Print

Buttery Ham and Cheese Sliders with Mustard Glaze

Close-up of Ham and Cheese Sliders pulled apart showing gooey melted cheese and ham inside the poppy seed buns.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Assemble easy ham and cheese sliders using Hawaiian rolls, topped with a savory buttery mustard glaze, perfect for parties or quick meals.

Ingredients

Scale
  • 1 package (12 count) Hawaiian sweet rolls
  • 1 pound thinly sliced deli ham
  • 1 pound thinly sliced Swiss cheese
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon poppy seeds

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice the entire package of Hawaiian rolls horizontally, keeping the rolls connected. Do not separate them.
  3. Place the bottom half of the rolls in the prepared baking dish.
  4. Layer the ham evenly over the bottom rolls.
  5. Layer the Swiss cheese slices evenly over the ham.
  6. Place the top half of the rolls over the cheese layer.
  7. In a small bowl, whisk together the melted butter, Dijon mustard, and Worcestershire sauce.
  8. Brush the entire top surface of the rolls generously with the butter mixture.
  9. Sprinkle the poppy seeds evenly over the top.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 15 minutes covered.
  12. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and the tops are lightly golden brown.
  13. For easy serving, slice the sliders crosswise between each roll before serving.

Notes

  • You can assemble these sliders up to 4 hours ahead of time. Cover and refrigerate them before baking. Add 5 to 10 minutes to the covered baking time if baking directly from the refrigerator.
  • Use a serrated knife to slice through the connected rolls for clean pull-apart portions.

Nutrition

Find it online: https://cookingbyfelix.com/ham-and-cheese-sliders-hawaiian-roll-recipe/