)
- 8–10 slices Swiss cheese (about 8 ounces; enough to cover the rolls in a single layer)
- 2 tablespoons mayonnaise (regular or light)
- 1 tablespoon yellow or Dijon mustard (more to taste)
For the buttery glaze:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar, packed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon poppy seeds (or sesame seeds, optional)
- 1/2 teaspoon kosher salt (reduce if your ham is very salty)
- 1/4 teaspoon freshly ground black pepper
Ingredient notes & tips
- Slider rolls: Soft, slightly sweet rolls make the best pull apart ham sliders. Hawaiian rolls are classic, but any 12-count dinner roll pack works. Whole wheat rolls also work nicely if you prefer more fiber.
- Ham: Ask the deli to slice it thin so it folds and layers well. I like a mix of smoked and honey ham for more flavor.
- Cheese: Swiss is traditional for ham swiss sliders, but you can mix in provolone or cheddar if that’s what you have.
- Butter: Melt it gently so it doesn’t splatter; microwaving in 15–20 second bursts works well.
- Mustard: Dijon gives a little tang and depth. If you’re cooking for mustard-shy little ones, use half Dijon and half yellow mustard.
Directions
These oven baked sliders come together in one baking dish. No fancy tools—just a sharp knife and a small bowl.
-
Preheat the oven and prepare the pan.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a thin coat of butter or nonstick cooking spray. This keeps the cheesy slider sandwiches from sticking. -
Slice the rolls as one sheet.
Without pulling the rolls apart, use a long, serrated bread knife to slice the whole sheet of rolls in half horizontally, like a big sandwich bun. Go slowly and keep your hand on top for control. -
Place the bottom half in the dish.
Set the bottom half of the rolls, cut side up, in the prepared baking dish. If they’re a little snug, that’s perfect—they should fit like a puzzle so they bake as pull apart ham sliders. -
Spread the mayo and mustard.
In a small bowl, stir together the mayonnaise and 1 tablespoon mustard. Spread this mixture evenly over the cut side of the bottom rolls. This adds flavor and keeps the bread from drying out. -
Layer the ham.
Arrange the sliced ham evenly over the bottom rolls. I like to fold each slice in half and gently ruffle it so every bite has a little height and texture. Make sure the ham reaches the edges, so no bite feels “empty.” -
Add the cheese.
Layer the Swiss cheese slices over the ham, covering as much surface as possible. It’s okay if they overlap slightly. As the sliders bake, the cheese will melt together into one glorious layer. -
Top with the remaining rolls.
Carefully place the top half of the rolls over the cheese, lining them up with the bottom sheet. Gently press down so everything settles. -
Make the buttery glaze.
In a small bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, brown sugar, onion powder, garlic powder, poppy seeds, salt, and pepper. Whisk until the sugar mostly dissolves and the seasonings look evenly mixed. -
Brush the glaze over the rolls.
Using a pastry brush, spoon or even a clean finger if that’s all you’ve got, generously brush the glaze over the tops of the sliders. Make sure each roll gets love—this is what gives you that savory, slightly sweet, golden top. If there’s extra glaze, pour it slowly over the nooks and crannies. -
Let the sliders rest (quick marinade).
Let the sliders sit at room temperature for about 10 minutes. This short pause lets the buttery mixture soak into the rolls a bit, which means more flavor in every bite. -
Cover and bake.
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes, covered, so the cheese melts and the sliders heat through without the tops burning. -
Uncover and brown.
Remove the foil and bake for another 5–8 minutes, or until the tops are lightly browned and the cheese is bubbling at the edges. Keep an eye on them during this stage—every oven runs a little different. -
Cool slightly and serve.
Let the sliders cool for about 5 minutes. Then use a sharp knife or spatula to cut along the lines between the rolls. Serve warm as game day sliders, party sandwich sliders, or an easy family dinner with a side salad.
Servings & Timing
- Yield: About 12 sliders (1 pan)
- Serving size: 1–2 sliders as a snack; 2–3 as a meal
- Prep Time: 10–15 minutes
- Rest Time (before baking): 10 minutes
- Bake Time: 20–23 minutes
- Total Time: About 40–45 minutes from start to finish
If you’re hosting a crowd, plan on at least 2 sliders per adult, 1 per young kid, and always add a few extra “just in case” because these baked ham and cheese sliders tend to vanish.
Variations
Sometimes I say I’m going to “just make the classic version” and still end up changing something. Here are a few ideas if you like playing in the kitchen too.
- Turkey and provolone sliders: Swap the ham for sliced turkey breast and use provolone or mozzarella for a milder flavor.
- Spicy game day sliders: Add sliced pickled jalapeños between the ham and cheese, and stir a pinch of red pepper flakes into the butter glaze.
- Breakfast sliders: Use sliced ham, scrambled eggs, and cheddar; skip the mustard and add a pinch of smoked paprika to the butter.
- Honey mustard sliders: Stir 1–2 tablespoons of honey into the butter glaze and use only Dijon mustard for a sweet-tangy finish.
- Garlic herb sliders: Add 1 teaspoon dried Italian seasoning and extra garlic powder to the glaze; sprinkle a little grated Parmesan on top during the last 5 minutes of baking.
- Lower-sodium version: Use reduced-sodium ham, unsalted butter, and cut the added salt in half.
Storage & Reheating
One of my favorite things about these cheesy slider sandwiches is how well they reheat. They’re almost better the next day—almost.
- Storing leftovers: Let the sliders cool to room temperature. Store them in an airtight container or wrap the whole pan tightly in foil. Keep in the refrigerator for up to 3–4 days.
- Freezing: Wrap individual sliders in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 2 months for quick lunches.
- Reheating in the oven: Place sliders in a baking dish, cover with foil, and warm at 325°F for 10–15 minutes (longer if frozen) until hot and the cheese is melty again.
- Reheating in the microwave: Heat one or two sliders at a time on a plate, covered loosely with a paper towel, for 20–30 seconds, then check and add more time if needed. The bread will be softer this way, but it’s fast.
- Make-ahead tip: Assemble the unbaked sliders up through brushing on the glaze. Cover tightly with foil and refrigerate up to 8 hours. When you’re ready, bake as directed, adding a few extra minutes if they’re very cold.
Notes
- Don’t skimp on the glaze. The buttery topping is what changes this from “ham sandwiches” to true party ham and cheese sliders. If it looks like a lot, that’s exactly right.
- Check the salt level. Some deli hams are very salty. Taste your glaze before adding salt; you can always add more, but you can’t take it away.
- Bake on the middle rack. This helps the tops brown evenly while the cheese fully melts. If your oven tends to run hot, you can move the pan slightly lower.
- For extra crispy tops: Remove the foil a few minutes earlier and watch closely, or broil for 1–2 minutes right at the end (do not walk away—broilers move fast).
- For softer sliders: Leave the foil on the whole time and bake a few extra minutes until warmed through. You’ll have very tender, soft rolls with no browning.
- Serving suggestion: Pair these family friendly sliders with a crunchy green salad, coleslaw, or a simple veggie tray so the meal doesn’t feel too heavy.
And a small personal tip: I like to keep the ingredients for these on hand during football season. That way, when someone texts, “We’re coming over for the game,” I can say, “Great, I’ve got the food covered,” and actually mean it.
FAQs
Can I use a different cheese instead of Swiss?
Yes. Provolone, cheddar, Monterey Jack, or a mix all work well. Just use enough slices to cover the sliders in one even layer.
Can I make these ham and cheese sliders without poppy seeds?
Absolutely. Leave them out, or replace them with sesame seeds or everything bagel seasoning for a different flavor.
Can I use leftover holiday ham instead of deli ham?
Yes, leftover baked ham works wonderfully. Slice it thin or chop it into small pieces so it layers nicely and heats through.
Do I have to use Hawaiian rolls?
No. Any soft dinner rolls, slider buns, or even small potato rolls will work. Just aim for about 12 rolls in a 9×13 pan.
How do I keep the sliders from getting soggy?
Spread a thin layer of mayo and mustard, and don’t overdo it with wet ingredients. Also, avoid covering hot sliders tightly with foil once baked—let them steam off a bit first.
Can I double this recipe for a bigger crowd?
Yes. Make two pans and bake them side by side, rotating the pans halfway through baking so they cook evenly.
Are these ham Swiss sliders good at room temperature?
They’re best warm, but they’re still tasty at room temp for a party. Just avoid leaving them out longer than 2 hours for food safety.
Can I make these sliders more “grown-up” in flavor?
Sure can. Use a sharper Swiss or Gruyère, add a thin layer of grainy mustard, and increase the Dijon in the glaze for a bolder taste.
Conclusion
These easy, oven baked ham and cheese sliders are the kind of recipe every busy home cook needs in their back pocket—simple, cozy, and endlessly flexible. Whether you’re planning game day sliders, feeding a hungry family, or bringing party sandwich sliders to share, this Ham and Cheese Sliders Recipe delivers every single time.
If you try these, let me know how they went for you—what cheese you used, what your family thought, or how fast they disappeared. And if you’re in the mood for more crowd-pleasing recipes, keep browsing my other easy appetizers and family dinners; there’s always something warm coming out of the oven around here.
Ham and Cheese Sliders
Ingredients
- 1 package soft slider rolls or Hawaiian rolls 12-count, about 12 ounces (such as King’s Hawaiian)
- 12 ounces thinly sliced deli ham regular or honey ham; about 3/4–1 pound total
- 8 to 10 slices Swiss cheese about 8 ounces; enough to cover rolls in a single layer
- 2 tablespoons mayonnaise regular or light
- 1 tablespoon yellow or Dijon mustard more to taste
- 1/2 cup unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar packed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon poppy seeds or sesame seeds; optional
- 1/2 teaspoon kosher salt reduce if your ham is very salty
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a thin coat of butter or nonstick cooking spray to keep the sliders from sticking.
- Without pulling the rolls apart, use a long serrated bread knife to slice the entire sheet of rolls in half horizontally, like a big sandwich bun. Go slowly and keep one hand on top for control.
- Set the bottom half of the rolls, cut side up, into the prepared baking dish. They should fit snugly so they bake together as pull-apart sliders.
- In a small bowl, stir together the mayonnaise and 1 tablespoon yellow or Dijon mustard. Spread this mixture evenly over the cut side of the bottom rolls to add flavor and keep the bread from drying out.2 tablespoons mayonnaise, 1 tablespoon yellow or Dijon mustard
- Arrange the sliced ham evenly over the bottom rolls. Fold each slice in half and gently ruffle it so every bite has some height and texture, making sure the ham reaches the edges.12 ounces thinly sliced deli ham
- Layer the Swiss cheese slices over the ham, covering as much surface area as possible. It’s fine if the slices overlap slightly; they will melt into one even layer.8 to 10 slices Swiss cheese
- Place the top half of the rolls over the cheese, lining them up with the bottom sheet. Gently press down so the layers settle together.
- In a small bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, brown sugar, onion powder, garlic powder, poppy seeds, salt, and pepper until the sugar mostly dissolves and the seasonings are evenly mixed.1/2 cup unsalted butter, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon poppy seeds, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Using a pastry brush or spoon, generously brush the buttery glaze over the tops of the sliders, making sure each roll is well coated. If there is extra glaze, pour it slowly over the nooks and crannies.
- Let the assembled sliders sit at room temperature for about 10 minutes so the buttery mixture can soak into the rolls for more flavor.
- Cover the baking dish tightly with aluminum foil. Bake for 15 minutes, covered, so the cheese melts and the sliders heat through without the tops burning.
- Remove the foil and bake for another 5–8 minutes, or until the tops are lightly browned and the cheese is bubbling at the edges. Watch closely toward the end, as ovens vary.
- Let the sliders cool for about 5 minutes. Use a sharp knife or spatula to cut along the lines between the rolls. Serve warm as a party appetizer, game day snack, or easy family dinner.
