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.
Have you made these adding a slice of tomato? Would that make them to juicy/sloppy? It seems like it would add great flavor.
Hi Diane,
Just wanted to let you know that your photos are being used here http://recipesweet.net/hawaiian-ham-and-cheese-sandwiches/.
They do have you linked in the very bottom, but just in case you hadn't given them permission I wanted to give you a heads up.
Abby
Being from Hawaii, was raised on Portuguese Sweetbread (which is basically what King's Hawaiian rolls are)….love, love, love it….especially plain with good cold butter. But, I've been making these little sandwiches forever….and my version is not a baked one. I just use mayo, black forest ham, and honey-mustard. I've never had any leftovers at any party! Am going to try this version at our next cocktail party….because its winter and warm, gooey ham-cheese just sounds lovely.
I am also curious about freezing these. I made some a while back for a party and they were a huge hit. I am pregnant and due in about 7 weeks and would love to be able to freezer these and pop them in the microwave for a quick lunch… Any suggestions?
Thanks!!
These were awesome!
I made these for our annual "Toasting of the Christmas Trees" with our friends and everyone has asked me for the recipe.
We cooked them for 20 -25 minutes with the foil on but then turned the stove to "keep warm" (which is 170 degrees on my stove) until we made the round back to our home. One thing we are going to try is adding sautéed onions in between the ham and provolone cheese or even try a sharper cheddar cheese the next time we make these.
Thank you for a great recipe!
These look good, but not a fan of cream cheese…has anyone tried them without it?
Per the recipe, we put 2 tablespoons of poppy seeds on our sandwiches this evening.
After seeing and eating them, I'm almost certain you meant 2 teaspoons.
Otherwise, a great recipe! Thanks!
I make these often but with dijon mustard and also I put the sauce on the inside of the sandwich instead of on top. It's our favorite morning breakfast treat. Especially for a crowd!
This recipe was just WONDERFUL my husband and young adult kids complained I didn't make enough so now they are on me about when will I make these little sandwitches again so I guess that will be today! : )
Hi Jen! You can definitely make these the night before, but don't pour the dressing over the sandwiches until just before baking. I hope this helps!
Megan
Can you make these the night before and refrigerate? Then cook?
Not a fan of plan cream cheese but do like chive cc. Is there a need for cc at all. I was thinking put the mustard sauce inside instead of cc.
I just fixed these last night for my family and everyone loved them! Thanks so much for sharing this yummy recipe!
I over baked mine 🙁 still delicious, just a little "crusty" 😉
I made these tonight and we loved them! Including my 4 year old who usually eats well but on "no nap" days, I never can tell ahead of time. Thanks for sharing!!
Hi Stephanie! Try using shredded cheese to avoid this problem. I don't think wrapping them in foil would matter. Maybe you could try splitting the recipe in two and using two dishes or foil pouches? Hope this helps!
Megan
Hello, I've made these several times and each time they don't cook all the way through. The middle is left cold and unmelted. I've left them in the oven for an hour and I'm still having this problem. I thought about cutting back on the amount of ham and cheese. The one thing I do differently is wrap them in aluminum foil instead of putting them in a baking dish so maybe that is my problem? Any suggestions?
Does the topping get sticky on the top or does it kinda crust? I'm wondering how messy the fingers get holding these before biting into them. Looks great and must try.
These sound amazing. I'd like to do them for Christmas Brunch. Can the "topping" be put on the inside instead of on top?
Made these today – a bit too rich for me, but the hubs loved them! I guess that says a lot since he doesn't really like ham LOL. I'm also not a big fan of mustard, but I didn't want to leave it out so I used dijon and there's not even a hint of 'mustard flavor' in the final product so if I make them again, i'll put on my big girl panties and use the yellow mustard LOL.