This recipe for ham and cheese sliders turns a classic sandwich into the best party snack. Melted Gruyere and Swiss cheese are layered between sliced ham on Hawaiian rolls before being baked to gooey perfection. I love how these sliders blend a Croque Monsieur with a classic hamburger slider. They’re incredibly cheesy and just as addictive.
I always get a kick from making the food right before a big party. From fancy bite-sized Smoked Salmon Tea Sandwiches to a platter of game day-ready Buffalo Wings, it feels good to prepare something exciting and irresistible for a crowd.
Sliders with Ham and Cheese
It doesn’t get much more classic than a ham and cheese sandwich. Think of the simple version—sliced deli ham and Gruyère between sandwich bread—as the starting point. Gourmet versions, like the French Croque Monsieur or the popular Cubano, take this classic combo to the next level.
The simple sandwich made with ham, cheese, and mustard between bread has always been the most popular variation in America. In the 1800s, it was the go-to snack at ball games. That changed in the early 1900s when the hot dog took its place.
These small ham and cheese sliders are still proving that the classic version can be a hit, no matter the occasion. To make them, I layered sliced ham between Gruyère and Swiss cheese on Hawaiian rolls, then smothered them all in a garlic butter sauce infused with Dijon mustard and poppy seeds. Then they are baked until the cheese is gooey and the buns are golden. These Hawaiian ham and cheese sliders are too good to pass up.
Ingredients and Substitutions
- Butter – I typically use unsalted butter in my cooking and baking because it gives me more control over the salty flavors.
- Onion – I added a finely minced onion to the butter sauce for more texture and flavor. White or yellow onions work best. You can also use onion granules or onion powder as a substitute.
- Garlic – Fresh garlic cloves in the butter sauce make it borderline addictive. Substitute garlic granules if you’d like.
- Sauces – I also added Worcestershire sauce and Tabasco sauce to the butter sauce for some bold flavor. If spicy food isn’t for you, feel free to omit the Tabasco.
- Seeds – Poppy seeds are traditionally sprinkled on top of ham and cheese sliders for a restaurant-worthy presentation. I stirred the seeds into the melted butter sauce to coat every inch of each slider. Sesame seeds work as a substitute.
- Mustard – Dijon mustard helps emulsify the butter sauce and adds a nice tangy depth.
- Ham – When I have leftover smoked ham in the fridge, I make these ham and Gruyère sliders. You can also use the leftover glazed holiday ham or Black Forest ham from the deli.
- Cheese – A combination of Swiss cheese and Gruyère cheese pairs best with ham. You can use one or the other if you don’t want to use both. American cheese will also work.
- Rolls – Sweet King’s Hawaiian rolls are my personal favorite. You could also make these sliders with dinner rolls or slider-sized hamburger buns.
How to Make Ham and Cheese Sliders
Make the Sauce: I start by whisking the melted butter, onion, garlic, Worcestershire, Tabasco, poppy seeds, and Dijon mustard together in a medium bowl. I set the bowl aside while I assembled the sliders.
Slice: Using a serrated knife, cut the slider buns in half, ensuring to leave them intact.
Assemble: I place the bottom half of the Hawaiian rolls in a 13×9 casserole dish, then layer the Swiss cheese slices over the top until they completely cover the buns.
Add the Ham: Next, I spread the ham slices evenly on top of the cheese. To finish, I sprinkle the Gruyère cheese evenly over the ham.
Brush: I place the top buns on top, then brush the butter sauce all over the tops and sides of the sliders until they’re completely covered.
Bake: To finish, I cover the casserole dish with foil and bake the sliders on the middle rack for 20 minutes. After, I remove the foil and poke holes throughout the top buns to help the butter soak inside and drip down the sides. I continue baking the sliders for another 15 minutes or until the cheese is completely melted.
Serve: I serve the ham and cheese sliders while they’re still warm and gooey.
Chef Tip + Notes
Are you worried about soggy ham and cheese sliders? The best way to avoid this is by toasting the bottom buns under the broiler until they’re lightly golden. Also, choose a sturdy bun that holds up to the butter and cheese without getting mushy. King’s Hawaiian rolls are the best, but any firm, slider-sized bun should work well.
- For extra thick and hearty sliders: Fold the ham slices over top of themselves to give the sliders extra height.
- Poke holes in the buns: After the initial 20-minute bake, you’ll want to use a paring knife to poke a few holes in the top buns. The butter pools on top, and the holes help it soak into the buns and drip down the sides for even distribution.
- Customize the layers: You can make these sliders your own by topping the ham with a layer of bacon, pickles, caramelized onions, or other deli meats you like. Or, to turn these into Croque Monsieur sliders, drizzle bechamel sauce over the ham, then sprinkle extra shredded cheese over the top buns (after adding the sauce) before baking.
Serving Suggestions
We’re always making these sliders for get-togethers with friends and family. The recipe makes enough for a crowd, and their mouthwatering flavors make them an instant favorite. Usually, we’ll include a grazing board and a salad on the side to complete the spread.
I also like making ham sliders for weeknight family dinners, especially after the holidays when there’s leftover ham in the fridge. They go well with almost anything on the side, like comforting mashed potatoes and glazed broccolini.
Make-Ahead and Storage
Make-Ahead: The sliders taste best when you serve them hot out of the oven. To save time, assemble the sliders without the butter sauce and keep them covered in the refrigerator for up to 1 day before brushing on the butter sauce, baking, and serving.
How to Store: Transfer the baked and cooled sliders to an airtight container and refrigerate them for up to 3 days. I don’t recommend freezing.
How to Reheat: Place the leftover sliders back in a baking dish, cover them with foil, and reheat in a 350ºF oven for about 10 minutes or until they’re warmed through.
More Ham Recipes
Ham and Cheese Sliders
Ingredients
- 1 stick unsalted butter, melted
- 2 tablespoons finely grated onion, sub 1 tablespoon granules
- 4 finely grated garlic cloves, sub 2 teaspoons granules
- 1 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 tablespoon poppy seeds
- 2 tablespoons Dijon mustard
- 1 pound thinly sliced ham
- 6 slices Swiss cheese
- ½ pound gruyere cheese, shredded
- 1 pack of sweet Hawaiian rolls sliced in half, leaving the buns attached and together
Instructions
- Preheat the oven to 350°F no fan.
- In a medium-sized bowl, whisk together the butter, onion, garlic, Worcestershire, Tabasco, poppy seeds, and Dijon. Set aside.
- Add the bottom buns to a 13×9 casserole dish and evenly spread out the Swiss cheese, making sure to cover the buns.
- Next, evenly spread out the ham slices. I like to fold it over to make it thicker. Finish by sprinkling the shredded gruyere over the ham.
- Place on the top buns and brush the butter mixture on top, completely covering everything.
- Cover in foil and bake on a middle rack for 20 minutes. Remove the foil and, using a pairing knife, poke holes wherever butter is gathering into a puddle on the top so that it can drip down into the sandwich.
- Bake uncovered for 15 minutes or until the cheese is completely melted and the tops of the buns are toasted.
- Serve immediately.
Ham and Cheese Sliders Recipe