Ham and Cheese Sliders on Hawaiian Rolls
The best ham and cheese sliders on Hawaiian rolls with a buttery Dijon glaze! Sweet King's Hawaiian rolls, layered with honey ham and melty Swiss cheese, topped with a buttery poppy seed glaze, then baked until golden. Ready in 30 minutes, make-ahead friendly, and the first thing to disappear at any party.
Servings: 12 Sliders
Cost: $20
Ingredients
- 1 bag King's Hawaiian Rolls
- 1/2 lb Swiss cheese sliced
- 1/2 lb ham sliced
- 5 tbsp butter melted
- 1 tbsp dijon mustard
- 1/2 tbsp poppy seeds
- 1/2 tbsp dried minced onion
- 2 tsp Worcestershire sauce
Instructions
- Whisk together 5 tbsp melted butter, 1 tbsp Dijon mustard, 1/2 tbsp poppy seeds, 1/2 tbsp dried minced onion, and 2 tsp Worcestershire sauce in a bowl. Set aside.
- Without separating the rolls, use a serrated knife to slice the entire bag of King's Hawaiian rolls horizontally through the center to make one large top and one large bottom slab.
- Place the bottom slab in a 9x13 baking pan.
- Layer 1/4 lb ham, then 1/4 lb Swiss cheese, then the remaining 1/4 lb ham, then the remaining 1/4 lb Swiss cheese on top.
- Place the top slab of rolls back on.
- Pour the entire butter glaze evenly over the top of the rolls.
- Cover with foil and bake at 350°F for 15 minutes. Remove the foil and bake for 5 more minutes until the tops are golden and the cheese is melted.
- Cut along the roll lines into individual sliders and serve warm!
Notes
Make-ahead: Assemble sliders (ham and cheese only) up to 24 hours ahead. Cover and refrigerate. Add the glaze right before baking.
Prevent soggy bottoms: Lightly toast the bottom halves of the buns at 350 degrees F for 3 to 5 minutes before layering. Or wait to add the glaze until just before baking.
Keep warm: Place the covered baking dish in a 200°F oven for up to 30 minutes.
Air fryer reheat: 325°F for 3-4 minutes. Best way to reheat leftovers!
Freeze: Assemble unbaked sliders, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge. Add glaze and bake as directed.
Serving: 2 to 3 per person as an appetizer, 3 to 4 as a main. One batch (12 rolls) serves 6 to 8 as an appetizer.
Variations: Try turkey and provolone, chicken and cheddar, or a garlic herb butter glaze instead of the Dijon glaze.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 327mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg
