Hawaiian Roll Ham and Swiss Sliders
Ham and Swiss Sliders are stacked with ham and melty Swiss cheese then smothered with a honey mustard glaze for a truly special sandwich. These Hawaiian Roll Sliders are perfect for tailgating and absolutely disappear at parties!
This post was created in partnership with American Dairy Association Mideast. As always, all opinions are my own.
The BEST Hawaiian Roll Sliders
If you’ve been to more than a few potlucks in your life, you’ve probably run across the ever-popular ham and cheese slider before. The Internet is full of recipes for this combo, and for good reason. Melty cheese and ham on a toasted Hawaiian roll is always a crowd pleaser.
Most recipes you’ll find online follow a similar formula, with a glaze made of dijon mustard, Worcestershire, butter, and dried onion flakes. It’s a classic, and it’s delicious.
But you all know I can’t leave well enough alone. I was looking to build the best ham and cheese sliders ever, so I went back to the drawing board to dream up something absolutely irresistible.
Ingredients for Hawaiian Ham Sliders
- Hawaiian rolls– I’m smart enough to know you don’t mess with perfection, and these sweet, fluffy rolls simply make the best ham sliders.
- Thick sliced ham– Most recipes I’ve seen call for thin sliced deli ham, but I love using thick slices cut right off of a ham roast. You can buy a small pre-cooked ham shank or roast at the grocery store and cut slices from it. Of course, this is also the perfect way to use up leftover ham from a Christmas or Easter dinner!
- Swiss Cheese– You can use any cheese you like, but ham and Swiss are like Anne Shirley and Gilbert Blythe–they’re meant to be together. It also doesn’t hurt that Ohio is the #1 producer of Swiss cheese and home to two award-winning Swiss cheeses–Guggisberg Baby Swiss and Pearl Valley Mild Swiss!
Glaze for Ham and Swiss Sliders
Now let’s talk about this sauce, because it’s what really sets these Hawaiian roll sliders apart from the competition. I kept the tangy dijon mustard and butter (because buttery Hawaiian rolls are one of life’s greatest pleasures), but I ditched the Worcestershire and onion powder in favor of whole grain mustard, honey and garlic for a hint of sweetness and bite.
If you’ve never had whole grain mustard before, you’re in for a treat! This mustard has a robust flavor, but is far less vinegary than typical mustard. It’s a great gateway mustard for folks who may not like traditional yellow mustard (that was me!).
This honey mustard glaze turned out even better than I imagined. The sauce drips down the sides of the sliders, coating every nook and cranny with its sweet and tangy goodness.
After a turn through the oven, the sliders are toasty and slightly crisp on the outside, but soft, melty, and just a tad sticky on the inside. I dare you to eat just one!
How to Make Ham and Swiss Sliders
These really couldn’t be easier to make! Just 10 minutes prep and 10 minutes in the oven and you’re done!
- Halve one dozen Hawaiian slider rolls and place the bottom half on a greased 9 x 13 in baking pan or rimmed baking sheet.
- Spread several slices of ham and Swiss cheese evenly over the sandwich rolls.
- Top with the second layer of rolls.
- Whisk together melted butter, whole grain mustard, dijon mustard, honey, and minced garlic. Pour it on top of the sliders and use a pastry brush to make sure the whole area is covered.
- Cover with foil and bake in a 350 degree oven for 10 minutes, then uncover and continue to bake another 3-5 minutes, or until the buns are toasty brown and the cheese is a melty, gooey mess. Slice and enjoy!
A Perfect Tailgating Menu
It goes without saying that these Ham and Swiss Sliders are the ideal football watching food. The melty cheese and sticky sweet glaze will leave everyone licking their fingers and coming back for more. The recipe makes a dozen sliders, but I find most people eat 2-3. Feel free to double the recipe if you’re feeding a crowd!
Throwing a tailgating party? I recommend pairing these sandwiches with a Cold Veggie Pizza, Greek Pasta Salad, Bacon Wrapped Smokies, and these amazing 7 Layer Bars!
More of my Favorite Cheesy Recipes
October is American Cheese Month! There are more than 300 different cheeses in the U.S., so whether you’re lactose intolerant, watching your sodium intake, or looking for the best cheese to pair with wine, there’s a cheese for you. Find your own Gilbert Blythe with this cheese matcher!
If you’re looking to get your expert-recommended 3 servings of dairy per day, try these other family favorites:
- Creamy Mac and Cheese– This upgraded classic is made with aged cheddar and Pecorino Romano cheese.
- Cottage Cheese Lasagna– Cottage cheese and Swiss cheese are the secrets to this lasagna’s amazing texture and flavor!
- Pizza Casserole– All your favorite pizza toppings are loaded into a casserole with toasty garlic bread, marinara sauce, and plenty of mozzarella cheese!
- Hot Crab Dip– With Parmesan, cheddar, and cream cheese, this dip is impossibly creamy and studded with crab meat. This is another go-to recipe for game days.
- Pulled Roast Beef Sliders- It’s more melty cheese and beef wrapped up in a toasty slider. You just can’t go wrong with this combo!
I’m thrilled to be partnering with the American Dairy Association Mideast during American Cheese Month in October to set up three lucky winners for tailgating success! One grand prize winner will score a brand new grill and two others will get award winning cheese packages from either Guggisberg and/or Pearl Valley Cheese. Enter the sweepstakes here for a chance to win through October 31.
You don’t have to be a Buckeye fan to enter, though I highly recommend it. We’re a pretty fun bunch!
For more information about dairy nutrition, to find delicious new recipes, and to meet Ohio and West Virginia dairy farmers, visit www.Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.
Hawaiian Ham and Swiss Sliders
Hawaiian Roll Sliders are loaded with ham and Swiss cheese then topped with a sweet and tangy honey mustard glaze. Make these easy Ham and Swiss Sliders for your next tailgating party!
For the Glaze:
- 5 Tablespoons salted butter, melted
- 2 Tablespoons whole grain mustard (see notes)
- 1 Tablespoon dijon mustard
- 1 Tablespoon honey
- 2 garlic cloves, minced
For the Ham and Swiss Sliders:
- 12 Hawaiian rolls in one sheet, sliced in half
- 8 thick slices Swiss cheese
- 1 lb. thick sliced ham, cut into slider-sized squares
- Preheat the oven to 350 degrees. Coat a rimmed sheet pan or baking dish with cooking spray.
- Whisk together the sauce ingredients and set aside.
- Place the bottom half of the slider rolls on the baking sheet. Layer the Swiss cheese slices evenly over top, followed by the ham slices. These will cut easier if you align the ham slicer over each individual slider bun.
- Place the other half of the Hawaiian rolls on top. Pour the glaze over top of the rolls, and use a pastry brush to make sure it's evenly coating the sides and top of the rolls.
- Cover with foil and bake for 10 minutes, then uncover and bake an additional 3-5 minutes, or until the cheese is melted and the tops are toasted and slightly crisp. Serve immediately.
Whole grain mustard can usually be found in the condiment store of your local mustard. It may also be called stone ground mustard. You should be able to see the little seedy grains in the mustard. I prefer regular whole grain mustard, not whole grain dijon.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 607mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 18g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Those are delicious, almost like a treat! They are great as well with left-over chicken, roast beef, and meatloaf as well!
Yay! So glad you like the ham sliders! We’ll have to try with meatloaf too!
Can I make this the night before with the glaze on top and back the next day?
Yes, I think that should work fine!