There is something wonderfully cozy about pulling a warm pan of sliders out of the oven and watching the cheese stretch as you tear the first one free. These Hawaiian roll ham and cheese sliders have a tender, slightly sweet bun, layers of savory ham, and gooey Swiss cheese, all topped with a buttery glaze that turns the tops golden and a little crisp.
They are my go-to for game day, potlucks, holiday brunches, and busy weeknights when everyone is hungry at different times. You can assemble the whole pan ahead of time, tuck it in the fridge, and bake it when guests arrive. Since the rolls stay connected, you slice the entire batch at once and serve it straight from the pan.
SaveI first made a pan of these for a family get-together when I had about twenty minutes and a nearly empty fridge. Within ten minutes the pan was bare and my cousin was asking for the recipe. Now I keep a package of rolls and some ham on hand just in case, because this one never fails.
Hawaiian Roll Ham and Cheese Sliders
Ingredients
Sliders
Butter Glaze
Instructions
- Heat the oven and prep the pan
Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray so the sliders release easily after baking.
- Split the rolls
Keeping the rolls connected in one block, use a long serrated knife to slice the whole sheet in half horizontally, creating one large top and one large bottom. Set the bottom layer cut side up in the prepared baking dish.
- Spread the mustard
Brush or spread 2 tablespoons of Dijon mustard evenly over the cut side of the bottom rolls. This adds a gentle tang that balances the sweetness of the bread.
- Layer half the cheese and the ham
Place 4 slices of Swiss cheese over the mustard, tearing them to fit the edges. Fold the ham slices loosely and pile them evenly on top of the cheese so every slider gets plenty.
- Add the remaining cheese
Top the ham with the remaining 4 slices of Swiss cheese, covering it from edge to edge. This second layer helps hold the ham in place and gives you a gooey center.
- Close the sliders
Gently set the top layer of rolls over the cheese. Press down lightly so everything sits snugly together without squashing the soft rolls.
- Mix the butter glaze
In a small bowl, whisk together the melted butter, 1 tablespoon Dijon mustard, Worcestershire sauce, and onion powder until smooth and well combined.
- Brush and sprinkle
Spoon or brush the glaze evenly over the tops of the rolls, letting some drip into the seams. Sprinkle the poppy seeds across the top, then cover the dish tightly with foil.
- Bake covered
Bake for 15 minutes with the foil on, until the cheese begins to melt and the rolls are warmed through.
- Uncover and finish
Remove the foil and bake for another 5 minutes, until the tops are golden brown and lightly crisp. Let the sliders rest for 3 minutes, then cut along the seams and serve warm.
Substitutions and variations
- Swap the Swiss cheese for provolone, white cheddar, or Havarti if you prefer a different melt and flavor.
- Use sliced turkey or roast beef in place of the ham for an equally tasty version.
- If you do not like Dijon, yellow mustard or honey mustard works well in both the spread and the glaze.
- Replace the onion powder with garlic powder for a more savory, garlicky topping.
- Skip the Worcestershire sauce and add an extra teaspoon of Dijon mustard if you do not have it on hand.
Chloe's tips
- Use a serrated bread knife and a gentle sawing motion to split the rolls evenly without tearing the soft bread.
- Thinly sliced deli ham layers more neatly and keeps the sliders from feeling heavy.
- Pour any extra glaze over the tops after baking for an extra shiny, buttery finish.
- For a make-ahead option, assemble and glaze the sliders, cover, and refrigerate up to 24 hours, then add 5 minutes to the covered baking time.
How to store it
- Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
- Reheat individual sliders in a 350°F oven wrapped in foil for 8 to 10 minutes, or microwave for 20 to 30 seconds.
- To freeze, wrap baked and cooled sliders individually in foil, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving suggestions
These sliders are best served warm from the pan alongside a few simple sides.
- A crisp green salad or coleslaw
- Kettle chips or crinkle-cut fries
- Dill pickle spears and a bowl of honey mustard for dipping
- Fresh fruit salad or a platter of raw veggies with ranch
Frequently asked questions
Can I make Hawaiian roll ham and cheese sliders ahead of time?
Yes. Assemble the sliders and add the glaze, then cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding about 5 minutes to the covered baking time.
What kind of ham is best for sliders?
Thinly sliced deli ham, such as honey ham or black forest ham, works best. It layers easily and stays tender. Leftover baked ham, sliced thin, is also delicious.
Why cover the sliders with foil while baking?
Covering the pan keeps the tops from browning too quickly, so the cheese has time to melt and the center warms through. Removing the foil for the last few minutes gives you that golden, slightly crisp top.
Can I use other rolls instead of Hawaiian rolls?
You can. Soft dinner rolls or potato rolls work nicely, though you will lose a bit of that signature sweetness. Add a teaspoon of honey to the glaze to make up for it.
Let's get cooking!
Whether you are feeding a hungry crowd or just treating your family to an easy dinner, these Hawaiian roll ham and cheese sliders are sure to become a favorite. Grab a package of rolls, whisk up that buttery glaze, and enjoy every cheesy, golden bite.
