Easy baked ham and cheese sliders on Hawaiian rolls, layered with deli ham, melty Havarti, and a buttery poppy seed topping. The perfect make-ahead party food!
Why this recipe works
These easy baked ham and cheese sliders quite literally fly off the plate! Soft King’s Hawaiian rolls get layered with deli ham and melty Havarti, brushed with a buttery poppy seed topping, then baked until warm and golden. It pretty much explains itself. They’re honestly super easy to prepare and you can assemble them ahead of time, which is great for parties.
The buttery poppy seed topping uses yellow mustard rather than dijon which soaks into the tops of the rolls as they bake without making them soggy. Another trick I’ve learned over the countless times of making these sliders is to spread a little mayo onto the rolls before they bake. This keeps them soft and, dare I say it… moist… while they bake so they definitely don’t come out dry!
I’m not sure what the pull between football and sliders is in this household, but it’s a strong one. These ham and cheese sliders and Mississippi pot roast sliders are on repeat anytime the season rolls around. They’re great for kids’ lunches, too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DELI HAM – I use thin deli-sliced ham and fold each slice so it piles up nicely on the roll. Either smoked or baked deli ham works, it really comes down to personal preference.
CHEESE – I am a Havarti nut because it’s mild, buttery, and melts beautifully. Swiss gives you the classic ham and Swiss combination, and cheddar or provolone are both great too. Use any white cheese you love.
HAWAIIAN ROLLS – I buy the big pack of King’s Hawaiian rolls because I love those sweet, soft buns. Any soft slider roll will work here though!
MAYONNAISE – Mayo is spread on the cut sides of the rolls for moisture and a little extra flavor, any variety will work. If you’re not a mayo fan, readers have swapped in softened cream cheese or garlic butter with good results.
TOPPING – The topping is melted butter, poppy seeds, yellow mustard, minced shallot, and a splash of Worcestershire. The yellow mustard is what keeps it mellow instead of sharp. As you can imagine, this topping is what gives these sliders most of their flavor. Brush it on generously with a pastry brush before the pan goes in the oven.
How to Make Ham and Cheese Sliders
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with a small slice of Havarti cheese. Place top of roll back on to form sandwich.
- Place rolls close together in a 13×9 baking pan until pan is completely full. More than one batch will be needed to make all 24. I was able to fit 15 in the pan.
- Whisk together all sauce ingredients and brush it generously over the tops of all the rolls. Let the rolls sit until the butter has set up a bit.
- For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Frequently Asked Questions & Expert Tips
Swiss is the typical go-to for most things ham-related, but I personally prefer to use Havarti. Cheddar or provolone will both work well here too! You can use whatever your favorite cheese is here, though I would recommend sticking to a white cheese.
No. The poppy seed topping uses plain yellow mustard, so there is no sharp dijon bite. You can leave the mustard out entirely and they are still delicious, or, you can substitute the yellow mustard with dijon if that’s your preference.
Bake at 350 F for 12 to 15 minutes. Cover the pan with foil for soft, pillowy rolls, or leave it uncovered for tops that turn golden and a little crisp.
Absolutely. Assemble the sliders, brush on the poppy seed topping, then cover and refrigerate up to a day ahead. Bake them off right before serving so the rolls are warm and fresh.
I have reheated these in the microwave after refrigerating them and they warm up just fine in a few seconds. Otherwise, you can cover them with foil and reheat in the oven at 350F for 10-15 minutes or in the air fryer at 350F for 3-5 minutes or until warmed through.
Yes. I spread mayonnaise on both cut sides of the rolls, about two teaspoons per slider, for moisture and richness. If mayo is not your thing, readers have had luck with softened cream cheese or garlic butter instead.
Storage and Freezing Information
Store leftovers covered in the refrigerator for up to 4 days. To get ahead, you can assemble the sliders and brush on the topping, then cover and refrigerate up to a day before baking.
To freeze, assemble the sliders and brush with the topping. Place them in an airtight container in a single layer and freeze for up to 3 months. Let them thaw in the fridge overnight and bake as normal!
Serving Suggestions
Ham and cheese sliders are great as lunch, an appetizer, or even as dinner. I make them for football parties and they never last more than 10 minutes! Pair with potato chips and a pickle spear or french fries, coleslaw, potato salad, or pasta salad. Hope you love them!
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Ham and Cheese Sliders
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 24 Hawaiian rolls
- 1 cup Mayonnaise (about 2 teaspoons per slider)
- 24 slices smoked or baked deli ham
- 6 slices Havarti sliced cheese quartered
Poppy Seed Sauce
- 1 Tablespoon poppy seeds
- 1 ½ Tablespoons yellow mustard
- ½ cup butter melted
- 1 Tablespoon minced shallot or onion
- ½ Tablespoon Worcestershire sauce
Things You’ll Need
Before You Begin
- You may not use all of the sauce. I brushed on one layer, and then went through and added another for good measure. They were perfect!
- I use thin deli-sliced ham and fold each slice so it piles up nicely on the roll. Either smoked or baked deli ham works, it really comes down to personal preference.
- If you work outside the home, cook them up first then wrap them in foil. When lunchtime rolls around you can eat them as is or zap them in the microwave for a few seconds.
- I am a Havarti NUT, but if you prefer other flavors try Swiss, Cheddar or Provolone cheese.
- I prefer a softer bun, so I cover mine with foil the entire time. If you want them browned and a little crisp, do not cover with foil.
Instructions
- Preheat oven to 350 F.
- Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again, and place on the roll. Top with a small slice of Havarti cheese. Place top of roll back on to form sandwich.24 Hawaiian rolls, 1 cup Mayonnaise, 24 slices smoked or baked deli ham, 6 slices Havarti sliced cheese
- Place rolls close together in a 13×9 baking pan until pan is completely full. More than one batch will be needed to make all 24. I was able to fit 15 in the pan.
- Whisk together all sauce ingredients and brush it generously over the tops of all the rolls. Let the rolls sit until the butter has set up a bit.1 Tablespoon poppy seeds, 1 1/2 Tablespoons yellow mustard, 1/2 cup butter, 1 Tablespoon minced shallot or onion, 1/2 Tablespoon Worcestershire sauce
- For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
- Rolls can be made a day ahead and stored in fridge until ready to bake.
Expert Tips & FAQs
- You can prepare this recipe ahead, and even portion it down to 3 or 4 sliders, and then just pop them in the oven for fifteen minutes. To make ahead, assemble the sliders, brush on the poppy seed topping, then cover and refrigerate up to a day ahead. Bake them off right before serving so the rolls are warm and fresh.
- Store leftovers covered in the refrigerator for up to 4 days. To get ahead, you can assemble the sliders and brush on the topping, then cover and refrigerate up to a day before baking.
- To freeze, assemble the sliders and brush with the topping. Place them in an airtight container in a single layer and freeze for up to 3 months. Let them thaw in the fridge overnight and bake as normal!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Becky says
I added honey to the sauce and it was fantastic!
Dede says
I baked a whole pan of these and left them at home! Can I reheat them, or have I wasted all the delishes ingredients? My concern is the cream cheese that has been baked, refrigerated and now I’m going to reheat! Is it safe?
Amanda Formaro says
I have reheated these in the microwave before, after refrigeration, and they have been fine :)
Vicky says
Love these and make them often with slaw, chips, and pickles on the side.
Nat says
Love this recipe. Is very easy and seems delicious.
Amanda Formaro says
Thanks nat!
Joyce Sedam says
I made these little sliders for my bunco girls and they were just
delighted. Thank you so much for the recipe. Keep them coming.
Eva says
Deliciosos! My children loved them. We had them for dinner with cauliflower cheddar soup on soccer night and had enough left over for six lunches. I will definitely be making these again.
Amanda Formaro says
So glad you liked them Eva! I just wish my husband would eat mayo, I would serve them all the time! :)
Jaime says
I, too, am not a huge mayo fan so when I make these I either omit it or use cream cheese in its place. The cream cheese adds a nice creamy texture to the sandwich! Add some chives to kick it up a notch!
Amanda Formaro says
Cream cheese sounds like a great substitution!
Rebecca Cronk says
You could replace the mayo with garlic butter. I always use garlic butter when I make grilled cheese which these are just mini grilled cheese.
Ginny says
I never use mayonnaise. On the bottom bun I put orange marmalade. On the top, mustard.
Try it!
JoAnn says
Those look incredible!!!! A definite on my list of to do’s. Thank you
Amanda Formaro says
Thanks JoAnn! They were delish, I hope you like them :)
capturing joy with kristen duke says
Those look divine!!!
Amanda Formaro says
Thank you Kristen!
Lana @ Never Enough Thyme says
I’m so guilty of not taking a real lunch break lots of days. It’s just too easy to skip it or grab something less than nutritious and keep on working. Then by dinner time I’m famished and tend to overeat. I’m going to really try to take time for a good lunch and these little sliders would be a great start on that! Looks fabulous, Amanda!
Amanda Formaro says
Me too Lana. I need to get better about not skipping lunch!
Angie | Big Bears Wife says
I know that I will be making some of these to take with me to work for lunch!!
Amanda Formaro says
Thanks Angie, they are delicious!
Maria says
Josh would love these!
Amanda Formaro says
I know we did, thanks Maria!