Let Me Tell Ya About These Sliders…
You know those blustery days where the wind feels like it’s trying to relocate your entire house? That’s exactly when I start thinking about these Hot Ham and Cheese Sliders. The first time I cobbled these together, it was honestly because I forgot to prep anything and only had about 25 minutes ‘til hungry teens started circling. Turns out, shortcuts are sometimes secret weapons (and yes—my youngest declared, “these are even better than pizza rolls!” which, frankly, is high praise around here).
Oh, and side note: one time I tried adding a little extra mustard to the sauce because the bottle was almost empty. I shook it like mad, got sauce everywhere, and still—somehow—the sliders disappeared before they even cooled. So, trust me, there’s room to play!
Why I Keep Making These (besides the taste…)
- I make this when nobody wants to wait for anything but everyone suddenly acts like it’s been a week since lunch. It’s my “oh I forgot to meal plan” vote-getter.
- My family goes crazy for this because it’s just gooey, buttery, and salty in all the right places (plus, let’s be honest, ham and cheese is like comfort-food autopilot).
- I used to dread opening up a huge loaf of bread and wrestling with a bread knife—sliders are the answer. Pre-sliced rolls, my friend.
- Even picky eaters (including one who claims to hate mustard) gobble these down—the sauce just makes them irresistible, I guess.
What’s Actually In Them (My Usual, With a Few Cheats)
- 12 soft slider buns or Hawaiian rolls (I've even used those cheap dinner rolls in a pinch. My grandma swore by the orange bag ones—honestly, any vaguely squishy roll works.)
- 250g (about 9 oz) sliced deli ham (leftover ham roast is ace, too. Once, all I had was turkey—still tasty but ham really nails it.)
- 8 slices of swiss cheese (sometimes cheddar. My sister throws in pepper jack when she’s feeling wild)
- 3 tablespoon melted butter (salted, though unsalted is fine if you’re worried about heartburn. Or health. Or whatever.)
- 2 teaspoon Dijon mustard (yellow mustard for classic flavor, or skip entirely for the mustard-phobic—though I do not recommend)
- 1 teaspoon Worcestershire sauce (if you haven’t got it, a splash of soy sauce honestly works)
- ½ teaspoon garlic powder (in a jam, onion powder works too—it’s flexible)
- 1 tablespoon poppyseeds (I… sometimes forget these. They’re all show anyway. Sesame is good too.)
How I Throw It All Together (No Fussy Steps)
- Preheat your oven to a good 180°C (350°F). Don’t stress if it’s a bit higher or lower—these aren’t soufflés.
- Slice the slider buns horizontally, keeping the top in one piece and the bottom in another—like a magical sandwich book. Place the bottom halves in a baking dish (9x13 inch works. Or one of those random casserole dishes everyone has. Doesn’t matter much).
- Layer the ham generously over the bottoms. It looks skimpy? Add a bit more. Lay the swiss cheese slices on top of that, nice and even. (This is where I might sneak a cheese corner if nobody’s looking.)
- Pop the bun tops back on. Squish gently so it all snuggles together. Don’t worry if it’s messy—it will be tidy by the end, I promise.
- In a small bowl, mix melted butter, Dijon mustard, Worcestershire, and garlic powder. Give it a good stir so everything mingles.
- Pour (or brush, if you’re feeling fancy) the buttery sauce right over the buns—try to get the tops nice and coated. Sprinkle poppyseeds all over (sometimes I forget. Still delicious).
- Bake, uncovered, for about 15–18 minutes until golden, melty, and you can’t stand the smell anymore. Let them sit for 5 minutes before serving. If you have the patience, anyway.
My Actual Notes (No Judgement, Please)
- If you only have smaller rolls, just pile them in and use what you’ve got—the sauce and cheese pull it all together.
- I once ran out of butter and used olive oil. Didn’t regret it, though the rolls were less “crackly” on top. A bit softer, if I’m honest—but not bad.
- Soggy bottoms? Try to avoid lining your dish with foil, or at least spray it first. But hey, some people like things a bit squishy. No judgment here.
- And actually, I think these taste better the next day—if they ever stick around that long.
Variations (and My Not-So-Brilliant Attempts)
- Turkey and cranberry sauce for a holiday vibe—really works!
- Bacon bits inside for a smoky flavor, though the last time I tried pancetta it went a bit chewy. Not my finest hour.
- Swap the cheese: Provolone, pepper jack, cheddar, or (don’t tell my kids) gouda. Brie was… strange. Wouldn’t do that one again.
- Veggie version: mushrooms sautéed with a smidge of thyme. Not as classic, but a good shout for the non-meat-eaters.
Gear You’ll Need (Mostly The Basics)
- Baking dish (9x13 inch works, or honestly, a rimmed baking sheet in a pinch—just line with parchment if you hate scrubbing, like me).
- Bread knife or even a regular knife—just be careful. On second thought, carefully prying with your hands also works. Done it before.
- Small bowl and spoon for mixing—that’s it!
How I (Try to) Store Them
If you do have leftovers—big if!—just pop them in an airtight container and stick them in the fridge. They’ll keep for two, maybe three days. Reheat in the oven at 160°C (320°F) for 10 minutes to bring the magic back. A microwave works, but they lose their crispiness. Still, edible. Honestly, in my house, it never lasts more than a day, so this is a bit theoretical.
Serving Suggestions (What We Do)
Big platter in the middle of the table. Everyone grabs with their hands and, yes, napkin use is optional (but recommended if you love your sofa). Sometimes I serve it with tomato soup—extra cozy. Or just pickle spears and some potato chips for crunch. That was my mum’s idea, and it stuck.
My Humbled Pro Tips (Learned the Hard Way)
- Don’t skip letting them rest for five minutes—tried skipping, burned my mouth, regretted it. Also, the cheese oozes less this way. Don’t be impatient like me.
- Once I tried to stack in too much ham—tasted good, but the whole thing collapsed when you picked them up. More is not always better.
- And, honestly, make extra. My kids always “sneak” a couple before I call everyone to the table.
FAQ (Honestly, You Asked!)
- Can I make these ahead of time? Yep! Assemble everything but don’t bake. Cover and refrigerate, then bake off when you’re ready. Maybe add a couple minutes to the bake time if straight from the fridge (I usually do about 20–22 minutes in that case).
- Any gluten-free options? Sure, if you’ve got a good gf bun or soft roll, go for it. The rest is gluten-free already (sometimes the deli ham hides sneaky wheat, so maybe double-check the label—I’ve made that mistake before).
- No poppyseeds—dealbreaker? Not a chance. I forget them all the time. Sesame seeds or nothing still works. They’re more for show than flavor, truth be told.
- What’s the best cheese? Debate for the ages. I default to swiss, but cheddar is a winner and melts great. Brie was… well, let’s say interesting. Wouldn’t do it again.
- How do you stop soggy rolls? Don’t drown them in sauce, and let them bake uncovered. Also, don’t line the dish with foil (voice of experience here—mine stuck to the foil the first time… what a mess!).
- Do these freeze well? Ehh, not my first choice. They get all soggy when thawed. If you must, wrap tightly, freeze, then bake straight from frozen—but the texture just won’t be the same.
Oh—and if you try using those ancient sesame bagels hiding in your pantry… just, maybe don’t. That particular experiment earned me some eye rolls and a lot of leftover bagels.
But for genuine, easy comfort? These sliders always nail it.
Ingredients
- 12 soft slider buns or Hawaiian rolls
- 250g (about 9 oz) sliced deli ham
- 8 slices of swiss cheese
- 3 tablespoon melted butter
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 tablespoon poppyseeds
Instructions
-
1Preheat your oven to a good 180°C (350°F). Don’t stress if it’s a bit higher or lower—these aren’t soufflés.
-
2Slice the slider buns horizontally, keeping the top in one piece and the bottom in another—like a magical sandwich book. Place the bottom halves in a baking dish (9x13 inch works. Or one of those random casserole dishes everyone has. Doesn’t matter much).
-
3Layer the ham generously over the bottoms. It looks skimpy? Add a bit more. Lay the swiss cheese slices on top of that, nice and even. (This is where I might sneak a cheese corner if nobody’s looking.)
-
4Pop the bun tops back on. Squish gently so it all snuggles together. Don’t worry if it’s messy—it will be tidy by the end, I promise.
-
5In a small bowl, mix melted butter, Dijon mustard, Worcestershire, and garlic powder. Give it a good stir so everything mingles.
-
6Pour (or brush, if you’re feeling fancy) the buttery sauce right over the buns—try to get the tops nice and coated. Sprinkle poppyseeds all over (sometimes I forget. Still delicious).
-
7Bake, uncovered, for about 15–18 minutes until golden, melty, and you can’t stand the smell anymore. Let them sit for 5 minutes before serving. If you have the patience, anyway.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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