These Ham and Swiss Sliders are a perfect party food and can be baked whenever you’re ready to eat, so they’re always hot and melty for your guests! 
Y’all these are INSANE! I originally posted this Sweet Ham and Swiss Sliders recipe about 5 years ago and in that time it has become one of the most-visited recipes on HLF.
One of the things I love most about these Ham and Swiss Sliders is that they are very kid friendly while being just interesting enough for adults to get excited about too. I mean, who doesn’t love a sticky-sweet and savory butter sauce poured over their ham and cheese slider, right?
Should I use Hawaiian Rolls for Ham and Swiss Sliders?
Most recipes for these sliders use sweet Hawaiian Rolls, but I’m a rebel and like to use plain ol’ boring white dinner rolls. I do this for a few reasons:
- They’re cheaper. 🙂
- Hawaiian Rolls can be TOO sweet sometimes.
- Using plain rolls means I can add a little bit of brown sugar to the glaze which makes the ham and cheese sliders just a little bit caramelized and sticky and I love that!
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How Far Ahead Can I Make These Ham and Swiss Sliders?
I love this ham and cheese sliders recipe for parties because you can assemble them through the step where you pour on the glaze, cover with foil and put in the fridge until you’re ready to bake– up to 24 hours in advance!
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Other Party and Appetizer Recipes You Might Really Like
- Garden Vegetable Cold Appetizer Pizza
- Shredded Beef and Blue Cheese Sliders
- Sausage and Cheese Appetizer Bites
- Baked Cheese Ball Dip
- White Queso Blanco Dip
- Coconut Lime Cream Cheese Fruit Dip
- Copycat Wingers Sticky Fingers Recipe
Tools Used For Ham and Swiss Sliders:
- Silpat Silicone Baking Mats— I use these silicone baking mats to line my baking sheet anytime I bake. Practically nothing sticks to them and I feel like my baked goods bake more evenly on them as well.
- Nordic Ware 1/2 Sheet Pans— I LOVE these sheet pans! They last a long time, are commercial-grade and bake evenly!
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Sweet Ham and Swiss Sliders
Ingredients
- 12 White Dinner Rolls cut in half
- 24 slices Honey Ham
- 8 slices Swiss Cheese cut in half
- 1/4 cup Mayonnaise
- 1 1/2 Tablespoon Dijon Mustard
- 8 Tablespoons butter melted
- 1 teaspoon onion powder
- 1/2 teaspoon Worcestershire Sauce
- 1 Tablespoon poppy seeds
- 1/4 cup brown sugar
Instructions
- On a rimmed baking sheet place bottom half of dinner rolls and top with 2 folded slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies.
- In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
- Preheat oven to 400 degrees.Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.
k.wooten says
May 26, 2019 at 11:48 amexcellent version of this recipe. i add a tad of the butter mixture inside the sandwich as well. make up extra and throw them in the freezer for later.
Ruth Kaptein says
May 24, 2019 at 6:33 pmCan regular yellow mustard be used instead of Dijon?
Sharon J says
February 3, 2019 at 1:36 pmLove these. A family and neighborhood favorite for any parties.
Ruthanne says
November 15, 2018 at 5:41 pmLove these! I was actually out of Worcestershire sauce after hubby already made an extra trip to the store to get butter. Believe it or not, I substituted a general steak sauce and you wouldn’t have known any different! LOL!
Rhonda says
November 8, 2018 at 4:53 amI plan to make this but will add eggs to it for breakfast sliders. Sounds like a great sauce!
Donata Radford says
March 21, 2018 at 5:14 pmAmazing! I used Hawaiian rolls there a regular in our home now… I’ve actually made them 3 times love this recipe,
Thank You
Summer says
March 2, 2016 at 10:49 amDo these get crispy? Or are they soft/soggie because of the juices on the bread?
Kristin says
July 1, 2015 at 8:28 pmMy husband have me the happy dance. It was easy and tasty. Thanks for the recipe.
Janette says
June 23, 2015 at 10:24 pmSuch a great and simple recipe! Thanks for sharing!
Kim White says
April 24, 2015 at 4:22 amMy recipe is close to this, and I actually make up about 40 sliders, wrap each in foil, pop in the freezer. When you want a couple, 350 oven for about 15-20 minutes–The best..
Heather Cheney says
May 5, 2015 at 11:20 amGreat idea, Kim!
Sarah Shelman says
April 28, 2014 at 6:44 pmI made these yesterday Heather. SoOo good. I am making a bunch next time to put in the freezer for Roberts lunches. He is in love with them. I think you’re awesome 😉
Heather says
April 28, 2014 at 9:39 pmHaha, thanks Sarah! So glad that I helped make your hubby a happy man! 🙂
Candee says
January 29, 2014 at 3:28 pmGood eats
Candee says
January 29, 2014 at 3:26 pmLooks delicious!
KATHY says
December 18, 2013 at 7:16 amYUMMMM
ANGELA REIMUS says
December 10, 2013 at 12:43 pmI made these last weekend and they were AMAZING. It’s going to be hard not to make them once a week. The only thing I did differently was use a pack of 12 dinner rolls because I couldn’t find a pack of 16 – also, 12 fit perfectly in the baking pan I was using. I still used the same amount of “sauce” and it came out perfectly sweet and carmelized!
christina says
September 29, 2013 at 11:11 amDo you think you could make these ahead and freeze?
Susanne says
July 30, 2013 at 11:06 amMade them for girls night last night and they were a HIT. Made half with ham/swiss and half with turkey/cheddar. I used fresh minced shallot intead of the onion powder. YUM!
Laura says
July 9, 2013 at 3:52 pmJust made this tonight and it was AWESOME! Hands down the best sandwich I’ve ever had! I used store made onion rolls instead and made a dipping sauce using honey and honey dijon mustard. Also used the pre-packaged brown sugar Hillshire Farm Ham and Sargento Swiss. Loved it!!! Thank You!
Robin says
July 6, 2013 at 1:39 pmMade these today without onion powder since I was out. Should have taken them out a minute sooner (after 5 mins instead of 6 w/o foil) but otherwise we all agreed they were delicious and worth making again. Thanks for sharing!!
Melissa says
June 22, 2013 at 7:56 amHi Heather, Do they reheat well?
Sharon says
June 5, 2013 at 8:50 amWe tried this for a party after the Richmond, VA Nascar race. We used the King Hawaiian rolls. They we FABULOUS!!!!!
Heather says
June 11, 2013 at 10:07 pmThey are perfect racing food! So glad you liked them!
Tawnya says
May 9, 2013 at 8:38 amI just made these last night and they were amazing!!! My kids LOVED them!! The only thing I did different was used onion and poppy seed bun from our local grocer! Its worth a try!
Theresa says
April 27, 2013 at 4:47 amI made this as a light supper for a bunch of picky women. They. Loved. It. Two reasons: excellent taste and small, perfect portions. Another woman in the group said she had made a version of these, but loved your glaze much better.
I used Black Forest Ham and muenster cheese, served it with a green salad laced with fresh strawberries, blueberries, dried cranberries, glazed pecans and raspberry vinegrette.
Thanks so much for posting this.
Heather says
May 7, 2013 at 8:05 amYour salad sounds amazing. So glad the sandwiches were a hit!
Schwebetürenschrank says
March 7, 2013 at 5:58 amOh this looks so very yummie, I would love to have one of these right now! or maybe two… 🙂
Gen. says
March 1, 2013 at 3:47 pmI forgot to mention that I used Challah buns and they were yummy with this recipe.
Gen.
Gen. says
March 1, 2013 at 3:41 pmMy 15 yr. old dd was my helper in the kitchen tonight. I thought this was a simple enough meal for her to learn. I have seen these before, but I think it was your picture that made me try them for tonight. Well, it was a big hit with everyone…..it’s definitly a “mom, make this again” meal. We had it with a salad and Guacamole Dip with Tortilla chips, and your Cranberry Fluff that my 13 yr. old made. Supper was great tonight….and so simple.
Thanks to you Heather.
Heather says
March 1, 2013 at 11:32 pmSo glad they turned out well and that you got your kiddos to help in the kitchen- that’s the best! 🙂
sarah says
February 21, 2013 at 1:48 pmWOW!!! Delish! Made these (without the poppy seeds…didn’t have any)and after literally one bite my husband turned to me and yelled “WRITE THIS DOWN!!!” Thank you!
Heather says
February 21, 2013 at 10:40 pmNow that’s the kind of response we like to get from every meal! Awesome!
Evie says
February 3, 2013 at 6:21 pmI made the sliders for Super Bowl Sunday! They are delicious! Thank you for sharing the recipe.
Kelly Mabe says
January 28, 2013 at 6:51 amMy mom had made these since I was tiny. They are a family favorite! She uses the tiny brown and serve rolls that come in a baking pan. Takes the whole thing out of the pan and slices it in half an just layers everything on it and bakes it all as one big piece. It’s a lot easier to put together that way and makes them a little smaller if you’re in the mood to share! Lol she didn’t use the brown sugar in hers though… Like a previous comment my mom used diced sweet onions on them but the onion powder works just as well. We used to fight over these and her sausage-cheese balls!!! Best holiday memories ever.
Heather says
January 28, 2013 at 1:43 pmHi Kelly! Baking it as one big piece sounds like a good idea. I love the way that food conjures up so many memories!
Pam says
January 13, 2013 at 1:43 amhi, I was wondering if Scottish white baps does the same results as the dinner rolls too??
Valerie says
December 26, 2012 at 3:11 pmThese were amazing. I used honey dijon mustard instead of regular dijon and the resulting sauce was so good, I wanted to make more to dip the sliders into! Great way to use up leftover Christmas ham!!
Kim says
October 11, 2012 at 5:11 pmI had all the supplies minus poppy seeds but JUST had to make these…OH YES!!!!! Tthe glaze/sauce ends ups tasting like carmelized sweet onions!!! Big gooey, sticky mess of heaven on a bun!!! The kids ate theirs while I had mine in the living room with only the dogs watching me lick my fingers between every golden bite! No nibbles for them 🙁 with the onion powder. Thank you for sharing this on pinterest…a new family fave for sure!!!
Krista Rachell says
September 30, 2012 at 8:10 pmSorry auto correct on my smart phone that doesn’t act very smart! I meant “sammies” not IRS! Lol
Krista Rachell says
September 30, 2012 at 7:42 pmlet me just say that I made these tonight for football game & oh my goodness! They have to be the most delicious sam IRS ever! Absolutely amazing! Thank you for sharing this recipe! Every party that’s coming up this season, they have asked me to bring them!!! The best!
Maurene says
September 2, 2012 at 4:36 pmWant to do these for football tailgating – ever do them on a grill???
admin says
September 3, 2012 at 3:14 pmI haven’t, but I don’t see why they wouldn’t work. Please let me know how they turn out!
Suzanne says
August 27, 2012 at 6:33 amThese are a party favorite but I never thought of making them for a weeknight dinner. Can’t wait to make these soon!
Alli says
August 16, 2012 at 7:53 amThese are absolutely delicious. I had them at a super bowl party once and the lady wouldn’t tell us her “secret” recipe, but I’m so glad I found it online! 🙂
Tracy says
July 24, 2012 at 4:57 pmJust made these for dinner, WHOA! These things are amazing. I used a doz rolls and halved the sauce for family of 4 ,actually 3, since 2nd kid doesn’t eat bread. She is missing out big time. Maybe some day. Perfection in a sandwich.
Vicky says
June 23, 2012 at 12:43 pmWe’ve been making these for years but we add diced up sweet onion.
Jenny says
May 7, 2012 at 12:15 pmI made these Saturday night. I used Kings Hawaiian rolls), Remoulade sauce instead of mayo, leftover fried crawfish tails instead of ham, swiss, and made the drizzle for the tops (I didn’t have poppy seeds, though). SO GOOD. My husband raved! He said he loved the spiciness of the crawfish and remoulade with the meltiness of the cheese and the sweetness of the bread and topping! I will be making this again!! Thank you!!
Lindsay says
February 8, 2018 at 2:05 pmLOL! That’s not even the same sandwich.
Joyce Mitchell says
April 30, 2012 at 7:11 pmMy sister in law made these last weekend and they were wonderful! I’m making them for a carry-in at work this week and next weekend for my husband and I. This will definately be a great “go-to” recipe for family get-togethers. Thanks for sharing the recipe.
leana says
April 12, 2012 at 5:56 pmmade these for my family about a week ago. they are still talking about them. guess it’s going to become a regular in my house. thanks SO much for sharing
Margaret says
April 1, 2012 at 12:59 pmWe made these for an open house party and also provided a sweet spicy mustard that we loved. it was a hit.
Lauren S. says
March 5, 2012 at 6:20 pmThese are great! I spend so much time making crazy, complicated meals. These were so easy and the bf has requested these three times in the past 4 weeks. I love it!!! Thank you for such a nice quick and tasty recipe. I’ve been serving them with a butter lettuce and sliced radish salad in a honey dijon vinaigarette I make at home (to taste: honey dijon, olive oil, a little balsamic, pinch of salt, and some braggs amino acid).
Heatherlikesfood says
March 5, 2012 at 7:56 pmThanks Lauren! Your salad sounds delish!
Ashley says
March 3, 2012 at 8:51 amI made these for a party last night and everyone LOVED them! So easy and great for a potluck. Real crowd pleaser, thanks!
Heatherlikesfood says
March 4, 2012 at 3:40 pmSo good to hear!
Marguerite says
February 14, 2012 at 7:35 amI’m totally on Pinterest.. haven’t been smooshed under a rock or in a coma and somehow, I’ve missed these! They look awesome! I can’t wait to try them!!
Heatherlikesfood says
February 14, 2012 at 9:02 amHaha, I’m impressed! :p
Judy miller says
February 14, 2012 at 6:58 amLooks good, but do they get soggy?
Heatherlikesfood says
February 14, 2012 at 9:04 amThe sauce is made up of mostly butter and sugar so once they bake they are caramelized and prefect, not soggy at all!
yvonne says
February 13, 2012 at 4:29 pmThese were absolutely wonderful!! My husband & son are sometimes picky & want to know EVERY ingredient going into a meal..These had them going back for seconds 🙂
Heatherlikesfood says
February 13, 2012 at 10:20 pmSo glad to hear it!
Seth Jacobs says
February 10, 2012 at 5:18 pmI’m trying this out tomorrow.
Kelsey says
February 10, 2012 at 3:38 pmWhere did you get the recipe originally? You said it came from Pinterest but didn’t cite the original site, blog, or book. I love Hawaiian rolls and would love to look at the recipe that uses them 🙂
Heatherlikesfood says
February 11, 2012 at 3:28 pmConfessions of Foodie Bride Included a recipe for her homemade sweet rolls in her post. You should be able to sub Kings Hawaiian rolls straight across for the white rolls and get good results!
Jude Krieger says
November 30, 2012 at 1:17 pmI have the same recipe,except they were called funeral sandwiches.
Heather says
December 4, 2012 at 10:10 amHaha, never heard that one before! 🙂
tristinedenise says
February 10, 2012 at 11:55 amHeather, BRAVO! The picture literally made my mouth water. So yummy!!
Heatherlikesfood says
February 11, 2012 at 3:29 pmHaha, Awesome!
Jeannie says
February 10, 2012 at 2:00 amLooks delicious
Faye says
October 21, 2012 at 8:36 pmYou can also do this to make mini muffuletta’s. Just use ham, genoa salami, provolone cheese and olive salad. No dressing necessary…they are great and a real hit.
Shirley Payseno says
December 5, 2017 at 1:11 pmFaye, your recipe sounds great. I am making these for the family. When put together, you said no dressing. Do you just cover with foil and heat?