Mini Ham and Cheese Sliders

Introduction and Origin

Mini ham and cheese sliders are a beloved appetizer or snack that bring a comforting, savory bite to any gathering. Originating as a variation of the classic ham and cheese sandwich, these miniature versions became especially popular in the U.S. thanks to their portability and versatility. Often served on sweet Hawaiian rolls and brushed with a buttery glaze, these sliders turn a humble sandwich into something party-worthy and craveable.

Cultural Significance

Whether it’s a birthday party, holiday gathering, game day, or casual brunch, these sliders have earned their place on American buffet tables. Their charm lies in their simplicity, broad appeal, and the way they can be prepared in large batches—making them ideal for feeding a hungry crowd.

Ingredients Quantity (Makes 12 sliders)

12 Hawaiian rolls (or other soft slider buns)
3/4 lb sliced deli ham (thin to medium-thick slices)
6 slices Swiss cheese, halved (or substitute cheddar)
1/2 cup (1 stick) unsalted butter, melted
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp poppy seeds (optional)
1/2 tsp garlic powder
1/2 tsp onion powder

Optional Additions

Substitute Swiss with sharp cheddar or provolone
Add a spoonful of fig jam or honey mustard inside for a sweet-savory twist
Sprinkle dried minced onion on top for extra texture
Use turkey instead of ham for a lighter version
Add thinly sliced pickles or jalapeños for a tangy or spicy kick

Tips for Success

Use pre-sliced rolls and keep them connected when assembling—this makes it easier to prepare and bake.
Slice the entire loaf horizontally for quick sandwich assembly.
Cover with foil during baking to keep the tops from over-browning, then uncover for the last few minutes for a golden finish.
These can be assembled ahead of time and refrigerated overnight before baking.
Leftovers (if you’re lucky enough to have any!) reheat well in the oven or air fryer.

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment.
Slice the rolls in half horizontally, keeping the bottom and top halves intact as one piece. Place the bottom half in the baking dish.
Layer ham evenly across the bottom layer, then top with cheese slices. Place the top half of the rolls back on.
In a small bowl, whisk together melted butter, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and poppy seeds (if using).
Brush the butter mixture evenly over the tops of the rolls. Let sit for 5–10 minutes if time allows (for extra flavor absorption).
Cover with foil and bake for 15 minutes. Remove foil and bake an additional 5–7 minutes, or until tops are golden brown and cheese is melted.
Slice and serve warm.

Description

These sliders are the ultimate comfort food—gooey melted cheese, savory ham, and soft buttery rolls all baked to golden perfection. The tangy mustard and savory Worcestershire glaze adds depth, while the poppy seeds provide a hint of texture. They’re irresistible from the very first bite.

Oh my gosh!! I made these for my son’s birthday party and I apparently didn’t make enough. They were gone in minutes, seriously. So yummy! Would work great with cheddar too.

Nutritional Information (Approximate per slider)

Calories: 230
Protein: 9g
Carbohydrates: 16g
Fat: 14g
Saturated Fat: 6g
Sugar: 3g
Sodium: 490mg

Note: Nutrition may vary based on roll and cheese selection.

Conclusion and Recommendation

These mini ham and cheese sliders are a guaranteed hit at any gathering. They’re quick to make, adaptable to different tastes, and impossible to resist. Whether served as appetizers, party snacks, or even a quick dinner, they always disappear fast—so consider making a double batch!

Embracing Healthful Indulgence

While undeniably indulgent, these sliders can be lightened up without losing their appeal. Use lean ham, whole grain rolls, and reduced-fat cheese to trim down the calories. Pair them with a fresh fruit platter or a crunchy veggie tray to round out your spread. It’s all about balance—treat yourself, but thoughtfully.