These ham and cheese sliders on Hawaiian rolls have been my party contribution for more than 20 years. I bring them to gatherings all year long, and I have yet to take a pan home with leftovers.
The ham, provolone and sweet rolls are comforting on their own, but the buttery topping is what gets people talking. Someone always asks, “What is in these?” It’s a mix of mustard, Worcestershire sauce, dried onion and Parmesan poured over the rolls before they bake. I add cream cheese beneath the tops, too, for a little tang against all that sweetness and saltiness.
Planning the rest of the spread? Here are my ideas for what to serve with sliders at a party.
Why This Recipe Works
- The topping makes people ask for the recipe. Butter, mustard, Worcestershire sauce, dried onion and Parmesan settle into the rolls as they bake. A sprinkle of poppy seeds finishes them off.
- Cream cheese balances the sweet rolls. I spread it beneath the tops so every slider gets some alongside the ham and melted provolone.
- They’ve earned their place at my parties. I’ve made these for more than two decades, from holiday gatherings to game days. They’re easy to pick up, and the pan is always empty by the end of the night.
What People Are Saying About This Recipe
“I made these for our Christmas dinner and all of my extended family LOVED them! Cannot wait to do it this Sunday for the Super Bowl party.” — Molly
“Just want to tell you what a fantastic recipe this is, I have made it several times and the whole family loves it! I was just looking it up for Super Bowl and wanted to say thanks!” — Jen
Ingredients and Substitutions
- 15 to 20 Hawaiian sweet rolls: The number I use depends on the package and the size of the rolls. The recipe works with either amount, and you’ll see 15 rolls in some of my photos.
- 15 to 20 slices Black Forest ham: Plan on roughly one deli slice per roll. Fold the ham to fit, or use another sliced deli ham you enjoy.
- 15 to 20 slices provolone cheese: Use enough to cover the ham, then add a little more if you like your sliders extra cheesy. I love provolone here because it melts well without overpowering the topping.
- 8 ounces cream cheese, softened: Spread this on the underside of the roll tops. Letting it soften first makes that much easier.
- ½ cup salted butter, melted: This is the base of the topping that soaks into the rolls as they bake.
- 1 tablespoon mustard and 1 tablespoon Worcestershire sauce: These give the buttery topping its savory, tangy flavor. They’re part of why people always ask me, “What is in these?”
- 2 tablespoons dried minced onion and ¼ cup grated Parmesan cheese: Stir both into the butter mixture. Use dried minced onion rather than onion powder so you get those little bits of onion throughout.
- 2 tablespoons poppy seeds: Sprinkle them over the assembled sliders before baking for the familiar finish.
How to Make Ham and Cheese Sliders on Hawaiian Rolls
- Add the ham. Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Slice the rolls in half crosswise, place the bottoms in the dish and layer the ham on top.
- Add the provolone. Arrange the cheese slices over the ham, overlapping them as needed to cover the sandwiches.
- Add the cream cheese and roll tops. Spread the softened cream cheese on the underside of the roll tops, then set them over the provolone.
- Combine the topping ingredients. Add the melted butter, mustard, Worcestershire sauce, dried minced onion and Parmesan to a bowl.
- Stir and pour. Mix the topping well, then pour it evenly over the sliders. Sprinkle with poppy seeds.
- Bake and serve. Cover the dish with foil and bake for 25 minutes, or until warmed through and the cheese has melted. Cut along the seams and serve warm.
Recipe Notes
- Choose the ham you like. Black Forest, honey and smoked ham all work here. Thinly sliced turkey or roast beef will also work if you want to change up the sandwiches.
- Swap the cheese. I love provolone with the sweet rolls and savory topping, but Swiss, cheddar or mozzarella are good options. Swiss makes these especially good with ham.
- Change the mustard. Use Dijon or honey mustard in place of yellow mustard. Start with the same 1 tablespoon called for in the recipe.
- Use what you have for rolls and onion. Regular dinner rolls work in place of Hawaiian rolls, though you’ll lose some of that sweet and savory contrast. If you’re out of dried minced onion, use 1 teaspoon onion powder.
What to Serve With Ham and Cheese Sliders
When I bring these to a party, I like to add something fresh or crunchy alongside the warm, buttery rolls. A chopped salad or fruit salad gives the plate some contrast. For a heartier spread, serve them with slow cooker baked beans.
Putting together a bigger menu? Browse my ideas for what to serve with ham and cheese sandwiches.
Storage and Reheating
Refrigerate: Let leftover sliders cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate them within 2 hours of serving.
Freeze: Wrap cooled sliders tightly and place them in a freezer-safe bag or container. Freeze for up to 1 to 2 months for the best quality. The rolls may be softer after thawing than they are fresh from the oven.
Reheat: Thaw frozen sliders overnight in the refrigerator. Place the sliders in a baking dish, cover with foil and warm in a 350°F oven until heated through. Reheat leftovers to 165°F in the center.
Frequently Asked Questions
What is the best cheese for ham sliders?
Provolone is my favorite for these sliders. It melts well, and its mild flavor lets that buttery mustard topping shine. Swiss is another great match for ham. Use cheddar if you want a sharper cheese flavor.
Can I assemble ham and cheese sliders ahead of time?
Yes! Assemble the rolls with the ham, provolone and cream cheese, then cover and refrigerate the pan. Keep the butter topping separate and pour it over the sliders just before baking. Add the poppy seeds, cover with foil and bake as directed.
Why do you cover the sliders while baking?
Covering the pan helps the sliders warm through and the cheese melt while the buttery topping settles into the rolls. Expect soft, warm sliders, rather than crisp or toasted tops.
Ham and Cheese Sliders on Hawaiian Rolls
Ingredients
- 15-20 Hawaiian sweet rolls sliced in half crosswise
- 15-20 slices deli black forest ham
- 15-20 slices provolone cheese
- 8 oz cream cheese softened
- 1/2 cup salted butter melted
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp dried minced onion
- 1/4 cup grated parmesan cheese
- 2 tbsp poppy seeds
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Arrange the bottom halves of the rolls in the dish. Layer with the ham and provolone. Spread the cream cheese on the underside of the roll tops, then set them over the cheese.15-20 Hawaiian sweet rolls, 15-20 slices deli black forest ham, 15-20 slices provolone cheese, 8 oz cream cheese
- In a bowl, stir together the melted butter, mustard, Worcestershire sauce, dried minced onion and Parmesan. Pour evenly over the sliders and sprinkle with poppy seeds.1/2 cup salted butter, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 2 tbsp dried minced onion, 1/4 cup grated parmesan cheese, 2 tbsp poppy seeds
- Cover with foil and bake for 25 minutes, or until warmed through and the cheese has melted. Cut along the seams and serve warm.
Video
Notes
- Use 15 to 20 rolls depending on their size and how many sliders you need. The butter topping and cream cheese amounts stay the same.
- Swiss or cheddar can replace the provolone. Dijon or honey mustard can replace the yellow mustard.
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To assemble ahead, cover and refrigerate the filled rolls. Keep the topping separate and pour it over the sliders just before baking. If the refrigerated butter mixture has firmed up, warm it gently until pourable.Pour the butter topping over the sliders just before baking, especially if you assemble them ahead.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Can’t tell you how many times I’ve made this !! Always a hit, an easy take to the happy hour and my favorite app to make. Love seeing what others have added or changed.
Thank you🤩
Love to hear this Sally!
I’m looking to bring these to a party that is 30 minutes away. I can use a warm container to keep them warm but will they get to soggy by then? Also I’ve watched this video 3 times and it cuts off after the foil is put on. 🙂
Great question, Holly. I’ve delivered them to events and they have never been soggy. Most of the flavor bakes right into the sandwiches, so there’s so excess liquid running around. We’ve even brought them to soccer mornings when we’re there awhile and they are devoured. Enjoy!
These are a family fav and a crowd pleaser! Thanks for sharing this amazing recipe!!! -Ragen
That’s wonderful to hear! Thank you, Ragen.
I would like to serve these sliders for a football tailgate. I would need to make them the night before. Could I bake the night before and store in the refrigerator until the next day and serve at room temperature? I know they would definitely be better warm, but would this option work?? Any suggestions?
Susan, you could cut your bread so it’s in half and then add the meat and cheese. Put foil over that and add the butter sauce the next day and bake it. Or you can try preparing it fully, allow it to cool completely and enjoy them the next day. They won’t be completely soggy but depending on your guests preferences, it can still be enjoyed! Let me know if you try it.
I have made this recipe over and over. A family favorite!
Yup, it is good. So glad your family enjoys it too, Alicia! Thank you for commenting.
Megan, my daughter’s friend invited us over during the New Year’s holiday. She made the best-ever sliders I had ever eaten. I could have eaten a dozen of them. She said she would text me the link to the website where she found the recipe. But I just realized your recipe is exactly the same as those amazing sliders. These taste incredible!
My friend made these the other day and they were delicious so I asked him for the recipe. I’m making them this Saturday for a trivia night. My only question is, did you use salted or unsalted butter?
Use unsalted butter because the cheese and ham have plenty of added salt!
Your recipe says salted butter, in the oven now, I hope they aren’t too salty. ☹️
Nope! Super good.
We prefer a recipe from a former coworker – Vivian C. – that mixes the butter, onion, Worcestershire and mustard until smooth, chops the ham and Swiss cheese in a food processor, then mix together and spread on cut buns or croissants. We don’t add the poppy seeds. Then heat in the oven. Thanks for another variation!
There’s many ways to prepare a good meal. Thanks for joining the conversation!
I made these for our Christmas dinner and all of my extended family LOVED them! Cannot wait to do it
this Sunday for the Super Bowl party. If ham and cheese is to bland, I made a second pan of shaved london broil, swiss cheese and added horseradish sauce. Yummy!
I love how a recipe shared can inspire other ideas and flavors. Sounds like you did great! I’m sure they were a hit. Thanks for stopping by!
Just want to tell you what a fantastic recipe this is, I have made it several times and the whole family loves it! I was just looking it up for Super Bowl and wanted to say thanks!
Thank you. It’s a great recipe to share and be hearty enough to fill you up but also be able to snack on a few other appetizers at a party.
I’ve added a pickle slice & used cream cheese with chives for an extra dose of YUM!
We did not care for these. My guests thought the flavor was ok but felt the topping made them a bit messy to eat. I may try these again but I will put the topping in between the meet and cheese? I think these would also be good with some pepper jack cheese.
Putting the topping between the meat and cheese is a great idea! I may just try that next time! And you can never go wrong with pepper jack, in my opinion. Thanks for the comment!
Megan
These were so, so yummy! Thank you for the recipe!
I’m so glad you enjoyed them, Rebecca!!
Megan
This is becoming my go to recipe for pot lucks and family gatherings. It has been a hit, I’ve probably made it four times now… getting ready for another batch this morning. I follow the recipe with only a few exceptions. I always forget to buy the minced onion, so I’ve skipped that for the topping, and I put the topping together without the poppy seeds and parmesan. I sprinkle that on top after brushing on the butter mixture. I have found that it goes on better for me that way. Delicious!