Ham and Cheese Sliders
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These Ham and Cheese Sliders are a family staple. They are super easy to make, budget-friendly, great for a group of people, and even freezer friendly. I’ve been making these for YEARS and constantly have people ask for the recipe.
About This Recipe
Like I mentioned, I’ve made this recipe for an eon. Let’s see, I’ve fed my husband, my kids, my extended family, many college students, our small group from church, my neighbors, new parents (dropped it off as a freezer meal)…you get the idea. It’s a well-worn fave!
Other than how kid-friendly, freezer-friendly, and easy this recipe is, I love that Ham and Cheese Sliders can serve a lot of people for either lunch or dinner. Like many of the recipes in 20 Meals That Feed a Large Group, this one is ideal for feeding lots of mouths. Keep this in your back pocket for your next gathering!
Slider Pro Tips
Since I make these so often, I have a few tricks to make them even tastier!
- I prefer to use an unsweetened ham from the deli. Since the glaze brings the sweetness factor, no need for the honey ham.
- I’ve found that I can leave the poppy seeds out and they taste just as delicious.
- I also sometimes omit the mustard if these are bring made for kids. I think the mustard brings a depth of flavor but it can for sure be left out if needed.
What Kind of Roll Should I Use?
You have options! Many like to use a classic Hawaiian Roll. I do love the soft, sweet bread that Hawaiian Rolls offer but I have also been known to make them with wheat rolls. This provides a bit of a healthier option.
You can also just use any down the pipe dinner roll that you find at the store. Tip: It saves a little time if they are pre-sliced!
What’s In the Glaze?
Let’s talk about the glaze for a moment. I mean, it’s hard to go wrong with butter and brown sugar mixed together, right?
The Worcestershire brings a delightful tang to the mix. Now, be warned: Do not overcook the sauce! It thickens the longer you cook it.
I made the mistake of leaving it boiling for too long (like 4-5 minutes) and it got way too thick and sticky. 1-2 minutes of boiling should do the trick. I like to have enough glaze to coat each slider but not soak each slider. It’s a bit subjective but that’s where I land on how much glaze to add.
Can I Make Them Ahead of Time?
Yes! This is one of the many reasons I love this recipe. If I have a group of people coming over or just want to get dinner done ahead of time, I prep the sliders all the way up until baking. I stick them in my fridge (for up to 2 days) and then just pull them out and bake them when I’m ready!
Can I Freeze Ham & Cheese Sliders?
YES! Like many of our freezer meals, Ham & Cheese Sliders work wonderfully to prep ahead and freeze.
I almost always do this when I’m making them. I mean, if I’m already getting the dishes out and doing the work for one batch, why not just double them! After making the sandwiches and covering them in the glaze, do not bake. Then, wrap the casserole dish tightly with plastic wrap or foil or place them in an airtight container before freezing. (Here are a few freezer dishes we use and recommend.)
You can freeze these sandwiches for 3-6 months (or longer if you properly package them for freezing!) When you want to eat them, let them thaw in the fridge overnight and then just bake them as directed.
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What Side Dishes Go Well With This Recipe?
Here are some recipe and meal ideas that would be tasty to serve with Ham & Cheese Sliders
- Strawberry Avocado Salad with Honey Balsamic Dressing
- Easy Hash Brown Casserole
- Roasted Brussels Sprouts
More Slider Recipes
We are big fans of sliders because they are perfect for families (since kids can be smaller eaters) and can stretch a food budget pretty far.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Ham and Cheese Sliders
These Mini Ham and Cheese Sliders are the perfect meal for a crowd or hungry kiddos! Always a hit.
Ingredients
- 15–20 mini wheat rolls
- about 1 pound deli ham
- 7 ounces Swiss cheese slices
- 1/2 cup butter
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire
- 1 tablespoon poppyseeds (find in spice aisle)
- 1/3 cup brown sugar
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Instructions
Make It Now:
- Preheat oven 350 degrees F.
- Assemble the sandwiches, using 1-2 slices of folded ham and a 1/2 slice of cheese on the rolls. Place in 9×13 baking dish (or whatever size you have). Squeeze sandwiches in side by side.
- Mix butter, mustard, Worcestershire sauce, poppy seeds and brown sugar into medium sauce pan.
- On medium-high heat, bring sauce to a boil and then reduce heat.
- Lightly drizzle each sandwich with the prepared sauce. (Freezing instructions begin here.)
- Cover with foil and bake for about 20 minutes.
Freeze For Later: Prepare sandwiches with sauce on top in casserole dish, but do not bake. Seal tightly with a lid or wrap with plastic wrap and/or foil very well. Freeze.
Prepare From Frozen: Let sandwiches thaw in the refrigerator overnight. Bake according to directions in step 6.
I haven’t made these yet but I’m looking forward to it. I am thinking about freezing these to take on our vacation so we can cook them when we get there. I’m concerned about letting them thaw. Won’t the bread get soggy? Is there a trick to preventing it? Thanks.
Hi Jess. I have made these from frozen many times and they have never been soggy. I know it can happen with some recipes, but in my experience, not with this one.