Ham and Cheese Sliders

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!

Before you head to the pro tips, FAQs, and recipe below, it’s helpful to watch this short overview of how to make these sliders first.

Since I make these so often, I have a few tricks to make them even tastier!

1. I prefer to use an unsweetened ham from the deli. Since the glaze brings the sweetness factor, no need for the honey ham.
2. I’ve found that I can leave the poppy seeds out and they taste just as delicious.
3. 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.

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!

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.

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!

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