Ham and Cheese Sliders

Ingredients

• 12slider rolls or small dinner rolls (soft and slightly sweet works best)
• 12 slices (about 280–340 g; 10–12 oz)deli ham, smoked or honey ham
• 10–12 slicesSwiss cheese or cheddar
• 60 ml (4 tablespoons)unsalted butter, melted
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)mayonnaise or Greek yoghurt
• 15 ml (1 tablespoon), optionalpoppy seeds
• 5 ml (1 teaspoon)Worcestershire sauce
• 2.5 ml (½ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)onion powder
• To tastefresh parsley, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Lightly grease a 23 × 33 cm (9 × 13-inch) baking dish.

2. 2

   Arrange the rolls

   Slice the rolls horizontally. Set the bottom halves in the dish, close together in a snug layer.

3. 3

   Layer ham and cheese

   Spread the ham evenly over the bottom halves, folding slices as needed to cover them. Add the cheese slices on top.

4. 4

   Add the roll tops

   Place the top halves over the cheese and press gently so the rolls sit together.

5. 5

   Mix the butter

   In a small bowl, whisk together the melted butter, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder and onion powder. Whisk in the poppy seeds if using.

6. 6

   Brush the tops

   Generously brush the seasoned butter over the tops of the rolls until they look glossy.

7. 7

   Bake the sliders

   Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for a further 2–5 minutes, until the tops are golden and buttery.

8. 8

   Garnish and serve

   Take the dish out of the oven, scatter chopped parsley over the rolls and serve warm.

What are ham and cheese sliders?

Sliders are small American-style sandwiches, often baked together in a tray for easy sharing. This version pairs deli ham and melted Swiss or cheddar in soft dinner rolls.

The butter, mustard and Worcestershire topping gives the rolls a savoury, glossy finish, while baking the assembled sandwiches together keeps the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 10g protein, 20g carbs, 15g fat.

The rolls contribute most of the carbohydrates, while the butter and mayonnaise provide much of the fat. Ham and cheese supply most of the protein, with the cheese also adding fat. Serve a slider portion with salad or vegetables for a more balanced plate.

Choosing the rolls and filling

Rolls: Soft, slightly sweet rolls suit the salty ham and savoury topping. Keep them connected or close together in the dish so the sandwiches stay snug as they bake.

Ham and cheese: Arrange the ham to cover the bread, folding slices where needed, then layer the cheese over it. Swiss melts smoothly, while cheddar brings a more pronounced flavour.

Getting the topping right

Butter mixture: Whisk the melted butter with the mustard, mayonnaise, Worcestershire sauce and seasonings before brushing it on. This distributes the flavour across the tops rather than leaving it in one spot.

Coverage: Brush the mixture over the rolls generously, aiming for an even glossy coating. Add the poppy seeds to the bowl if you want them on the crust.

Baking for melted cheese and golden tops

Covered bake: The first 10 minutes under foil warm the assembled sliders and help the cheese melt without browning the tops too soon.

Uncovered finish: Bake for another 2–5 minutes, watching for a golden top. The rolls should look buttery, and the cheese should be melted when you serve them.

Serving the sliders

Serve the sliders warm, straight from the baking dish, with the chopped parsley scattered over the top. A crisp green salad or a simple vegetable side provides a fresh contrast to the buttery rolls.

For a gathering, set out the dish while the sliders are still warm so guests can take them easily.

Timing and assembly

Prepare the topping while the rolls are in the dish, then brush it on just before baking. The method gives the sliders a short covered bake followed by a brief uncovered finish.

Check the tops during the final few minutes, as the time needed to turn golden can vary with the oven and the rolls.

Recipe notes & tips

• Set the bottom rolls close together so the filling stays contained.
• Fold the ham slices to cover any gaps between the rolls.
• Use enough cheese slices to cover the ham without leaving large bare patches.
• Whisk the butter mixture until the mustard and mayonnaise are evenly combined.
• Keep an eye on the sliders during the uncovered bake so the tops do not get too dark.
• Chop the parsley shortly before serving for a fresh garnish.

Variations

• Try cheddar: Use cheddar instead of Swiss for a fuller cheese flavour.
• Choose smoked ham: Use smoked deli ham for a more pronounced savoury note.
• Skip the poppy seeds: Leave them out for a smooth buttery topping.
• Use Greek yoghurt: Choose Greek yoghurt in place of mayonnaise for the spread.
• Add extra mustard: Increase the Dijon slightly for a more noticeable tang.

Common mistakes to avoid

• Loose roll arrangement: The filling can shift; set the bottom halves close together in the dish.
• Uneven ham coverage: Some bites may lack filling; fold the slices to fill the gaps.
• Patchy topping: Dry spots can remain; brush the butter mixture over the whole roll surface.
• Leaving foil on too long: The tops will not brown; uncover for the final 2–5 minutes.
• Overbaking: The rolls can dry out; remove the dish once the tops are golden and the cheese has melted.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 175°C oven until warmed through, or use a microwave for a quicker option; the rolls may be softer after microwaving.

Frequently asked questions