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Few things disappear off a tray faster than a batch of warm, buttery sliders. They come together on Hawaiian rolls, get a brush of seasoned butter, and bake until the cheese is melty and the tops are golden. From classic ham and cheese to taco, pizza, and breakfast versions, these 20 baked sliders are ones you’ll come back to.
Most of these come together in about 30 minutes, and almost all of them can be assembled ahead of time and baked when you’re ready. Scroll down for tips on getting the best results from any baked slider recipe.
Roast Beef Sliders
The most-loved slider on the site, and for good reason. Tender deli roast beef and melty provolone tucked into Hawaiian rolls, with a savory garlic-herb butter on top.
Ham and Cheese Sliders
The slider that started it all. Layered ham and Swiss on Hawaiian rolls finished with a garlic and poppy seed butter that bakes up golden and irresistible.
Baked Club Sliders
All the flavor of a classic club sandwich, baked into one pull-apart tray. Turkey, ham, and bacon layered with cheese and finished with a buttery herb topping.
Turkey Sliders
The best way to use leftover Thanksgiving turkey, but worth making any time. Turkey, stuffing, and cranberry sauce on Hawaiian rolls, baked until warm and melty.
Hot Italian Sliders
If you love a good sub sandwich, these are for you. Italian deli meats, provolone, and banana peppers on Hawaiian rolls with a Parmesan-Italian herb butter.
Hawaiian Chicken Sliders
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Also Try: BBQ Chicken Sliders. These are not technically a “baked” recipe, but the post includes notes for baking them on a tray to serve a crowd.
Buffalo Chicken Sliders
Game day in slider form. Shredded buffalo chicken with cream cheese and ranch tucked into rolls and baked until everything is bubbly and golden.
Taco Sliders
Taco night, made for sharing. Seasoned ground beef and melted cheese on slider rolls, ready in about 30 minutes and easy to top however your family likes.
Reuben Sliders
Everything you love about a Reuben in a baked, pull-apart tray. Corned beef, sauerkraut, Swiss, and 1000 island dressing on Hawaiian rolls with a buttery topping.
Pizza Sliders
The fastest way to get pizza night on the table. Pepperoni, marinara, and mozzarella, then brushed with a garlic-Parmesan butter that gets crispy in the oven.
Monte Cristo Sliders
Sweet, salty, and a little fancy. Ham, turkey, and Swiss baked into Hawaiian rolls, dusted with powdered sugar, and served with raspberry jam for dipping.
Chicken Parmesan Sliders
All the comfort of chicken parm, with none of the fuss. Breaded chicken, marinara, and mozzarella layered into rolls and topped with a garlicky butter.
Muffuletta Sliders
The New Orleans classic in pull-apart form. Italian meats, provolone, and tangy olive salad packed into Hawaiian rolls and baked until warm and melty.
Philly Cheesesteak Sliders
If you love a good cheesesteak, you’ll love these. Roast beef, sautéed peppers and onions, and melted provolone on Hawaiian rolls. Ready in about 30 minutes.
Sloppy Joe Sliders
A kid-favorite filling baked into pull-apart sliders. Saucy ground beef and melty cheese on rolls, ready in 30 minutes with mostly pantry ingredients.
Meatball Sliders
Comes together in 20 minutes and disappears even faster. Mini meatballs, marinara, and mozzarella tucked into slider rolls with a garlicky butter on top.
Chicken Bacon Ranch Sliders
Three crowd-favorite flavors in one tray. Shredded chicken, bacon, cream cheese, and ranch baked into Hawaiian rolls until rich, creamy, and golden on top.
Breakfast Sliders
Holiday mornings and lazy weekends, sorted. Eggs, sausage, and cheese on Hawaiian rolls with a sweet maple butter glaze. Easy to assemble the night before.
Pesto Chicken Sliders
A nice change from the usual slider flavors. Shredded chicken, basil pesto, and mozzarella tucked into rolls and topped with melted butter. Bright, herby, and easy.
Hot Caprese Sliders
The vegetarian slider that doesn’t feel like a compromise. Fresh mozzarella, tomatoes, and basil baked into rolls with a balsamic-touched butter on top.
These baked sliders have earned their spot at every party, game day, and busy weeknight in our rotation. Save the collection for the next time you need a crowd-pleaser, and let me know in the comments which one becomes your new favorite.
Tips for the Best Baked Sliders
A few small things make the difference between great sliders and just okay ones. These tips work for almost any baked slider recipe.
- Slice the rolls as one tray. Keep the rolls connected and cut horizontally through the middle in a single pass, so the bottoms and tops each lift off as one piece. Assembly goes faster and the pull-apart shape stays intact after baking.
- Brush the butter into the seams. Pour or spoon the butter topping across the whole tray, then use a pastry brush to work it down into the cracks between rolls. That’s where the flavor catches and toasts.
- Cover for the first half of baking. Foil the tray for the first 10 to 15 minutes so the filling heats and the cheese melts without the tops browning too fast. Then uncover for the last few minutes to get the rolls golden and crisp.
- Assemble ahead, butter at the end. Most baked sliders can be assembled a few hours ahead (or even the night before) and refrigerated. Just hold the butter topping until right before baking so the rolls don’t get soggy.
