Ham and Cheese Sliders
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.
Video Tutorial: How to make Ham and Cheese Sliders
Tips to Make Ham and Cheese Sliders Even MORE DELICIOUS
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 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 That I Put on Ham & Cheese Sliders?
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.
Can I Make Ham & Cheese Sliders 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 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.
What Side Dishes Go Well with Ham & Cheese Sliders?
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
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PinDescription
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
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.
This is amazing! So tasty and so different. I made this for dinner and then froze a pan for later.
★★★★★
Thanks for the review! We’re pumped that you liked it. 🙂
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.
Oooh fun idea! yeah, they are a great party food.
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?
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!
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.
★★★★★
That’s so great. Thanks for taking the time to leave a review, Heather!
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
I think that might work. They will be a bit soggier than if toasted in the oven, though.
Can you make these a day ahead of time and place in the fridge? Then bake the next day.
Yes, absolutely!
Tasteful recipe, congrats. And easy 🙂 Do you think we can use spanish or iberico ham? It should be delicious.
★★★★★
Hi Pam. So glad you liked this recipe. I’m not familiar with those types of ham, sorry!
Have you tried these with other meat/cheese combinations? Do you think glaze would work well with roast beef/swiss or roast beef/provolone?
We haven’t, but it’s a good idea. Let us know if you do and it works.
Did you end up trying other meat/cheese combinations? Of yes, what did you choose and did it work with the glaze?
I have used deli turkey and swiss/provolone and they were good.
Good to know, thanks!
Do these have a strong mustard taste?
No they don’t.
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.
★★★★★
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! 😉
These look great! Could you please update the recipe with the type of mustard? Dried? Yellow? Dijon? Thanks so much!
Will do!
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!
The sauce just makes a little glaze on top, but it’s not messy.
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?
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!
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!!
★★★★★
Yes! That’s great to hear, Laverne. Thank you for the review and comment.
Do they get soggy as they thaw?
Surprisingly no! The glaze is thick enough so it doesn’t effect the texture too much.
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.
★★★★★
So if I was making these for him to take to work think they would be okay to bake and then freeze?
I haven’t tried that, but I think it would probably work.
HOW MUCH HAM AND HOW MUCH CHEESE?
Thanks for the question, Summer. I just updated the recipe!
What would you serve as a side? Thanks in advance.
Ideas of simple sides: veggies and chips with dip (try Creamy Avocado Dip on our site), fresh fruit salad, Greek Garden salad, Oven Roasted Broccoli. Here are more side ideas on our site:
https://thrivinghomeblog.com/category/eat-well/recipe/sides/
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.
Well most of the lunches would be cooked ahead of time and then warmed in the microwave.
Of course! Lol thank you!
We have made these several times and they can be reheated in the microwave, but not prepared in the microwave.
★★★★★
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.
Hi there!
Have you ever substituted sesame seeds for the poppy seeds?
Ooo, no, but that sounds like a fantastic idea.