Ham and Cheese Sliders Recipe

Ingredients

• 1 portionhoney mustard sauce
• 12Hawaiian buns
• 340 g (¾ lb)ham
• 227 g (½ lb)provolone cheese
• 42 g (3 Tbsp)unsalted butter, melted
• 0.6 ml (⅛ tsp)garlic powder
• 5 ml (1 tsp)poppy seeds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 185°C (365°F) and line the baking pan with parchment paper.

2. 2

   Make the sauce

   Prepare one portion of homemade honey mustard sauce.

3. 3

   Split the buns

   Cut the rolls in half lengthways and lift off the top half.

4. 4

   Layer ham and cheese

   Arrange the ham over the bottom halves, overlapping the slices. Layer the cheese over the ham, overlapping the slices too.

5. 5

   Spread the sauce

   Spread the honey mustard sauce over the cheese.

6. 6

   Replace the tops

   Set the top halves of the buns back in place.

7. 7

   Brush with butter

   Mix the melted butter with the garlic powder and poppy seeds, then brush it over the tops of the rolls.

8. 8

   Bake the sliders

   Cover the pan with foil and bake for 18–20 minutes, until the cheese has melted completely. Remove the foil and bake for a further 3–5 minutes, until the tops are golden.

9. 9

   Serve warm

   Serve the sliders warm.

What are ham and cheese sliders?

Sliders are small sandwiches, often baked together in a tray and served as party food in the United States. This version uses soft, slightly sweet Hawaiian buns with ham, provolone and honey mustard.

The contrast is what makes them work: savoury filling and tangy sauce balance the sweet rolls, while the garlic butter helps the tops turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 14g protein, 24g carbs, 15g fat.

The buns provide most of the carbohydrates, while the butter and cheese contribute much of the fat; the ham and cheese supply most of the protein. Pair a slider with salad or crunchy vegetables for a more balanced plate.

Choosing the ingredients

Hawaiian buns: Their soft texture and gentle sweetness suit the salty ham and sharp, creamy cheese. Keep the rolls joined while slicing if they come attached, so the tray is easier to assemble.

Ham and provolone: Arrange both in overlapping layers to spread the filling across the buns. Provolone melts into a smooth layer, helping hold the sliders together.

Layering without soggy buns

Sauce: Spread the honey mustard over the cheese rather than directly onto the cut bread. This keeps the sauce with the filling and helps limit moisture soaking into the buns.

Even layers: Distribute the ham and cheese to the edges, but avoid piling too much into the centre. A reasonably even stack makes the sliders easier to portion and heat through.

Getting the bake right

Covered baking: Foil traps heat so the cheese can melt without the tops browning too quickly. Keep the pan covered for the stated 18–20 minutes.

Golden tops: Remove the foil for the final 3–5 minutes and watch closely. Take the tray out when the tops are golden and the cheese has melted.

The garlic butter finish

Butter mixture: Stir the garlic powder and poppy seeds evenly through the melted butter before brushing it over the rolls. This distributes the seasoning across the tops.

Poppy seeds: They add a mild crunch and a classic savoury-bun finish. Brush gently so the seeds stay on the rolls rather than collecting in the pan.

Serving the sliders

Let the tray rest briefly after baking so the cheese settles and the rolls are easier to separate. Serve them warm while the filling is still soft and melted.

A crisp green salad, sliced vegetables or a simple coleslaw makes a fresh contrast to the rich, buttery sandwiches.

Recipe notes & tips

• Keep the rolls together as one slab when cutting them to make assembly easier.
• Overlap the ham and cheese so each slider gets a filling portion.
• Brush the butter mixture over the tops just before baking.
• Use foil for the first part of baking to protect the rolls while the cheese melts.
• Check the tops during the final uncovered minutes, as they can brown quickly.

Variations

• Swap the cheese: Use Swiss or cheddar in place of provolone for a different flavour.
• Add herbs: Mix a little dried parsley into the garlic butter for an herby finish.
• Use Dijon sauce: Choose a sharper mustard sauce if you prefer less sweetness.
• Add pickles: Tuck thin pickle slices into the filling for a tangy crunch.
• Try seeded rolls: Use another soft dinner roll if Hawaiian buns are unavailable.

Common mistakes to avoid

• Cutting the rolls individually: Slice the whole group of buns together so the tops and bottoms stay aligned.
• Uneven filling: Spread the ham and cheese across the tray so some sliders are not left sparse.
• Saucing the bread: Spread the honey mustard over the cheese to help keep the cut surfaces from becoming too wet.
• Skipping the foil: Cover the tray during the first bake so the tops do not brown before the cheese melts.
• Overbaking uncovered: Remove the tray when the tops are golden, rather than waiting for them to become dark.

How to store

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat covered in a 175°C oven until hot throughout, uncovering briefly at the end to refresh the tops.

Frequently asked questions