Crowd-Pleasing Baked Ham and Cheese Sliders

This post may contain affiliate links, which means I may receive a small commission should you decide to click that link and make a purchase. For more information please refer to the Terms & Conditions.

These delightful Baked Ham and Cheese Sliders are the perfect appetizer or side dish for your Christmas gathering. They are simple, budget-friendly, and universally loved.

Featuring sweet Hawaiian rolls loaded with deli ham and Swiss cheese, the magic happens when they’re drenched in a savory, buttery poppy seed sauce and baked until golden and gooey.

This recipe is a holiday host’s best friend because the entire assembly can be completed the night before. This comprehensive guide details how to perfectly layer the sliders, create the signature sauce, and includes essential make-ahead tips to ensure a stress-free Christmas morning.

Ingredients

For the Sliders

• Hawaiian Sweet Rolls (12-pack): 1 package
• Deli Ham (thinly sliced): 1 pound (450 g)
• Swiss or Provolone Cheese (sliced): 12 slices
• Yellow Mustard (optional, for spreading): 1 tablespoon (15 ml)

For the Signature Sauce

• Unsalted Butter: 1/2 cup (1 stick, or 113 g)
• Worcestershire Sauce: 1 teaspoon (5 ml)
• Dried Minced Onion or Onion Powder: 1 teaspoon (5 ml)
• Poppy Seeds: 1 tablespoon (15 ml)
• Dijon Mustard: 1 teaspoon (5 ml)

Instructions

1. Prep the Rolls and Oven

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
• Using a large serrated knife, carefully slice the entire block of Hawaiian rolls horizontally, keeping all the rolls connected.
• Place the bottom half of the rolls into the prepared baking dish. If desired, lightly spread the bottom half of the rolls with the 1 tablespoon (15 ml) of yellow mustard.

2. Layer the Fillings

• Layer the ham and cheese onto the bottom half of the rolls. A good technique is to fold the ham slices into quarters so they fit neatly onto the rolls.
• Place the bottom half of the cheese (6 slices) over the ham. Then, add the ham, and top with the remaining 6 slices of cheese.
• Place the top half of the rolls back over the fillings.

3. Make and Pour the Sauce

• In a small saucepan, melt the 1/2 cup (113 g) of butter over medium-low heat.
• Stir in the 1 teaspoon (5 ml) of Worcestershire sauce, 1 teaspoon (5 ml) of minced onion or onion powder, 1 tablespoon (15 ml) of poppy seeds, and 1 teaspoon (5 ml) of Dijon mustard. Remove from heat immediately after combining.
• Evenly pour the entire sauce mixture over the top of the assembled rolls. Ensure the sauce drips down the sides and coats the tops.

4. Bake

• Cover the baking dish tightly with aluminum foil. Let the sliders rest for 10 minutes to allow the sauce to soak into the rolls.
• Bake covered for 10 minutes.
• Remove the foil and bake uncovered for another 5 to 10 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
• Slice the individual rolls and serve immediately while hot.

Pro Tips for Perfect Sliders

• Pre-Soak is Essential: Do not skip the 10-minute rest period after pouring the sauce. This allows the sweet rolls to fully absorb the buttery mixture, guaranteeing a moist, flavorful final result.
• Cover to Steam: Baking covered first creates a humid environment that melts the cheese perfectly and steams the rolls, preventing them from drying out before the butter has soaked in.
• Use Quality Deli Meat: Since the ham is the main flavor focus besides the sauce, choose a good quality smoked ham. Avoid water-added ham, which can make the sliders soggy.
• Re-Slicing the Ham: Ask your deli counter to slice the ham slightly thicker than normal, which holds up better under the melted cheese and sauce.

Frequently Asked Questions (FAQs)

1. Can I make these ahead of time? Yes, this is an excellent make-ahead recipe! Assemble the sliders (Steps 1 and 2), cover the dish tightly with plastic wrap, and refrigerate overnight (up to 24 hours). Add the butter sauce (Step 3) right before baking, not the night before, as the butter solidifies and doesn’t soak in well when cold.
2. What if I don’t have poppy seeds? Poppy seeds primarily add texture and visual appeal. You can omit them or replace them with sesame seeds for a slightly different, but still pleasant, crunch.
3. My rolls are burning on top! This usually means your oven runs too hot or your foil wasn’t tight enough. If the tops brown too quickly while the cheese is still melting, lightly tent the sliders with the foil for the last 5 minutes of baking.
4. Can I use turkey instead of ham? Absolutely. Sliced deli turkey, especially a smoked variety, works perfectly. Pair it with Provolone or Muenster cheese for a milder flavor.

Variations to Make It Your Own

• Festive Cranberry: Spread a thin layer of cranberry sauce or orange marmalade on the bottom roll layer before adding the cheese and ham for a sweet, festive twist.
• Spicy Honey-Mustard: Increase the Dijon mustard to 1 tablespoon (15 ml) in the sauce, and add 1 tablespoon (15 ml) of honey and a dash of cayenne pepper for a little heat.
• Salty and Savory: Use thin slices of Genoa salami or pastrami instead of ham, and use Provolone cheese for a sharp, savory flavor. Omit the sweet Hawaiian rolls and use small dinner rolls instead.
• Make it Vegetarian: Use sun-dried tomato spread (pesto) in place of the ham, and use Mozzarella and Provolone cheese. The sauce remains a delicious buttery topping.

Storage and Reheating

• To Store (Baked): The sliders are best served hot. If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. They will become slightly softer after refrigeration.
• To Reheat: Place leftover sliders in a single layer on a foil-lined baking sheet and reheat in the oven at 350°F (175°C) for 8 to 10 minutes until the cheese is remelted and the rolls are warm. The microwave is not recommended as it makes the rolls tough.
• Do not freeze: The sauce and fillings do not freeze and thaw well; they will result in a very watery, soggy slider.

Common Mistakes to Avoid

• Pouring Sauce Before Slicing: Pouring the sauce over an unsliced block prevents it from seeping down between the rolls. Slice them before adding the sauce so every roll gets coated.
• Not Brushing the Edges: When pouring the sauce, make sure to cover the tops and let it run down the sides. The exposed side rolls need the sauce to keep them moist and prevent them from becoming too crusty during baking.
• Using Melted Butter Only: While some recipes call for melted butter, the solid butter and the heat from the sauce are important for texture. Don’t let the sauce get cold, or the butter will solidify and won’t absorb correctly.

Final Thoughts on Christmas Morning Magic

The Baked Ham and Cheese Sliders are a truly foolproof recipe that brings incredible flavor and ease to your holiday brunch. They are savory, sweet, and comforting—the perfect finger food to keep your guests happy while the main event is still cooking, or to serve as the main event itself!