Baked Hot Ham & Cheese Sliders That Vanish in Minutes

Forget fussy appetizers. You want something that gets demolished in under five minutes and makes you look like a genius with zero stress.

These Baked Hot Ham & Cheese Sliders deliver big flavor with tiny effort—melty, buttery, and loaded with sweet-savory magic.

Make them for game day, busy weeknights, or that “everyone’s coming over in 20” panic.

They’re the comfort-food cheat code you’ll use on repeat.

Why This Recipe Never Fails

These sliders balance salt, fat, tang, and sweet like a pro. The buttery Dijon glaze turns the tops golden and a little crisp, while the inside stays soft and gooey.

Plus, you build them as one whole slab—no fiddly assembly line. They’re designed for real life: fast prep, minimal dishes, maximum applause.

Baked Hot Ham & Cheese Sliders That Vanish in Minutes

Recipe by Wendy CarterCourse: Snack

Servings

12

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

280

kcal

Ingredients

• 12-pack Hawaiian rolls (or soft slider buns)

• 12–16 oz deli ham, thinly sliced (black forest or honey ham)

• 8–10 slices Swiss cheese (Provolone or cheddar work too)

• 3 tbsp unsalted butter, melted

• 1 tbsp Dijon mustard

• 1 tbsp mayonnaise (for moisture and tang)

• 2 tsp Worcestershire sauce

• 2 tsp honey (or brown sugar)

• 1 tsp poppy seeds (optional but classic)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Pinch of kosher salt and black pepper

• Optional extras: thinly sliced pickles, a swipe of yellow mustard, or a dusting of everything bagel seasoning

Step-by-Step Instructions

• Heat the oven: Preheat to 350ºF (175ºC). Line a 9×13-inch pan with parchment or lightly grease it so the bottoms don’t stick.
• Prep the rolls: Without separating them, slice the entire sheet of rolls horizontally. Keep the top intact. Place the bottom half in the pan.
• Spread the base: Mix mayonnaise with 1–2 teaspoons of Dijon and spread lightly over the cut side of the bottom rolls. This keeps them moist and flavorful.
• Layer the cheese: Add a full, even layer of Swiss. Slight overlap is good—cheese glue is a feature.
• Pile on the ham: Fold slices loosely for texture and height. Aim for an even blanket—no bald spots.
• More cheese, more melt: Add another thin layer of cheese. Yes, it’s extra. Yes, it’s worth it.
• Cap it: Place the roll tops back on. Press gently to set the stack.
• Make the glaze: In a bowl, whisk melted butter, remaining Dijon, Worcestershire, honey, poppy seeds, garlic powder, onion powder, salt, and pepper until smooth.
• Brush generously: Coat the tops and sides with the glaze. Don’t be shy—use it all for maximum flavor and color.
• Rest briefly: Let the sliders sit 5 minutes so the glaze soaks in. Patience now equals better texture later.
• Bake: Cover loosely with foil and bake 12–14 minutes. Uncover and bake 5–8 minutes more, until the tops are golden and the cheese is molten.
• Slice and serve: Let rest 3–5 minutes. Cut along the roll lines with a serrated knife. Serve hot. Cue applause.

How to Store It Right

• Fridge: Cool completely, wrap tightly, and refrigerate up to 3 days.
• Reheat: Wrap in foil and warm at 325°F for 10–12 minutes. For crisp tops, open foil for the last 2–3 minutes.
• Freezer: Freeze baked or unbaked (without glaze) up to 2 months.
  

  Thaw overnight in the fridge, add glaze, then bake as directed.

What’s Great About This

• Effortless scaling: Need 24? Double it.
  

  Same steps, same pan size, just two batches.

• Budget-friendly: Deli ham and store-brand Swiss keep costs low with premium taste.
• High reward, low risk: Even slightly overbaked sliders still slap. The butter glaze is ridiculously forgiving.
• Customizable: Sweet, smoky, spicy—pick a lane.
  

  These adapt to your crowd without drama.

  
  

Nutrition Stats

Per slider (estimate, using Hawaiian rolls, standard ham, Swiss, and full glaze): 270–320 calories, 14–18g fat, 18–22g carbs, 14–18g protein, 700–900mg sodium. Numbers swing based on roll brand, cheese type, and how heavy you go with the ham and glaze.

Watch Out for These Traps

• Soggy bottoms: Use a parchment-lined pan and don’t oversaturate the bottom with mayo.
  

  If your rolls are super soft, toast the bottom half for 3–4 minutes before assembling.

• Dry tops: Not enough glaze or overbaking uncovered. Keep them tented for most of the bake, then finish uncovered.
• Cheese blowout: Overfilling can send cheese to the pan’s corners.
  

  It’s edible gold, but try even layers to keep the good stuff inside.

• One-bite salt bomb: Some deli hams are saltiest-of-the-salty. Balance with honey in the glaze or add a swipe of unsalted butter under the mayo.

Alternatives

• Cheese swaps: Cheddar for sharpness, provolone for mild melt, pepper jack for heat, Gruyère for bougie vibes.
• Ham upgrades: Smoky ham, leftover spiral ham, or turkey for a leaner twist.
  

  FYI, thicker cuts feel more “carvery.”

• Glaze twists: Maple instead of honey, a teaspoon of hot sauce for kick, or a pinch of smoked paprika for depth.
• Add-ons: Dill pickle chips, caramelized onions, or a thin layer of cranberry sauce for sweet-tart contrast.
• Low-sugar route: Skip honey and use a pinch of erythritol or go unsweetened; boost Dijon by 1 tsp.
• Gluten-free: Use gluten-free rolls and verify Worcestershire is GF or swap for tamari plus a dash of apple cider vinegar.

FAQ

Can I assemble these ahead?

Yes. Assemble up to 6 hours in advance, keep covered in the fridge, and add the butter glaze right before baking.

If chilling, add 3–5 minutes to bake time.

What if I don’t have Hawaiian rolls?

Use any soft dinner rolls or potato rolls. The slight sweetness helps, but the glaze does most of the heavy lifting anyway.

How do I keep them warm for parties?

Bake, then transfer to a warm slow cooker on “Warm” with a paper towel under the lid to catch condensation.

Or keep in a 200°F oven loosely covered with foil.

Can I make them spicier?

Absolutely. Add 1–2 teaspoons of hot honey to the glaze, swap in pepper jack, and brush the rolls with a thin layer of sriracha or chipotle mayo.

What’s the best ham to use?

Thinly sliced black forest or honey ham offers a nice balance of smoke and sweet.

Get it shaved if possible—it stacks fluffier and eats better.

How do I avoid soggy leftovers?

Cool completely before wrapping, and reheat in the oven, not the microwave. A quick toast uncovered brings the tops back to life, IMO.

Can I make these without butter?

Use olive oil or ghee, and bump the Dijon by 1 teaspoon for more punch.

The flavor shifts slightly but still bangs.

To Sum It Up

Baked Hot Ham & Cheese Sliders are the MVP of easy, crowd-pleasing food—crispy-topped, melty-centered, and loaded with sweet-savory flavor.

The one-pan build is fast, the glaze is foolproof, and the customization options are endless.

Keep the ingredients on hand and you’ll always have a last-minute win ready to go. Make a batch, watch them disappear, and pretend it took hours.

Your secret’s safe here.