Ham and Cheese Sliders are Hawaiian rolls layered with ham, two kinds of cheese, and coated with a savory garlic butter spread. Baked until melty inside and golden outside, these sliders are perfect to feed a crowd for parties or weeknight dinner at home.
A ham and cheese sandwich is a pretty classic offering in most households and diners. Served hot or cold, it’s definitely a favorite for kids and adults alike, myself included! These garlic butter ham and cheese sliders take that classic and put a unique spin with a buttery, garlicky topping.
Hawaiian rolls are the vessel that makes these sandwiches so special. They add a hint of sweetness that compliments the savory garlic and ham so well. You could use regular dinner or slider rolls if you need a substitution. I like to just have the ham and cheese as the filling but you could add some tangy dijon mustard or creamy mayo spread onto the bread.
Feed a crowd these sliders at parties and tailgating, an easy weeknight dinner, or homemade lunch. These hot ham and cheese sandwiches impress both adults and kids so you’ll probably want to make a double batch – they are sure to run out quick!
Sliders are super simple to make for parties when I am not providing a big meal but need something a little more hearty to keep guests bellies full. We also will have them for dinner on a busy night when I just want to whip something up quick that I know everyone will eat. Hot Ham and Cheese sliders can be served with anything you like, but for a complete meal, we’ll often add Fruit Salad and Baked Potato Wedges.
How to Make Ham and Cheese Sliders
Preheat your oven. Grease a large baking dish with nonstick cooking spray.
Slice a loaf of King’s Hawaiian Rolls across the middle to form two slabs. Keep the rolls connected and place one hand firmly on top of the rolls to make it easier to cut. Remove the top half and load up the bottom half with the fillings. I love using Hawaiian bread for these sliders because they are a little sweet which pairs well with the ham, and they are so soft and fluffy but become a little crispy on the outside from the butter as they bake.
Layer fillings on the bottom half of the Hawaiian bread. Provolone first, then lots of sliced ham, then mozzarella cheese. I prefer to purchase fresh from the deli at the grocery store but you could pick up the prepackaged slices, too.
Replace the top half of the rolls and make the garlic butter with melted butter, minced garlic, fresh chopped parsley, and Worcestershire sauce. Brush that mixture over the tops of the rolls, letting it drip down the sides and into the cracks. This will give you those deliciously crispy edges as the sliders bake.
Cover with foil. You do not want the foil touching the tops of the rolls or they could stick. To avoid this, stick a few toothpicks in the tops of the rolls to hold up the foil. Bake the sliders for about 15 minutes or until golden on top, warmed and the cheese is melted. Rest for at least 5 minutes before cutting. Cutting too soon could result in a melted cheese oozing off the sandwiches, making a mess.
Use a large serrated bread knife to cut the sliders into individual sandwiches. Fancy them up with cute toothpicks in each sandwich for fun if you like or serve as is.
Tips for Success
Make ahead: You can assemble the sliders a day ahead of time, just don’t add the garlic butter topping until ready to bake. Cover and store in the fridge for up to 24 hours and let sit out for 10-15 minutes before baking.
Storage: If you have leftover ham and cheese sliders, store them in a sealed container in the fridge for up to 3-4 days. Reheat in the microwave if you like, or enjoy cold. Sometimes I’ll send one in my kids’ lunches – they love them!
Freezing: Prepare sliders, except the garlic butter topping, and freeze in a resealable freezer bag or tightly covered container for up to 3 months. Bake straight from the freezer, adding 10 minutes to the bake time and topping with the garlic butter after about 7-10 minutes.
We love our ham sliders with the combination of mild mozzarella and sharp provolone, you can customize them in a variety of ways to make them unique.
Make it spicy by adding some pickled jalapeños or banana peppers to the layers.
Add sun-dried tomatoes to the layers and Italian seasoning to the garlic butter for an Italian version.
Sweeten up your ham and cheese sliders by adding a couple teaspoons of brown sugar to the butter topping.
Make it a club by adding bacon and sliced turkey.
Swap out the cheese for cheddar, Swiss or American – whatever is your favorite.
I find that when sliders are served as a main course with a few sides, most people will eat 2-3. As an appetizer served with other dips and finger foods, plan for 1-2 per person. Serve a bunch of different sliders for variety.
1poundsliced deli hamor more, depending on thickness and desired amount
6slicesMozzarella cheeseor 1 cup shredded
2garlic clovesfinely minced or grated
1teaspoonfresh minced parsley
Pinchof salt and pepper
Preheat oven to 350 degrees F. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don't pull the rolls apart and slice individually because you want to keep them connected. Hold the top with one hand to keep them steady.
Layer the sliders as follows: Provolone slices, sliced ham, Mozzarella cheese.
Replace the top half of the rolls over the cheese.
In a small bowl, combine melted butter, Worcestershire sauce, garlic, fresh parsley and a pinch of salt and pepper. Pour or brush the mixture onto the tops of the rolls.
Cover loosely with nonstick foil (careful not to let it touch the tops of the bread to avoid sticking - use toothpicks if necessary to "lift" the foil).
Bake in a preheated 350 degree oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until tops are nice and golden brown.
Cool slightly, then cut the sliders apart with with a sharp knife.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.