American
Ham and Cheese Sliders
Fully cooked ham and Swiss sit in soft dinner rolls with a buttery mustard topping. They bake until the cheese melts and the tops are golden.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Connected dinner rolls slice as a sheet, so assembly is fast.
- The butter-mustard topping browns the tops and seasons the bread.
- Fully cooked ham only needs to heat through.
- They feed a group without a lot of last-minute work.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Use fully cooked ham. If it was frozen, thaw it in the refrigerator first. Do not bake the sliders from frozen ham. Heat the oven to 350°F.
- 2
Without separating the rolls, slice the sheet of rolls in half horizontally. Set the bottom half in a baking dish.
- 3
Layer the ham and Swiss evenly over the bottom. Cover with the top half of the rolls.
- 4
Stir the melted butter, Dijon, poppy seeds, Worcestershire, onion powder, and salt. Spoon and brush that mixture over the tops so it soaks the cracks a little.
- 5
Cover the dish with foil and bake 15 minutes, until the cheese is melted and the ham is hot in the center.
- 6
Uncover and bake 4 to 5 minutes more, until the tops are golden. Rest 3 minutes, then cut into 12 sliders along the roll seams.
Pro tips
- Keep the rolls connected until the end. They stay moister and slice cleaner.
- Do not skip the foil stage or the tops brown before the cheese melts.
- A little Worcestershire in the butter keeps the topping from tasting only sweet.
Easy substitutions
- Swiss
- Provolone or cheddar.
- Poppy seeds
- Sesame seeds, or leave them off.
- Dijon
- Yellow mustard, same amount.
Storage and reheating
Storage
Refrigerate leftover sliders in a covered container for up to 3 days.
Reheating
Cover and warm in a 325°F oven until the ham is hot and the cheese is melted again, about 10 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 378
- Protein
- 22 g
- Carbs
- 32 g
- Fat
- 18 g
- Fiber
- 1 g
Budget friendly · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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