Hot Ham and Cheese Sliders are irresistible mini sandwiches layered with savory ham, melted Swiss cheese, and a tangy mustard onion butter glaze. Perfectly baked, they’re ideal for parties and game-day gatherings.
The secret to these Hot Ham and Cheese Sliders is their delicious onion poppyseed butter sauce, adding an unforgettable flavor and texture that turns a classic sandwich into a must-try dish.
Key Ingredients for Perfect Hot Ham and Cheese Sliders
Soft white rolls – Essential for achieving the soft yet slightly crispy texture, perfect for absorbing the buttery sauce.
Shaved ham – Provides a tender, salty bite that contrasts wonderfully with creamy cheese.
Swiss cheese slices – Melts beautifully, adding creamy richness that binds the sandwich together.
American mustard – Adds tangy sharpness, elevating the overall flavor profile.
Onion poppyseed butter – The melted butter blended with onion, mustard, poppy seeds, Worcestershire sauce, garlic, salt, and pepper creates a savory glaze that’s irresistibly aromatic.
How to Bake Hot Ham and Cheese Sliders to Perfection
These sliders are quick to assemble: layer the rolls with mustard, ham, and cheese, bake until melty, then generously top with onion poppyseed butter.
Finish baking for that golden, crispy topping everyone loves.
Expert Tips for Delicious Hot Ham and Cheese Sliders
For an extra layer of flavor, experiment with smoked ham or sharp cheddar cheese.
If you prefer added heat, a dash of hot sauce or spicy mustard works wonders.
For a vegetarian twist, replace ham with sautéed mushrooms.
How to Store Leftover Hot Ham and Cheese Sliders
Leftovers keep well refrigerated in an airtight container for 3-4 days.
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, until heated through and crispy again.
Frequently Asked Questions (FAQ)
Can I use different types of cheese for sliders?
Yes! Provolone, cheddar, or even mozzarella are great alternatives. Swiss cheese remains traditional and melts beautifully.
Can I prepare these sliders ahead of time?
Absolutely. Assemble without baking, refrigerate covered, then bake fresh before serving to ensure a crisp finish.
Are poppy seeds essential?
They add flavor and visual appeal but can be omitted without significantly impacting the dish.
What type of mustard works best?
Classic American yellow mustard is ideal, though any mild mustard can be substituted if preferred.
Elevate Your Sliders: Delicious Serving Ideas
Pair these sliders with coleslaw, pickles, or a side salad for a complete and balanced party spread.
For game days, a dipping sauce or extra mustard on the side will please any crowd.
Hot Ham and Cheese Sliders
Ingredients
- 1 tbsp Worcestershire sauce
- 250 g / 8 oz Swiss cheese slices 10 – 12 slices
- 1 tsp garlic powder or finely minced fresh garlic
- 2 tbsp American mustard for butter mix (Note 2)
- 1/4 tsp black pepper
- 350 g / 12 oz shaved ham up to 500 g / 1 lb acceptable (Note 3)
- 1/4 onion finely chopped
- 1/3 cup American mustard for spreading Note 2
- 12 standard or 24 small soft white rolls, unseparated, 23 × 33 cm slab (Note 1)
- 100 g / 7 tbsp unsalted butter melted
- 1 tbsp poppy seeds Note 4
- 1/2 tsp cooking / kosher salt
- Baking paper for lining the pan Note 5
Instructions
- Heat the oven to 180 °C / 350 °F (160 °C fan). Line a 23 × 33 cm baking dish with baking paper, allowing overhang for easy removal.
- Combine melted butter, onion, 2 tbsp mustard, poppy seeds, Worcestershire sauce, garlic powder, salt and pepper to create a savoury butter mixture.
- Slice the roll slab horizontally, keeping each half intact. Brush both cut faces with the 1⁄3 cup mustard, set the base in the prepared pan, and arrange the ham evenly over it, followed by the cheese. Leave the top half aside for now.
- Bake the open-faced rolls for 10 minutes until the cheese has melted. (Note 6)
- Place the roll lid on top, spoon the butter mixture over every surface, ensuring no spot remains dry.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil, pierce the points where the rolls meet so the flavoured butter seeps down, then return to the oven, uncovered, for a further 10 minutes until the tops are crisp.
- Lift the slab out using the paper, cut while piping hot, and serve immediately.