Ham and Cheese Sliders
Sliders are the kind of lunch that makes other kids lean over and ask what you're eating. These start with soft Hawaiian rolls — their slight sweetness is the perfect counterpoint to salty ham and nutty Swiss. A quick brush of mustard-butter glaze before baking transforms them from cold sandwich into something that feels special, even at room temperature in a lunchbox. The beauty of this recipe is that one pan makes six lunches: bake the whole tray Sunday evening, let them cool, and wrap individually. They hold beautifully and taste just as good cold as they do warm from the oven. Serve with Simple Roasted Broccoli if eating at home, or pack apple slices and pretzels on the side.
Lunch · Back-to-School, Kid-Friendly • 30 min
Ingredients
- 1 package Hawaiian sweet rolls (12-pack), sliced in half horizontally as one connected sheet
- 12 ounces deli-sliced black forest ham
- 8 ounces Swiss cheese, thinly sliced
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried minced onion or onion powder
- ½ teaspoon poppy seeds (optional)
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Steps
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper or lightly butter it.
- Without separating the individual rolls, slice the entire 12-pack of Hawaiian rolls in half horizontally using a long serrated knife. Place the bottom slab in the prepared baking dish.
- Layer the ham evenly across the bottom slab, overlapping the slices slightly to cover every inch. Lay the Swiss cheese slices on top of the ham in a single layer so every slider will get a bite of cheese.
- Place the top slab of rolls over the cheese, lining it up with the bottoms. Press down gently to compact everything.
- In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, and dried onion. Brush this mixture generously over the tops of the rolls, letting it drip down between them. Sprinkle poppy seeds on top if using.
- Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes until the tops are golden and the cheese is fully melted.
- Let the sliders cool in the pan for 5 minutes, then use the parchment to lift them out. Use a sharp knife to cut along the roll lines into 12 individual sliders. For lunchboxes, wrap each slider individually in foil or parchment.
Tips & Variations
Make Ahead
Assemble the sliders in the baking dish (without the butter glaze) up to 4 hours ahead, cover, and refrigerate. When ready to bake, add the butter glaze and bake as directed, adding 3-5 minutes if baking straight from the fridge. Baked sliders can be made the night before — cool completely, wrap individually, and refrigerate. They're delicious cold or at room temperature.
Storage
Cooled sliders keep in an airtight container in the fridge for up to 3 days. Reheat individual sliders in the microwave for 20 seconds, or wrap in foil and warm in a 325°F oven for 10 minutes. You can also eat them cold straight from the lunchbox — the Hawaiian rolls stay soft.
Substitutions
Swap ham for roast beef and Swiss for provolone for an Italian-style slider. Use turkey and cheddar for a classic combo. Add a thin layer of cranberry sauce or spicy brown mustard for extra flavor. For a vegetarian version, replace ham with roasted red peppers and grilled zucchini slices. Any soft dinner roll works if you can't find Hawaiian rolls.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
