These ham and cheese sliders on Hawaiian rolls have been my party contribution for more than 20 years. I bring them to gatherings all year long, and I have yet to take a pan home with leftovers.
The ham, provolone and sweet rolls are comforting on their own, but the buttery topping is what gets people talking. Someone always asks, “What is in these?” It’s a mix of mustard, Worcestershire sauce, dried onion and Parmesan poured over the rolls before they bake. I add cream cheese beneath the tops, too, for a little tang against all that sweetness and saltiness.
Planning the rest of the spread? Here are my ideas for what to serve with sliders at a party.
Why This Recipe Works
- The topping makes people ask for the recipe. Butter, mustard, Worcestershire sauce, dried onion and Parmesan settle into the rolls as they bake. A sprinkle of poppy seeds finishes them off.
- Cream cheese balances the sweet rolls. I spread it beneath the tops so every slider gets some alongside the ham and melted provolone.
- They’ve earned their place at my parties. I’ve made these for more than two decades, from holiday gatherings to game days. They’re easy to pick up, and the pan is always empty by the end of the night.
What People Are Saying About This Recipe
“I made these for our Christmas dinner and all of my extended family LOVED them! Cannot wait to do it this Sunday for the Super Bowl party.” — Molly
“Just want to tell you what a fantastic recipe this is, I have made it several times and the whole family loves it! I was just looking it up for Super Bowl and wanted to say thanks!” — Jen
Ingredients and Substitutions
- 15 to 20 Hawaiian sweet rolls: The number I use depends on the package and the size of the rolls. The recipe works with either amount, and you’ll see 15 rolls in some of my photos.
- 15 to 20 slices Black Forest ham: Plan on roughly one deli slice per roll. Fold the ham to fit, or use another sliced deli ham you enjoy.
- 15 to 20 slices provolone cheese: Use enough to cover the ham, then add a little more if you like your sliders extra cheesy. I love provolone here because it melts well without overpowering the topping.
- 8 ounces cream cheese, softened: Spread this on the underside of the roll tops. Letting it soften first makes that much easier.
- ½ cup salted butter, melted: This is the base of the topping that soaks into the rolls as they bake.
- 1 tablespoon mustard and 1 tablespoon Worcestershire sauce: These give the buttery topping its savory, tangy flavor. They’re part of why people always ask me, “What is in these?”
- 2 tablespoons dried minced onion and ¼ cup grated Parmesan cheese: Stir both into the butter mixture. Use dried minced onion rather than onion powder so you get those little bits of onion throughout.
- 2 tablespoons poppy seeds: Sprinkle them over the assembled sliders before baking for the familiar finish.
How to Make Ham and Cheese Sliders on Hawaiian Rolls
- Add the ham. Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Slice the rolls in half crosswise, place the bottoms in the dish and layer the ham on top.
- Add the provolone. Arrange the cheese slices over the ham, overlapping them as needed to cover the sandwiches.
- Add the cream cheese and roll tops. Spread the softened cream cheese on the underside of the roll tops, then set them over the provolone.
- Combine the topping ingredients. Add the melted butter, mustard, Worcestershire sauce, dried minced onion and Parmesan to a bowl.
- Stir and pour. Mix the topping well, then pour it evenly over the sliders. Sprinkle with poppy seeds.
- Bake and serve. Cover the dish with foil and bake for 25 minutes, or until warmed through and the cheese has melted. Cut along the seams and serve warm.
Recipe Notes
- Choose the ham you like. Black Forest, honey and smoked ham all work here. Thinly sliced turkey or roast beef will also work if you want to change up the sandwiches.
- Swap the cheese. I love provolone with the sweet rolls and savory topping, but Swiss, cheddar or mozzarella are good options. Swiss makes these especially good with ham.
- Change the mustard. Use Dijon or honey mustard in place of yellow mustard. Start with the same 1 tablespoon called for in the recipe.
- Use what you have for rolls and onion. Regular dinner rolls work in place of Hawaiian rolls, though you’ll lose some of that sweet and savory contrast. If you’re out of dried minced onion, use 1 teaspoon onion powder.
What to Serve With Ham and Cheese Sliders
When I bring these to a party, I like to add something fresh or crunchy alongside the warm, buttery rolls. A chopped salad or fruit salad gives the plate some contrast. For a heartier spread, serve them with slow cooker baked beans.
Putting together a bigger menu? Browse my ideas for what to serve with ham and cheese sandwiches.
Storage and Reheating
Refrigerate: Let leftover sliders cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate them within 2 hours of serving.
Freeze: Wrap cooled sliders tightly and place them in a freezer-safe bag or container. Freeze for up to 1 to 2 months for the best quality. The rolls may be softer after thawing than they are fresh from the oven.
Reheat: Thaw frozen sliders overnight in the refrigerator. Place the sliders in a baking dish, cover with foil and warm in a 350°F oven until heated through. Reheat leftovers to 165°F in the center.
Frequently Asked Questions
What is the best cheese for ham sliders?
Provolone is my favorite for these sliders. It melts well, and its mild flavor lets that buttery mustard topping shine. Swiss is another great match for ham. Use cheddar if you want a sharper cheese flavor.
Can I assemble ham and cheese sliders ahead of time?
Yes! Assemble the rolls with the ham, provolone and cream cheese, then cover and refrigerate the pan. Keep the butter topping separate and pour it over the sliders just before baking. Add the poppy seeds, cover with foil and bake as directed.
Why do you cover the sliders while baking?
Covering the pan helps the sliders warm through and the cheese melt while the buttery topping settles into the rolls. Expect soft, warm sliders, rather than crisp or toasted tops.
Ham and Cheese Sliders on Hawaiian Rolls
Ingredients
- 15-20 Hawaiian sweet rolls sliced in half crosswise
- 15-20 slices deli black forest ham
- 15-20 slices provolone cheese
- 8 oz cream cheese softened
- 1/2 cup salted butter melted
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp dried minced onion
- 1/4 cup grated parmesan cheese
- 2 tbsp poppy seeds
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Arrange the bottom halves of the rolls in the dish. Layer with the ham and provolone. Spread the cream cheese on the underside of the roll tops, then set them over the cheese.15-20 Hawaiian sweet rolls, 15-20 slices deli black forest ham, 15-20 slices provolone cheese, 8 oz cream cheese
- In a bowl, stir together the melted butter, mustard, Worcestershire sauce, dried minced onion and Parmesan. Pour evenly over the sliders and sprinkle with poppy seeds.1/2 cup salted butter, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 2 tbsp dried minced onion, 1/4 cup grated parmesan cheese, 2 tbsp poppy seeds
- Cover with foil and bake for 25 minutes, or until warmed through and the cheese has melted. Cut along the seams and serve warm.
Video
Notes
- Use 15 to 20 rolls depending on their size and how many sliders you need. The butter topping and cream cheese amounts stay the same.
- Swiss or cheddar can replace the provolone. Dijon or honey mustard can replace the yellow mustard.
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To assemble ahead, cover and refrigerate the filled rolls. Keep the topping separate and pour it over the sliders just before baking. If the refrigerated butter mixture has firmed up, warm it gently until pourable.Pour the butter topping over the sliders just before baking, especially if you assemble them ahead.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
What a great recipe! It looks delicious!
Any ideas how you could do these as a "breakfast version" with eggs? We have a late morning event I would love to take these to!
Hi Rebecca! I'm probably too late in my reply (sorry!), but maybe you could bring a little tailgate grill along for warming (after fully cooking them at home beforehand)? Let me know how it went if you gave it a shot!
Megan
Hi! Have you (or anyone) thought of how these can be done at an actual tailgate outside? Maybe covering them and just placing them on the grill? I'd like to make them this weekend and we will be outside at a stadium. Thanks! -Rebecca
Hi Jackie! If you serve them right after baking, they will not get soggy. Bake as directed and I think you'll be happy!
Megan
I made a version of this with Swiss recently. It called for onions sauteed in Worcestershire, 1 1/2 sticks of butter and dijon and spreading 1/2 on the bun bottoms and topping with the other half and poppy seeds. I am not a mustard fan but it was very good and the addition of the onions was brilliant without being too overpowering. I tried with 1 stick of butter and put it all inside but it was dry on top so I melted more. Next time I will divide the mixture and keep the fat content down.
They will set on a buffet nicely and are great reheated as well. Easy and delicious.
I'm thinking about making these for a wine tasting I'm hosting at the end o the month. Do these get soggy? If I make them I'll have to let them set on the table as part I the buffet. Should I put the sauce on the side as a dip??
Thank you for any pointers!!
Hi Leigh! I love the idea of using both turkey and ham and just butter on top. This will be my next version! Thanks!!
Megan
I made these last year for an Alabama football game at my house, they were gone before the game even got started! I have also made these as a meal, they are awesome, did not use the topping though, I just used butter. I have also used turkey & ham combined!
Hi Angela! I think any type of ham would be great with these. I am not a fan of the Dijon flavor, but if you don't mind it feel free to substitute! Let me know how they turn out!
Megan
Hi I am going to make these this weekend and have a couple question since I do not like ham could I substitute an Italian style ham like capicola? Also most of the recipes for this use Dijon mustard does it make a difference which one I use?
Hi Michele! Honestly, you can even taste the mustard in the final product. If you're worried about it, just omit it and you won't be missing out on a thing! Hope this helps!
Megan
I don't like the taste of mustard. Do you think I could sub with something else? And I keep trying to think of something to sub but can't. Do you have any suggestions? LOL I think these look delicious. Maybe I could just skip the mustard?
I am in a freezer exchange group- if I threw these together and froze them to you think they would still bake nice?
I've heard about these sandwiches but I've never tried them before, I'm so intrigued!
Just throwing in my two cents…. I make these with cheddar instead of provolone. I also make them to night before and let them marinate in the fridge overnight/all day before cooking. YUM!
Wow. 3 summer vacations?? Must be nice! These look great, can't wait to try out the recipe. Thanks!
These sandwiches look so yummy.
Hi Diane! I'm just assuming there will not be leftovers, as in my situation. 🙂 If you do have leftovers, definitely refrigerate, as there is meat and dairy involved. I hope this helps!
Megan
These look delicious, but I do have a question. In your 2nd paragraph you stated forgot to put them in the fridge overnight." I sadly had to throw most of them away" yet in the instructions there is no mention of refrigeration. Just was wondering.
Thank you