Classic Ham and Cheese Sliders with a Bold Twist for Parties

Let Me Tell You Why I Love These Little Sandwiches

Ever had those moments where you need a snack that’s more than chips but less fuss than a three-course meal? Story of my life at family get-togethers. I stumbled on this classic ham and cheese sliders thing after almost burning a tray of pigs in blankets one year (don’t ask—bad oven, or maybe just me). But anyway, there’s just something ridiculously satisfying about that gooey cheese and salty ham, especially once you drench it in my favorite tangy sauce, then bake it until it’s all melty and golden. (Plus, I’ve never met a person who actually eats just one, not even my picky cousin Dave.)

Why You’ll Love This (At Least, I Think You Will)

I make these whenever the house is suddenly full—game night, Sunday lunch, “oops we invited the neighbors for drinks” kind of thing. My family goes crazy for the sweet-tangy butter topping (and, honestly, so do I). It’s one of those recipes where folks grab seconds before you’ve even set the platter down. Also, if you’ve ever worried about dry sliders… totally get it, but these stay nice and soft. There’s nothing worse than biting into a sandwich that’s drier than the Sahara (trust me, I’ve been there!).

Here’s What You Need (And What You Can Sub)

• 12 slider buns (Hawaiian rolls are classic here, but I’ve used plain dinner rolls when I forgot to buy them—no one noticed)
• 250g sliced ham (your favorite kind; I tend to go for honey ham, though smoked is nice if you like it a bit punchier)
• 10 slices of Swiss or cheddar cheese (sometimes I toss in provolone, because, well, cheese…)
• 1/2 cup (115g) unsalted butter, melted (I’ve used salted in a pinch, just go easy on the extra salt)
• 2 tablespoons Dijon mustard (or yellow mustard if that’s what you’ve got left in the fridge—just don’t use the neon ballpark stuff)
• 1 tablespoon Worcestershire sauce (can totally leave out if you hate it—my aunt does)
• 1 tablespoon poppy seeds (if you’re out, sesame works, or skip it—no one will call the food police)
• 2 teaspoons onion powder (grated real onion is nice too, but sometimes the powder’s just easier)
• 1/2 teaspoon garlic powder
• 1 teaspoon hot sauce (my “bold twist”—add more if you like a kick, or none if spice scares you)
• Pinch of freshly ground pepper (optional, but I like it)
• Handful chopped parsley for garnish (usually just if I’m being fancy)

How to Pull These Off (With a Little Wiggle Room)

1. Preheat your oven to 180°C (350°F). Honestly, sometimes I forget this step and have to wait around. Don’t be me.
2. Slice the entire batch of slider buns horizontally (keep ‘em attached if you can—it saves time).
3. Layer the bottom half of buns in a baking dish. You can butter it if you want, but I usually don’t bother.
4. Evenly layer all the ham slices over the buns. I get a kick out of making sure every inch is covered – it’s oddly satisfying.
5. Cover the ham with the cheese slices. (This is where I sometimes sneak a piece, so don’t feel bad if you do too!)
6. Place the tops of the buns back on. Don’t worry if it’s a bit lopsided—it all squishes together in the oven.
7. In a small bowl, combine melted butter, mustard, Worcestershire, poppy seeds, onion powder, garlic powder, hot sauce, and pepper. Give it a good stir—smelling this always makes me hungry.
8. Pour the mixture evenly over the sliders, getting into all the nooks. Use a spatula to spread if needed. Don’t skimp; that’s where the magic happens.
9. Let it soak in for about 10 minutes. I know, waiting is annoying, but it’s worth it.
10. Bake uncovered for 20 to 25 minutes, or until the tops are golden and the cheese is gloriously gooey. If the tops brown too fast, honestly just foil them for the last bit—no shame.
11. Let them cool a few mins (supposedly so they set… but mainly so you don’t burn your mouth like I did, ouch).
12. Garnish with parsley if you’ve got it lying around. Serve warm!

Some Notes Learned The Hard Way

• I tried doubling the sauce once… and, yeah, it was soggy city. Don’t go overboard.
• If the buns start to look like they’re drying out too soon, toss a foil tent over them. They’ll finish baking just fine.
• I’ve experimented with shredded cheese too, but I think slices just melt better in this case.

If You Feel Like Shaking Things Up

I once swapped the ham for roast turkey with cranberry mustard for Thanksgiving vibes, and it was a hit. Pepper jack instead of Swiss? Spicy, but good kind of chaos. Pulled pork instead of ham? Actually, it got a little too wet—still tasty, but hard to pick up without a fork. On second thought, maybe stick with regular ham unless you’re feeling brave.

Do You Really Need Special Tools?

A deep-ish baking dish (like 9×13 inches) is perfect, but once I used a couple of pie pans and just jammed everything in. Works, promise. If you don’t have a basting brush for the sauce, just spoon it over and nudge it around with the back of your spoon. It’s not rocket science!

About Keeping Leftovers (As If You’ll Have Any)

Store leftovers in an airtight container in the fridge (lasts about 2-3 days). To reheat, pop them in a low oven until warmed through. But, honestly, these have never survived past breakfast the next morning in my house—I always think they taste even better by day two. Not sure if that’s scientifically true or just me eating them cold standing in front of the fridge.

Some Ways to Serve (Or Just Eat From the Pan—I Won’t Judge)

I serve these straight up for game nights but, if I’m feeling fancy, a big bowl of pickles and potato chips on the side is great. The kids will dunk theirs in ketchup (kids are wild). If Mom’s over, she insists on a green salad “to balance the richness,” which is code for “still going to have three sliders.” It’s a tradition at this point.

Things I’ve Messed Up (So You Don’t Have To)

• Don’t rush the soaking step; I once tried skipping it and ended up with weirdly dry tops that didn’t match the gooey insides. Lesson learned.
• If you bake these too long, the bottoms can get a bit crusty—not the end of the world, but not ideal. Set a timer!
• Using too much hot sauce will totally overpower things. (Ask me how I know. My sister still teases me.)

FAQ Time (Real Questions—Promise!)

Can I make these ahead?

Yep! Just assemble, cover, and stash in the fridge for a few hours before baking. Let ‘em come to room temp before the oven, though. Cold pans and hot ovens are not friends.

What’s the “bold twist” exactly?

The hot sauce in the butter sauce. Sounds simple, but it gives just a little back-of-the-throat zing. (You can skip it, but it’s why people ask for the recipe!)

Are these okay at room temp?

Honestly—better hot, but totally decent cooled off. I’ve even packed them for picnics (just wrap them up tight).

Can I freeze them?

I don’t think so; the buns go a bit weird after thawing, too mushy for my liking. If you try it, let me know if you have better luck!

Okay, that’s everything! If you give these a go, I’d love to hear how your crowd likes them. Bonus points if anyone fights over the last one (it’s basically a sign of success in my book). Happy munching!

★★★★★ 4.60 from 50 ratings

Classic Ham and Cheese Sliders with a Bold Twist (For Your Next Gathering)

yield: 12 sliders

prep: 15 mins

cook: 25 mins

total: 40 mins

These classic ham and cheese sliders get a bold twist with a zesty butter sauce and a touch of hot sauce for extra flavor. Perfectly gooey, savory, and sure to be the hit of your next gathering!

🖨️ Print Pin Recipe

Ingredients

• 12 slider buns (Hawaiian rolls are classic here, but I’ve used plain dinner rolls when I forgot to buy them—no one noticed)
• 250g sliced ham (your favorite kind; I tend to go for honey ham, though smoked is nice if you like it a bit punchier)
• 10 slices of Swiss or cheddar cheese (sometimes I toss in provolone, because, well, cheese…)
• 1/2 cup (115g) unsalted butter, melted (I’ve used salted in a pinch, just go easy on the extra salt)
• 2 tablespoons Dijon mustard (or yellow mustard if that’s what you’ve got left in the fridge—just don’t use the neon ballpark stuff)
• 1 tablespoon Worcestershire sauce (can totally leave out if you hate it—my aunt does)
• 1 tablespoon poppy seeds (if you’re out, sesame works, or skip it—no one will call the food police)
• 2 teaspoons onion powder (grated real onion is nice too, but sometimes the powder’s just easier)
• 1/2 teaspoon garlic powder
• 1 teaspoon hot sauce (my “bold twist”—add more if you like a kick, or none if spice scares you)
• Pinch of freshly ground pepper (optional, but I like it)
• Handful chopped parsley for garnish (usually just if I’m being fancy)

Instructions

1. 1
   Preheat your oven to 180°C (350°F). Honestly, sometimes I forget this step and have to wait around. Don’t be me.
2. 2
   Slice the entire batch of slider buns horizontally (keep ‘em attached if you can—it saves time).
3. 3
   Layer the bottom half of buns in a baking dish. You can butter it if you want, but I usually don’t bother.
4. 4
   Evenly layer all the ham slices over the buns. I get a kick out of making sure every inch is covered – it’s oddly satisfying.
5. 5
   Cover the ham with the cheese slices. (This is where I sometimes sneak a piece, so don’t feel bad if you do too!)
6. 6
   Place the tops of the buns back on. Don’t worry if it’s a bit lopsided—it all squishes together in the oven.
7. 7
   In a small bowl, combine melted butter, mustard, Worcestershire, poppy seeds, onion powder, garlic powder, hot sauce, and pepper. Give it a good stir—smelling this always makes me hungry.
8. 8
   Pour the mixture evenly over the sliders, getting into all the nooks. Use a spatula to spread if needed. Don’t skimp; that’s where the magic happens.
9. 9
   Let it soak in for about 10 minutes. I know, waiting is annoying, but it’s worth it.
10. 10
    Bake uncovered for 20 to 25 minutes, or until the tops are golden and the cheese is gloriously gooey. If the tops brown too fast, honestly just foil them for the last bit—no shame.
11. 11
    Let them cool a few mins (supposedly so they set… but mainly so you don’t burn your mouth like I did, ouch).
12. 12
    Garnish with parsley if you’ve got it lying around. Serve warm!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 13gg

Fat: 19gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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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