Ham and Cheese Sliders

By Polly Conner
April 21, 2021

These easy 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.

Hand lifting a ham & cheese slider from a white dish

Video Tutorial: How to make Ham and Cheese Sliders

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.
Hand holding ham & cheese sliders

What Kind of Roll Should I Use for Ham & Cheese Sliders?

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 your 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.

Glaze pouring over ham & cheese sliders

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.

Ham & Cheese slider on a plate with apples

Ham & Cheese Sliders: Great for a Group!

What I also like about this recipe is that it can serve a lot of people for either a lunch or dinner. Like many of the recipes in these 20 Meals That Feed a Large Group, they are idea for feeding lots of mouths. It’s a great one to have in these tasty little sandwiches in your back pocket for your next gathering.

Ham & Cheese Sliders prepped for the freezer to make a freezer meal

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


Ham and Cheese Sliders

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1520 mini sandwiches 1x
  • Category: Freezer Meal
  • Method: Baking
  • Cuisine: American


These Mini Ham and Cheese Sliders are the perfect meal for a crowd or hungry kiddos! Always a hit.


  • 1520 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


Make It Now:

  1. Preheat oven 350 degrees F.
  2. 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.
  3. Mix butter, mustard, Worcestershire sauce, poppy seeds and brown sugar into medium sauce pan.
  4. On medium-high heat, bring sauce to a boil and then reduce heat.
  5. Lightly drizzle each sandwich with the prepared sauce. (Freezing instructions begin here.)
  6. 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.

Meal Prep These Ham and Cheese Sliders

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74 replies
  1. Jenn says:

    These were a hit! I wasn’t sure if freezing with the glaze on would make them soggy but they came out of the freezer great too! In fact my 15-year-old son was pulling them out of the freezer container and microwaving a few at a time and still loved them. I usually use the Sam’s brand Hawaiian slider buns just because they are pre-sliced which saves a lot of time. However the last time I made them they were out of those so I used the Kings Hawaiian brand. They were still really good but apparently those rolls are sweeter than what I was using before so I think if I have to use those rolls again I will take that into consideration and maybe reduce some of the brown sugar in the glaze. The kids all still loved them even with them sweeter though. Thanks for the easy recipe!

  2. Olivia says:

    Our kids love these- we all do! One of our family favorites. We like to make these and pack them up for ball games.

  3. Nancy Martin says:

    I made these but didn’t have poppy seeds so I used Everything But the Bagel seasoning. It was a hit with my teens and hubby.

  4. Robin Key says:

    Making this sliders for the first time..My daughter make them..They are delicious & quick..Thank You

  5. Christina Failing says:

    If I am making 1 day ahead can I just keep refrigerated and the follow last step right before serving?

  6. Jamie Barrick says:

    I had these at a party. They were very good. You could even “fancy” these up by putting a slice of apple or pear (or apple or pear chutney) on them before baking. I would recommend using a Granny Smith Apple as it is the least sweet apple.

  7. Heidi Nitschke says:

    I found these very sweet! But I love the idea. I was going to make these for a staff lunch next week and need something I can make the day ahead. Do you think they would work without the sugar? Or with something else instead of the sugar?

    • Polly Conner says:

      A few ideas: You can use smoked ham (rather than a honey ham that might be a bit sweet.) You could also use a denser, wheat roll. And yes, you can pull back the brown sugar a bit or just use less sauce on it all! Thanks for asking!

  8. Heather says:

    I made these with left over pulled pork and provolone cheese, but the same sauce over the top. My husband and teenage boys said to make them again soon. So happy I stumbled upon your website.

  9. Vickie Sexton says:

    can these be heated in the microwave after freezing instead of the oven? it would be wonderful to be able to take them out and let them thaw while i’m at work and then have for lunch

  10. KGMesiah says:

    We’ve been hosting 7 pre-teen boys for a week- majority of them fairly picky eaters. This is the third recipe I’ve made for them thus far (I power cooked ahead of time to save time and money.) THANK YOU THANK YOU THANK YOU. 3 meals in no one is asking if we are ordering pizza, which I am not above; instead, I’ve heard “hmmm, this is good” or “what is this, the topping is delicious” OR silence while eating which is the highest compliment.

    • Rachel says:

      First off, I’m super impressed that you’re hosting that many tween boys…wow! And, you’re right, cooking for them is no easy task. So happy to hear that our recipe helped you cook ahead and that they liked it. What a compliment! 😉

  11. Amy says:

    These look great! Could you please update the recipe with the type of mustard? Dried? Yellow? Dijon? Thanks so much!

  12. Bess says:

    Hi! These look delicious. Does the glaze make these a bit messy? We will be having over several families along with their children and I don’t want to serve these with the sauce if it’ll make the sliders messy. Thanks!

  13. Kelly Boothe says:

    I’m thinking of taking these to a football game where I need to feed a group of people during the 3rd quarter so they won’t be eaten for a couple of hours after I make them. There isn’t a microwave or anything to warm them while at the game. Have you ever had the delay like this with the sliders? Are they still good at that point?

    • Polly says:

      The won’t get soggy but I worry about them being at room temperature for that long since there is meat and cheese. If you can find a way to keep them warm, they’d be perfect!

      • Laverne says:

        Made these for a small group – BIG success! They were demolished in no time. Wow, will be making these again soon!! Thanks so much!!

        By the way, I often send ham and cheese sandwiches with my grandchildren to school. No problem with spoilage. Bet they’ll love these!!

  14. Dan Beasley says:

    These look so good! Thanks for sharing the recipe. I like the trend of mini freezer items, I’ve seen other recipes for mini chicken pot pies and also cinnamon rolls. All are huge hits with my kids.

  15. Heidi says:

    You said in your post that the lunches were good for microwaving, but I only see instructions for baking. Are these meals microwavable? They all look delicious and I know my hubby would enjoy them, but his lunches have to be microwaved at work.

  16. Jill says:

    Do you think I could make groups of 4 in a foil packet, wrap tight and freeze in a big Ziploc, then thaw and bake all in the same foil? It’s just my husband and myself so I need smaller portions.