Ham and Cheese Sliders

Ingredients

• 12dinner rolls, sliced in half
• 24 slicesdeli ham
• 6 slices, halved and foldedHavarti cheese
• 227 g (1 cup; 2 sticks)unsalted butter
• 67 g (⅓ cup)granulated cane sugar
• 30 ml (2 tbsp)yellow mustard
• 30 ml (2 tbsp)Worcestershire sauce
• 18 g (2 tbsp)poppy seeds

Instructions

1. 1

   Make the glaze

   Combine the butter, sugar, mustard, Worcestershire sauce and poppy seeds in a medium saucepan. Bring to a boil and cook over high heat for 2 minutes, until the glaze thickens.

2. 2

   Add the ham

   Arrange the bottom halves of the rolls in a 23 × 33 cm (9 × 13-inch) baking dish. Put 2 slices of ham on each roll base.

3. 3

   Add the cheese

   Top each portion with half a slice of Havarti, folded in half.

4. 4

   Pour over sauce

   Replace the roll tops, then pour the hot poppy seed sauce evenly over them.

5. 5

   Bake the sliders

   Cover the dish with foil and bake at 180°C (350°F) for 20 minutes.

What are ham and cheese sliders?

Sliders are small filled rolls, often baked together in a single dish and served as a group. This American party-style version pairs deli ham with melting cheese and a sweet, savoury poppy seed glaze.

The method keeps the rolls close together as they bake, so the filling warms through while the sauce coats the tops. Soft dinner rolls make the little sandwiches easy to portion and share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 20g protein, 27g carbs, 32g fat.

The rolls and sugar provide most of the carbohydrates, while the butter is the main source of fat. Ham and Havarti contribute much of the protein, and the ham, cheese and Worcestershire sauce also bring salt. Serve a slider or two with vegetables or salad for a more balanced plate.

Choosing the rolls and filling

Dinner rolls: Use 12 rolls that fit snugly in the baking dish, and slice them horizontally so the tops can be lifted off as one layer if convenient.

Ham and cheese: The recipe calls for two slices of ham and half a slice of Havarti per slider. Fold the cheese so it sits neatly on the roll without hanging far over the edges.

Getting the glaze right

Boiling the sauce: Stir the butter, sugar, mustard, Worcestershire sauce and poppy seeds together, then boil for 2 minutes over high heat as directed. Keep an eye on the pan while it bubbles.

Even coverage: Pour the hot glaze across the tops of the assembled rolls so each one gets some sauce. Work carefully, as the glaze and pan will be hot.

Baking for soft, melty sliders

Foil cover: Covering the dish for the 20-minute bake helps keep the rolls from drying out while the filling heats and the cheese melts.

Doneness cue: The recipe gives a fixed baking time rather than a separate visual test. At 180°C, bake for 20 minutes, then take care when uncovering because steam may escape.

Serving them hot

These sliders are easiest to serve soon after baking, while the cheese is soft and the rolls are warm. Separate them along the roll edges with a knife or spatula.

For a fuller spread, serve them with a crisp salad, sliced vegetables or fruit. These fresh sides contrast with the buttery glaze.

Planning the timing

The supplied total time is 25 minutes, including the 20-minute bake. The glaze is made while the oven-ready rolls are assembled, so have the ingredients and baking dish ready before you start heating the sauce.

If preparing ahead, assemble the rolls without pouring on the hot glaze until you are ready to bake. That helps avoid leaving the bread sitting in the sauce.

Recipe notes & tips

• Choose rolls that fit closely in the baking dish to help keep the filling in place.
• Fold each piece of Havarti so it sits centred on the ham.
• Stir the glaze ingredients together before bringing the mixture to a boil.
• Pour the glaze carefully and spread it over the rolls as evenly as possible.
• Use oven gloves when handling the hot dish and lifting off the foil.

Variations

• Try another cheese: Swap the Havarti for a mild, good-melting cheese.
• Use a different ham: Choose another thinly sliced deli ham if honey-smoked is unavailable.
• Add extra mustard: Serve with mustard at the table for a sharper contrast.
• Skip the poppy seeds: Leave them out if you prefer a smooth glaze.
• Change the rolls: Use another soft dinner roll of a similar size.

Common mistakes to avoid

• Overcooking the glaze: Boil it for the specified 2 minutes and watch it closely so it does not catch.
• Uneven filling: Distribute 2 slices of ham and half a slice of cheese over every roll base.
• Dry roll tops: Pour the glaze evenly over the buns rather than leaving large areas uncovered.
• Uncovered baking: Cover the dish with foil for the full 20-minute bake as directed.
• Rushing the serving: Handle the dish carefully after baking, as the glaze and escaping steam are hot.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3–4 days. Reheat in a covered ovenproof dish at 180°C until hot throughout; the rolls may soften as they sit.

Frequently asked questions