Ham and Cheese Sliders Recipe

This Easy Ham & Cheese Sliders Recipe is the ultimate crowd-pleaser for game day, parties, or a simple family dinner. Baked in a buttery, savory sauce, these warm, melty sliders come together in minutes and disappear just as fast. For another fantastic slider variation, try this Italian Grinder Sliders Recipe.

Ham and Cheese Sliders image-2

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Ham and Cheese Sliders

  • Author: Dorothy Miller

Ingredients

Scale
  • 1/2 cup butter (melted)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon poppy seeds
  • 1 tablespoon dried minced onion ((or 1 1/2 teaspoons onion power))
  • 1 pound Hawaiian Rolls (24 small or 12 large (my dinner rolls also work great))
  • 1 pound deli ham (thinly sliced)
  • 1 pound Swiss cheese

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  2. Mix together the butter, brown sugar, mustard, Worcestershire sauce, poppy seeds, onion.
  3. Cut the rolls in half and put the bottom in the prepared baking dish. Top with half the ham. Add the cheese, and top with the remaining ham.
  4. Add the tops of the rolls and pour over the butter mixture. Cover with foil and bake for 15 minutes. Remove from the oven and remove the foil. Return to the oven and bake for an additional 10 minutes.
  5. Remove from the oven, cut and serve immediately.

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Frequently Asked Questions

Can I make Ham and Cheese Sliders ahead of time?

Yes, you can assemble these sliders a day in advance. Cover them tightly and refrigerate until ready to bake. This makes them perfect for easy entertaining.

What is the best cheese to use for these sliders?

Swiss cheese is classic for its mild, nutty flavor that melts beautifully. You can also use provolone or cheddar for a different taste in your Ham and Cheese Sliders.

How do I prevent the slider buns from getting soggy?

Toasting the buns lightly before assembling creates a moisture barrier. Also, ensure your butter sauce soaks into the tops and sides of the rolls rather than pooling at the bottom.

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