Hot Ham and Cheese Sliders
These Hot Ham and Cheese Sliders are the perfect warm and comforting meal, featuring buttery rolls filled with savory ham and ooey-gooey melted cheese.
Ingredients
Main Ingredients
- 12 pieces slider rolls (Hawaiian rolls or dinner rolls) soft, slightly sweet, they become the perfect vessel
- 12 ounces thinly sliced deli ham choose a quality smoked or honey ham for depth
- 8 ounces Swiss cheese, thinly sliced melts beautifully; Gruyere or provolone are great swaps
- 4 tablespoons unsalted butter, melted adds golden richness to the top
- 2 tablespoons Dijon mustard brightens the flavor; brown mustard works too
- 1 tablespoon poppy seeds (optional) traditional finish for a bakery-style look
- 1/2 teaspoon onion powder subtle savory warmth
- 1/4 cup mayonnaise or Greek yogurt adds creaminess; use yogurt as a healthy alternative
Substitutions
- For a vegetarian twist, swap ham for seasoned roasted mushrooms or plant-based deli slices.
- For a lighter version, use reduced-fat cheese and whole-wheat slider buns.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking dish with parchment for easy cleanup.
- Slice the slider rolls horizontally, keeping the tops and bottoms intact as a sheet. Place the bottom half in the dish.
- Spread a thin layer of Dijon mustard across the bottom layer for a tangy backbone. Layer ham evenly over the mustard.
- Lay the Swiss cheese across the ham in a single, indulgent blanket. Place the top half of the rolls on to create neat sandwiches.
Cooking
- In a small bowl mix melted butter, mayonnaise (or yogurt), onion powder, and poppy seeds. Spoon and brush this golden mixture over the tops.
- Cover tightly with foil and bake for 12 minutes. Uncover and return to the oven for 3–5 minutes until the tops are glossy and lightly browned.
- Let the sliders rest for 2 minutes, then slice between rolls and serve.
Notes
These sliders shine with simple sides — crisp dill pickles, a bowl of crunchy slaw, or warm baked beans. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.