Name: Ham and Cheese Hawaiian Sliders
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 sliders
Cuisine: American
Ingredients: 12 sweet Hawaiian rolls (I’m not loyal to any brand honestly, but King’s Hawaiian if you’re feeling fancy); 9 slices of Swiss cheese (sometimes I swap in cheddar or even provolone—no disasters yet!); 12 slices of deli ham, thinly sliced (honey ham is my usual); 1/4 cup unsalted butter, melted (it has to be butter, margarine’s just not the same—sorry, Grandma); 1 tablespoon Dijon mustard (sometimes regular yellow sneaks in); 1 tablespoon mayonnaise (I skip this if someone’s being fussy); 1 tablespoon poppy seeds (completely optional but I love the little crunch); 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; Pinch of salt and black pepper

Hey, Pull Up a Chair for These Sliders!

Ok, story time. So one rainy Saturday, I had a house full of hangry teens glaring at me because apparently “there’s nothing to eat.” I’d sorta planned a dinner, but then realized I only had some leftover ham, a block of Swiss, and one of those magical bags of sweet Hawaiian rolls. It was like the food gods were nudging me toward these Ham and Cheese Hawaiian Sliders—total lifesaver. The kids still talk about ‘slider day’ like some major holiday. Also, there may have been a minor argument over the last one, but that’s just typical Saturday chaos here. Not to oversell it, but this is the kind of food that can smooth things over—or start a friendly food tussle. Either way, you win.

Why I Keep Coming Back to This

I make these whenever someone’s randomly at the door or some sports game is blaring in the background. My family goes absolutely bonkers for them (even the picky one who usually claims he hates ham). And honestly, I get why—gooey cheese, savory ham, buttery tops, the whole works. Only thing I’ve ever gotten flak for is making too few…which, OK, that’s on me. It’s also the only time my partner volunteers for “kitchen clean-up”—not sure if that’s genuine, or if they’re just angling for seconds!

The Not-So-Serious Ingredients

12 sweet Hawaiian rolls (I’m not loyal to any brand honestly, but King’s Hawaiian if you’re feeling fancy)
9 slices of Swiss cheese (sometimes I swap in cheddar or even provolone—no disasters yet!)
12 slices of deli ham, thinly sliced (honey ham is my usual)
1/4 cup unsalted butter, melted (it has to be butter, margarine’s just not the same—sorry, Grandma)
1 tablespoon Dijon mustard (sometimes regular yellow sneaks in)
1 tablespoon mayonnaise (I skip this if someone’s being fussy)
1 tablespoon poppy seeds (completely optional but I love the little crunch)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Pinch of salt and black pepper

Also, if you’ve only got half a block of cheese, just tear it up—these are pretty forgiving. Once I used leftover turkey and it…worked? But ham’s my fave.

How It All Comes Together (Mostly)

Preheat your oven to 350°F (175°C). I always forget to do this first and then dash around later—don’t be me.
Grab a 9×13-inch baking dish; doesn’t matter if it’s glass or metal. Give it a quick buttering or spritz with oil.
Slice the whole pack of Hawaiian rolls in half horizontally, like you’re making a big sandwich. Don’t separate ’em; keep that sheet together—learned the hard way that pulling them apart too soon is chaos.
Place the bottom half of rolls into the dish. Layer on all the ham first, then tuck the cheese slices over the ham. (This is where I sneak a piece of cheese for myself.)
Now pop the top half of rolls back on, gently pressing them down. The cheese and ham should sort of squish out, which is always a good sign.
In a small bowl, mix together the melted butter, Dijon mustard, mayo, poppy seeds (if using), Worcestershire sauce, garlic powder, salt, and pepper. It’ll look weird and separated, but it’s meant to.
Pour this buttery stuff over the roll tops—go slow so it soaks in. I like to use a pastry brush to get all those nooks and crannies, but just pouring works if you’re in a rush.
Cover the whole thing with foil. Bake for about 15 minutes, then uncover and bake another 8–10 minutes, until the tops are that golden brown you dream about.
Let them sit for 3–5 minutes (if you can bear it—my crew never can) before slicing or pulling apart.

Things I’ve Actually Learned (Notes)

Swiss cheese gives a nice bite, but if I’m out, Jack cheese melts way better than I expected. Cheddar tastes like a regular grilled cheese, still great though.
If your top rolls seem a bit dry, just brush a little more melted butter over them after baking. No one will judge!
One time I forgot the foil step—tops got crispy (almost burnt), but some people actually liked the crunch, so, up to you.

Here’s What Else I’ve Tried (Variations)

Turkey instead of ham: surprisingly tasty, but the sliders were a bit drier, so extra cheese is needed.
Hawaiian rolls swapped for brioche: extra buttery, but a bit too sweet for my taste. Maybe I’m just attached to the OG roll.
Tried spreading a layer of cranberry sauce—let’s just say, I’d only do that again if it’s a post-Thanksgiving fridge clean-out.

Stuff You Need (But Here’s a Hack)

9×13-inch baking dish—though I once used two loaf pans when my big dish was “MIA” (in my husband’s camping gear?!).
Bread knife for clean slicing, but honestly, even a dull knife will do in a pinch. Or tear the rolls with your hands if precision’s overrated.
Pastry brush is nice for the butter mix, but using a big spoon and your index finger works much the same (not gonna judge your technique!).

How to Store (If They Last…)

Just pop leftovers into an airtight container or wrap with foil—fridge for up to 2 days. But honestly, these have never made it through breakfast at my place. If you want to reheat, just toss in the oven, covered, at 300°F for about 10 minutes, or microwave if you must (they’ll go a bit soggier that way, but it’s convenient).

Serving Crash Course

I cut them in half and pile on a platter, then add a bowl of spicy mustard on the side. Family tradition is to have a bowl of kettle chips and a cold drink nearby. My aunt swears by serving these with a tangy coleslaw, but, well, I prefer them straight up (to each their own!).

Learned the Hard Way (Pro Tips)

Once tried putting cold cheese straight from the fridge and it took forever to melt—room temp slices are the way to go.
If you rush the butter pour, it’ll just make a puddle at the bottom. Slow and steady, and maybe give the rolls a little poke here and there to help the sauce soak in.
I got bold and doubled the recipe in a bigger pan—the middle rolls were kind of squished and soggy. So stick with a single layer.

Your Questions, My (Somewhat) Honest Answers

Can I make these ahead? Oh, totally! Assemble and pop in the fridge a few hours (not overnight—they get too soggy). Add sauce right before baking.

Is it OK to freeze them? Not my favorite, but sure—you can wrap them well, freeze, and heat up later. The texture changes a bit though, just saying.

What if I don’t have poppy seeds or Dijon? Skip the seeds, sub regular mustard. Sometimes I use honey mustard for a little twist.

Can I add other stuff like pickles? I mean, I guess? My uncle adds jalapeños but, honestly, that’s a bit too rowdy for me on a Sunday afternoon.

Why does my cheese sometimes ooze all over? That’s normal! It means you did it right. Actually, the crispy melted edge bits are my favorite part—like bonus points for the cook.

And, just a side note, I once tried baking these on parchment directly on a cookie sheet, because my dish was in the dishwasher. Worked fine, but the bottoms weren’t quite as soft. In case you’re in a jam, it still gets the job done, so cheers to kitchen improvising.

Ham and Cheese Hawaiian Sliders