Hawaiian ham and Swiss sliders are soft, sweet Hawaiian rolls filled with layers of deli ham and melted Swiss cheese, baked under a buttery Dijon, poppy seed and onion topping. The tops turn golden and a little crisp, the cheese melts into the ham, and the whole pan pulls apart into 12 warm little sandwiches. They are a classic for game day, holiday parties, potlucks and easy weeknight dinners.
How to make Hawaiian ham and Swiss sliders: Slice a connected package of Hawaiian sweet rolls in half horizontally. Layer ham, Swiss cheese and more ham on the bottom half and replace the tops. Pour over melted butter whisked with Dijon mustard, poppy seeds, dried onion and Worcestershire sauce. Cover and bake at 350°F for about 20 minutes, then uncover for 3 to 5 minutes.
Why You’ll Love It
- Five minutes of prep. The rolls are sliced and filled as one big slab.
- Sweet and savory. Sweet rolls, salty ham and nutty Swiss.
- A buttery topping. It soaks into the tops and bakes golden.
- Pull-apart. No plates needed at a party.
- Make-ahead friendly. Assemble the day before and bake when guests arrive.
Ingredient Notes
Hawaiian sweet rolls. One package of 12. Keep the rolls connected while you slice them.
Deli ham. Three-quarters of a pound, cooked and thinly sliced.
Swiss cheese. Three-quarters of a pound, thinly sliced.
Butter. Half a cup, unsalted, melted.
Dijon mustard and Worcestershire sauce. One tablespoon of mustard and 2 teaspoons of Worcestershire give the topping its tang.
Poppy seeds and dried minced onion. One tablespoon of poppy seeds and 2 teaspoons of dried onion.
Salt and black pepper. A 1/4 teaspoon of each, or to taste.
Ingredients
- 12 Hawaiian sweet rolls (one package)
- 3/4 pound deli ham, thinly sliced
- 3/4 pound Swiss cheese, thinly sliced
- 1/2 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Cooking spray, for the pan
How to Make Hawaiian Ham and Swiss Sliders
1. Prepare the pan. Heat the oven to 350°F. Line a 9×9-inch or 9×13-inch pan with aluminum foil and spray it with cooking spray.
2. Slice the rolls. With a large serrated knife, cut the connected rolls horizontally into a slab of tops and a slab of bottoms. Put the bottom slab in the pan.
3. Layer the filling. Layer half the ham over the rolls, add the Swiss cheese, then layer on the remaining ham. Replace the top slab of rolls.
4. Mix the topping. Melt the butter. Whisk in the Dijon mustard, poppy seeds, dried onion, Worcestershire sauce, salt and pepper.
5. Top and stand. Pour the butter mixture slowly and evenly over the rolls, spreading it across the tops. Cover with foil and let stand at room temperature for 5 minutes.
6. Bake and serve. Bake covered for about 20 minutes, then uncover and bake for about 3 to 5 minutes more. The cheese should be melted and the sliders hot. Check that the center reaches 165°F with a food thermometer. Cut along the roll lines and serve.
Can You Assemble the Sliders a Day Ahead?
Yes, with one rule: keep the butter topping apart from the sandwiches until you are ready to bake. Rolls that sit overnight under melted butter soak it all up and turn heavy and wet on the bottom. Kept apart, both parts hold well in the refrigerator for up to 1 day.
| When | What to do |
|---|---|
| The day before | Slice the rolls, layer the ham and Swiss, replace the tops, cover the pan and refrigerate |
| The day before | Whisk the butter topping and refrigerate it in its own container |
| Before baking | If the butter has gone solid, microwave it for 30 to 35 seconds to melt it again |
| Before baking | Pour the topping over the rolls, cover and let stand 5 minutes |
| Baking | Bake covered, then uncovered, until the center reaches 165°F |
If soggy bottoms worry you, there is an optional extra step. Before you add the ham, lay both slabs of rolls cut-side up and toast them under the broiler for 1 to 2 minutes. The toasted surface is sturdier and stands up better to the filling.
Tips for Success
How do I slice the rolls evenly?
Leave them joined together and use a long serrated knife. Saw gently through the middle of the whole block, keeping the blade level.
Why does the cheese go between two layers of ham?
The ham on each side keeps the melted Swiss in the middle of the sandwich, away from the bread.
Why cover the pan first?
The foil traps heat so the cheese melts and the centers warm through. Taking it off for the last 3 to 5 minutes lets the tops turn golden.
When are the sliders done?
The cheese is melted, the tops are golden and the center reads 165°F on a food thermometer.
How do I pour the topping?
Slowly, and spread it with a brush or the back of a spoon so every roll gets some. The poppy seeds and onion tend to settle, so stir right before you pour.
How Long Does It Take?
About 35 minutes: 5 minutes of prep, a 5-minute stand and about 25 minutes in the oven.
Storage & Reheating
Do not leave the sliders out for more than 2 hours at a party. Refrigerate leftovers in a covered, airtight container for up to 3 days. Reheat in the oven, covered with foil, until they reach 165°F in the center.
What to Serve With It
Chips, pickles and a simple salad make it a meal. For another tray of pull-apart sandwiches, bake Thanksgiving sliders. If you have ham left over, use it in ham and potato au gratin, crockpot ham and potato casserole or crock pot ham and beans. Extra Swiss goes well in a Swiss chicken casserole. And for dessert, keep the theme going with Hawaiian pineapple coconut fluff.
Frequently Asked Questions
Can I assemble the sliders a day ahead and keep the butter topping separate?
Yes. Refrigerate the assembled sandwiches and the butter mixture in separate containers for up to 1 day, and add the topping just before baking.
How can I make the bottoms sturdier?
Toast the cut sides of the rolls under the broiler for 1 to 2 minutes before layering the filling.
When should I uncover the sliders, and how do I check that the center is hot?
Uncover them after about 20 minutes and bake 3 to 5 minutes more. Check the center with a food thermometer for 165°F.
What pan should I use?
A 9×9-inch or 9×13-inch pan, lined with foil.
Final Notes
I line the pan with a long sheet of foil that hangs over two sides, so I can lift the whole block of sliders out onto a board to cut. If you make them, leave a comment to tell me how they turned out or ask a question.
Hawaiian Ham and Swiss Sliders
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Ingredients
- 12 Hawaiian sweet rolls one package; keep the rolls connected while slicing
- 3/4 pound deli ham cooked and thinly sliced
- 3/4 pound Swiss cheese thinly sliced
- 1/2 cup butter unsalted, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- cooking spray for the foil-lined pan
Instructions
- Heat the oven to 350°F. Line a 9×9-inch or 9×13-inch pan with aluminum foil and spray it with cooking spray.
- With a large serrated knife, cut the connected rolls horizontally into a slab of tops and a slab of bottoms. Put the bottom slab in the pan.
- Layer half the ham over the rolls, add the Swiss cheese, then layer on the remaining ham. Replace the top slab of rolls.
- Melt the butter. Whisk in the Dijon mustard, poppy seeds, dried onion, Worcestershire sauce, salt and pepper.
- Pour the butter mixture slowly and evenly over the rolls, spreading it across the tops. Cover with foil and let stand at room temperature for 5 minutes.
- Bake covered for about 20 minutes, then uncover and bake for about 3 to 5 minutes more. The cheese should be melted and the sliders hot. Check that the center reaches 165°F with a food thermometer. Cut along the roll lines and serve.
Notes
Nutrition
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