Ham and Cheese Sliders Recipe (2024)

The paper tray that Hawaiian Rolls come in is oven safe. No need to use parchment paper. Just remove the rolls to slice and place back in the paper tray for assembly and baking as instructed.

These remind me of the Parker house-type rolls filled with slices of quality Virginia ham that good friends in Chevy Chase served at their parties next to the salmon mousse, etc. A nicely arranged pile of mini sandwiches on a silver platter was an early lesson that the humble could be elevated to a fine offering.

My mom has been making rolls like this for over two decades. Several suggestions: 1. Substitute thin sliced, Boar’s Head corned beef for the ham.2. Substitute 1/2 a sweet onion (grated) for the dried stuff.3. Omit the honey.4. Use less meat and cheese than you’d think. Let the Hawaiian rolls and the butter mixture take center stage.

I find cutting the hot rolls difficult....they seem to slide around with the hot cheese and slick tops. You also have to cut through the ham. I cut the rolls in half. Place the bottom in the pan. Using a serrated knife, cut tops and bottoms into individual rolls. I place the ham and cheese to fit each roll. Then, smoosh them all together and get on with the recipe. It is ready to go when you pull out of the oven. no cutting hot sandwiches. So much easier.

I made these for a holiday party last week, and they were an enormous success. Cutting the rolls, however, was tricky…I used the quarter turn method, and I still didn’t get nice slices. The good news? It doesn’t matter!

I made this for a party tonight( The only deviation was using a course grain Dijon inside and a smooth Dijon in the butter mixture. The end result was delicious. Many compliments. I’ll definitely make this again.

In Tennessee, we prepare these early in the season and freeze them, wrapped securely in foil, in a foil pan. Sister Schubert Parker House Rolls preferred. Bake from frozen for 25 minutes at 350, uncover and bake until browned, 5-10 minutes. We also double the ingredients given here for the butter mixture, but brush it onto the inside top and bottom of each slab of rolls. Nothing on top of the rolls, except a bit of butter to prevent the foil covering from sticking.

These are a deviation from ham biscuits. In RVA we use ukrops white house rolls and country ham. Minced onion - not dried. Use scissors to cut them apart.

The Hawaiian rolls are too sweet. Simple Parker House or potato rolls work well. The authentic Southern tradition here includes real grated onion and crushed caraway seeds and no honey. Real Smithfield ham is essential.

Not going with deli meats! We used a spiral sliced ham which we baked, then assembled the sliders. As the slices were somewhat thicker we only used one layer of meat. They disappeared in record time. Should have doubled!!

I’ve been making these for 40 years and they have always been a hit. Used to use Pepperidge farm party rolls until they stopped making them. Now use Hawaiian rolls. Suggest softened butter rather than melted smeared on both halves. Any kind of mustard works. Definitely minced real onion or shallot. Freeze well.

I make something similar to this using roast beef and everything bagel seasoning instead of dried onions and poppyseeds.

I prepped everything ahead but didn't slather on buttery topping until right before popping in the oven. Turned out great

Remove bag. Flip rolls/cardboard upside down onto a board. Peel off cardboard, flip right side up, use two boards if needed. Place a long bread/serrated knife on the narrow end halfway up the rolls parallel to counter. Start slicing. Take your time. Keep an eye on both sides. If needed use a rest for the blade to keep it level, like a book covered in a tea towel. Use an unrimmed cookie sheet to lift top half and to place back on before baking. If they separate it's fine, put back in place.

It wasn't hard with a normal bread knife.

Big Hit for Super Bowl, none left and everyone loved them!

No butter topping, makes them greasyHorseradish, roast beef, swiss, thousand islandHoney mustard, pickles, turkey, havartiHam, American, mayo (don't judge)Pulled pork/burnt ends, Provolone, BBQSloppy Joes, AmericanNext: Chicken patties, marinara, mozzKielbasa, kraut

I made this using thin sliced bbq’d tri-tip and Gruyère cheese. I thought plain mustard sounded boring so I made a spread with Maile grainy mustard, Mayo and cream horseradish. Topped with the glaze and baked. The spread gave it a little kick but wasn’t spicy. Well liked!

Made these for the Super Bowl and they were a big hit. I've now got half a dozen or so in the freezer- what is the best way to re-heat them?

I used fresh onion instead of powder. The problem with poppy seeds is that I'm still finding them everywhere around the kitchen, so next time I'd skip them.

I want to thank the commenters for such great suggestions - both in how to assemble these, and also for flavor combinations. I made the ham/dijon/swiss on half the slider buns, and on the other half we used deli chicken/fig jam/provolone as per one commenter’s suggestion. I was blown away at how great the chicken sandwiches came out. Big thanks also to the person who suggested cutting the rolls first. It was so easy - and at the end you take the sandwiches out and boom! they are ready to go!

Terrific! Made these for the Super Bowl. Used baby Swiss and Black Forest ham and brushed the top the rolls with melted butter and dried shallots before sprinkling them with freshly grated Parmesan.

Really good! FWIW there was leftover butter sauce even after generous, repeated slathering - 3 or even 2 T of butter would be sufficient.

This was phenomenal- I added pepperocini and sun dried tomatoes to half - I can see myself making these again and again.

I make these (without the honey) on a regular basis here in Pittsburgh. I use Isley's chiped/chopped ham. Easy and delicious.

Change the minced onion for sesame/benne seeds. Benne Seed Ham Delights are a staple in these parts

My mother made this recipe! These are yummy.

In the South, these are called funeral sandwiches. (Often served with funeral potatoes at birthday parties and other festive occasions…like funerals.) And if you don’t start them with a base of pimento cheese, you are definitely doing it wrong!

I have been making these for years. I chop the ham, use shredded Gruyère cheese and finely chopped sweet onions. They are always a hit. I buy a ham bone from honey baked ham, use the chopped ham for the biscuits and make bean soup with their soup mix. Soup and sandwiches. Yummy.

Use a pizza slicer to cut the hot sandwiches.