These Baked Ham and Cheese Sliders are warm, melty and gone in minutes. Sliced ham and Swiss cheese are layered on soft dinner rolls, brushed with a buttery mustard glaze and baked until the tops are golden.
A holiday ham is one of the bigger purchases of the year, and with grocery prices where they are, nobody wants to see any of it wasted. A couple of cups of leftover ham and a pack of rolls turn into a whole new meal here.
The rolls stay connected while you build the sandwiches, so there’s no assembling a dozen sliders one at a time. Slice the whole slab in half, layer, glaze and bake.
Serve them for lunch, a casual dinner with soup or salad, or on game day.
Ingredients and Swaps
- Rolls: A 12-pack of soft dinner rolls or sweet rolls, left connected.
- Ham: Leftover baked ham or deli ham. Pat it dry if it’s very moist.
- Cheese: Swiss is classic. Cheddar and provolone also work.
- Butter glaze: Melted butter with Dijon, Worcestershire and onion powder. Yellow mustard is fine in place of Dijon.
- Poppy seeds: Optional, for the traditional look.
Tips for the Best Sliders
- Slice the rolls as one slab. A long serrated knife cuts all twelve at once.
- Layer evenly. Spread the ham right to the edges so every slider gets its share.
- Cover, then uncover. Foil for most of the bake melts the cheese without over-browning. Uncovering at the end crisps the tops.
- Let the glaze soak in. Give it a few minutes on the rolls before baking.
Baked Ham and Cheese Sliders
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Without separating the rolls, slice the whole slab in half horizontally. Place the bottom half in the baking dish.
- Layer the ham evenly over the rolls, then the cheese. Set the top half of the rolls in place.
- Stir together the melted butter, mustard, Worcestershire sauce, onion powder and poppy seeds. Brush the mixture over the tops of the rolls.
- Cover with foil and bake for 15 minutes. Uncover and bake for 5–8 minutes more, until the tops are golden and the cheese is melted.
- Cut apart and serve warm.
Notes
- Pat the ham dry with a paper towel if it’s very moist, so the bottoms of the rolls don’t get soggy.
- Deli ham works when there’s no leftover ham in the fridge.
- Use yellow mustard if that’s what you have.
- This makes 12 sliders, about 2 per person.
What to Serve with Sliders
Oven-Baked Fries, a simple salad or a bowl of Creamy Ham and Potato Soup. For more ways to use up a holiday ham, see 7 Leftover Ham Recipes.
Make-Ahead and Storage
- Assemble the sliders up to 1 day ahead, cover and refrigerate. Add the glaze just before baking.
- Refrigerate leftovers for up to 3 days.
- Reheat, covered with foil, at 350°F for 10 minutes.
- Have leftover turkey? Try our Sweet Roll Turkey Sliders.
Ham and Cheese Sliders: Your Questions
How do I keep the bottoms from getting soggy?
Pat the ham dry, and don’t pour the glaze around the edges of the dish. Brush it over the tops.
Can I freeze them?
Yes. Freeze assembled, unglazed sliders tightly wrapped for up to a month. Thaw in the fridge, glaze and bake.
