Recipe

Decadent Sliders (Soft & Chewy)

Pillowy Hawaiian roll sliders baked with a buttery, savory glaze and melty cheese. Soft in the middle, crisp on the edges, and dangerously easy to make for weeknights or a crowd.

By Matt Campbell

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4.8

A tray of baked sliders on a sheet pan with glossy butter tops, melty cheese, and browned edges, photographed in warm kitchen light

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These sliders are the kind of snack that turns into dinner without asking permission. Soft, chewy rolls. A cozy, melty middle. Then a buttery, savory glaze that bakes into glossy tops and crisp little edges that make you go back for “just one more” and somehow end up holding your third.

I designed this recipe for real life: store-bought rolls, simple deli meat, one pan, and a flavor payoff that feels like you tried harder than you did. The trick is layering the fillings so the bread stays plush and the cheese actually melts, then finishing with a mustard-butter glaze that tastes like a party.

Why It Works

Soft and chewy, not sad and soggy: cheese helps protect the rolls from moisture, plus the bake is short and the finish is uncovered for better edges.
Crisp edges and buttery tops: the glaze bakes into the bread, not just on it.
Big flavor from basic ingredients: mustard, Worcestershire, garlic, and poppy seeds make the whole tray taste restaurant-level.
Scales up easily: make 12, 24, or 48 with the same method.

Pairs Well With

Storage Tips

Sliders are best right out of the oven, but leftovers still hit if you reheat them the right way. Food safety note: refrigerate leftovers within 2 hours.

Fridge

Cool completely, then store in an airtight container for 3 to 4 days. (Best texture in the first 1 to 2 days.)
If possible, keep them in a single layer so the tops stay less steamy.

Freezer

Wrap individual sliders in foil, then freeze in a zip-top bag for up to 2 months. (Best texture within 1 to 2 months.)
Thaw overnight in the fridge for the best texture.

Reheating (best texture)

Oven or toaster oven: 325°F for 10 to 15 minutes, loosely covered with foil, then uncover for 2 minutes to re-crisp edges.
Air fryer: 320°F for 4 to 6 minutes. Check early so the tops do not over-brown.
Microwave: works in a pinch, but it softens the edges. Do 20 to 30 seconds, then finish in a hot pan if you want crisp.

A real photo of leftover sliders stored in an airtight container lined with parchment on a countertop

Common Questions

What makes these sliders “soft and chewy”?

Two things: using soft rolls (Hawaiian-style is perfect) and keeping the bake time tight. I also layer cheese against the bread so it melts into a cozy barrier and helps protect the rolls from moisture.

Can I make these ahead?

Yes. Assemble the tray (hold the glaze), cover, and refrigerate up to 12 hours. For the best bake, let the pan sit at room temp for 15 to 20 minutes while the oven heats, then add the glaze right before baking. If you are baking straight from the fridge, add 2 to 4 minutes to the covered bake time.

Do I have to use poppy seeds?

Nope. They are classic, but optional. If you skip them, add an extra pinch of garlic powder or dried onion to keep the topping interesting.

What meats work best?

Ham, turkey, roast beef, and salami all work. Smoked or Black Forest ham is especially good here. The key is thin slices so the sliders bite clean and heat through fast.

How do I keep the bottoms from getting soggy?

Start with the cheese barrier (it helps a lot), then bake covered just long enough to melt and warm everything through. The uncovered finish is what brings back that crisp-on-the-edges vibe. Also, do not overload the inside with wet condiments. Serve sauces on the side or add after baking.

Can I make these vegetarian?

Yes. Swap the meat for sautéed mushrooms, roasted peppers, or a plant-based deli slice. Keep the cheese and glaze the same.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (best for keeping the sliders snug)
OR a rimmed sheet pan plus a way to keep the rolls tightly clustered (a smaller baking dish set on the pan, or foil “walls”)
Small saucepan or microwave-safe bowl (for the butter glaze)
Pastry brush or spoon
Serrated knife (for slicing the rolls as a slab)
Foil (for the first part of baking)

I started making these when I wanted “comfort food energy” without committing to a full production. You know the vibe: everyone is hungry, you are trying to be fun about it, and suddenly you need something that feels like a win. Sliders are that. The first time I brushed on a mustard-butter glaze and watched the tops turn shiny and bronzed, I knew this was going into my permanent rotation. It is relaxed cooking with big results, which is basically my whole personality in a baking dish.