Recipe

Effortless Ham And Cheese Sliders

Soft rolls, salty ham, melty cheese, and a nutty-sweet butter glaze that bakes into crisp edges and a glossy top. Party-friendly, weeknight-easy.

By Matt Campbell

•

4.8

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These ham and cheese sliders are my favorite kind of kitchen win: minimal effort, maximum payoff, and just enough chaos to feel fun. We’re talking fluffy rolls stuffed with salty ham and melty cheese, then finished with a nutty-sweet glaze that tastes like browned butter met Dijon and honey and decided to throw a party.

They are the answer to basically any scenario where people are hungry and you want to look like you tried harder than you did. Game day, potluck, school night, surprise guests, or a “please feed everyone in 30 minutes” situation. The oven does the heavy lifting, and you get golden tops, gooey centers, and crisp edges that make you reach for “just one more.”

Why It Works

Nutty flavor without fuss: A quick brown-butter moment gives the sauce a toasty, almost caramel-like depth.
Sweet and savory balance: Honey and brown sugar lean cozy, while Dijon and Worcestershire keep it sharp and snackable.
Soft inside, crisp on top: Cover first for melt, then uncover for that golden, slightly crunchy finish.
Make-ahead friendly: Assemble earlier, bake when you are ready, and let the kitchen smell like you have your life together.

Pairs Well With

Creamy Tomato Soup
Dill Pickle Chips and Ranch
Crisp Green Salad
Lemony Roasted Broccoli

Storage Tips

Cool and store: Let sliders cool slightly, then refrigerate within 2 hours.

Refrigerate: Store sliders in an airtight container for up to 3 days. If you stacked them in a container, slip a piece of parchment between layers to keep the tops from getting too sticky.

Reheat (best texture): Warm in a 325°F oven for 8 to 12 minutes, loosely covered with foil. Uncover for the last 2 minutes if you want the tops to perk back up.

Microwave (fast option): 20 to 40 seconds per slider. They will be softer, but still very good.

Freeze: Wrap individual sliders tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven.

Common Questions

Can I assemble these ahead of time?

Yes. Assemble the sliders in the baking dish, cover tightly, and refrigerate up to 12 hours. For best results, wait to pour on the warm glaze until right before baking. If you do glaze ahead, it is still tasty, but the tops can soften more.

What cheese works best?

Swiss is classic and melts like a dream, but provolone, cheddar, or mozzarella all work. If you want extra flavor, do half Swiss and half sharp cheddar. Aim for about 6 to 8 oz total cheese so you get that gooey center.

What makes the glaze “nutty”?

We brown the butter for a couple minutes until it smells toasty and turns golden. That browning step creates a naturally nutty flavor without adding anything complicated.

Can I make these without Dijon?

Totally. Use yellow mustard for a milder bite or spicy brown mustard for more heat. If your mustard is very strong, start with half and taste the glaze.

How do I keep the bottoms from getting soggy?

Use a baking dish that fits snugly, do not drown the bottoms in sauce, and make sure you uncover for the last part of baking. Also, letting the sliders rest for 5 minutes helps everything set up.

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 (or similar)
Small saucepan or skillet (for browning butter)
Sharp knife or serrated knife (for slicing rolls)
Pastry brush or spoon (for glazing)
Aluminum foil

I started making sliders when I wanted “restaurant snack energy” at home without turning my kitchen into a full shift. The first time I browned the butter for the glaze, I knew I could not go back. That toasty smell is basically a dinner bell. Now these are my go-to when friends show up hungry, because you can be mid-conversation, brush on that glossy sauce, and still look like you planned the whole thing.

Effortless Ham And Cheese Sliders

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 sliders

Ingredients

Butter or cooking spray, for the pan
12 Hawaiian sweet rolls (or any soft slider rolls)
12 slices deli ham (honey ham or smoked ham both work), about 8 to 10 oz (1/2 to 2/3 lb)
6 to 8 oz Swiss cheese (about 6 slices, cut as needed to fit) or 12 small slices
4 tbsp unsalted butter
2 tbsp honey
1 tbsp light brown sugar
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp poppy seeds, plus more for topping (optional)
1/2 tsp garlic powder
1/4 tsp kosher salt
Black pepper, to taste

Optional add-ons: 1 to 2 tbsp finely chopped toasted pecans for extra nutty crunch, or a pinch of chili flakes for heat.

Sweetness tweak: If you are using very sweet rolls and prefer less sweet, reduce the honey to 1 1/2 tbsp or the brown sugar to 2 tsp.

Instructions

Heat the oven. Preheat to 350°F. Lightly butter or spray a 9x13-inch baking dish.
Build the slider base. Keeping the rolls connected, slice the entire slab horizontally. Place the bottom half in the baking dish.
Layer ham and cheese. Add an even layer of ham, then cheese. Add the top half of the rolls.
Make the nutty-sweet glaze. In a small saucepan over medium heat, melt the butter. Keep cooking, swirling often, until the milk solids turn amber and it smells toasted. This usually takes 2 to 4 minutes for 4 tbsp, but it can move fast, so lower the heat if it starts browning too quickly. Immediately remove from heat and whisk in honey, brown sugar, Dijon, Worcestershire, poppy seeds (if using), garlic powder, salt, and pepper. Whisk until smooth and the sugar is mostly dissolved.
Glaze generously. Brush or spoon the warm glaze over the tops and into the cracks. If you like, sprinkle a little extra poppy seeds or chopped pecans on top.
Bake covered, then uncovered. Cover with foil and bake 12 minutes. Remove foil and bake 8 to 10 minutes more, until the tops are golden, the cheese is melted, and the sliders are hot throughout. If the tops are browning too fast, loosely tent with foil and keep going until heated through.
Rest, then serve. Let the sliders sit for 5 minutes so they cut cleanly. Slice and serve warm.

Nutrition information is estimated.

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