Hawaiian roll sliders turn soft, slightly sweet rolls into warm, cheesy little sandwiches with savory fillings and buttery golden tops.

These Hawaiian roll sliders come out of the oven with glossy, golden tops, warm layers of smoky ham, and Swiss cheese melted into every soft, buttery corner!!

Ingredients

For Sliders

• 1 package Hawaiian sweet rolls, 12-count
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 12 ounces thinly sliced smoked or black forest ham
• 8 slices Swiss cheese, about 6 ounces
• ¼ teaspoon freshly ground black pepper

For Buttery Topping

• 4 tablespoons unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon poppy seeds
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon honey, optional
• 1 tablespoon finely grated Parmesan

Yield: 12 sliders
Servings: 6 as a meal or 12 as an appetizer

How to Make Hawaiian Roll Sliders

Heat oven to 350°F and lightly grease a 9 x 13-inch baking dish. A metal pan gives bottoms slightly more color, while a glass or ceramic dish keeps them a little softer. Either works, so use what you have and save yourself an unnecessary cabinet excavation!

Take rolls out of their package but do not pull them apart. Set connected rolls on a cutting board and hold them steady with one hand, pressing only lightly so you do not flatten them.

Using a long serrated knife, slice horizontally through center until you have one connected top slab and one connected bottom slab. Aim slightly above halfway so bottom layer remains sturdy enough to hold ham and melted cheese.

Place bottom slab cut-side up in prepared pan. Mix mayonnaise with 1 tablespoon Dijon, then spread mixture from edge to edge in a thin, even layer.

Pay attention to corners, since corner sliders deserve proper seasoning too! Avoid using extra mayonnaise because too much can make bread feel heavy once warmed.

Fold ham slices loosely before arranging them over rolls instead of pressing them into a flat stack. Small folds trap pockets of warm air, make ham feel more generous, and allow melted cheese to work between layers.

Cover bread evenly and redistribute thick spots so center sliders are not towering over outside ones.

Lay Swiss cheese over ham, overlapping slices slightly and trimming pieces as needed to cover all 12 rolls. Sprinkle black pepper over cheese.

If your cheese slices are very thick, let them sit at room temperature for about 10 minutes before assembly so they begin melting at roughly the same pace as everything else heats.

Position top slab over cheese and gently press it into place. Do not squash rolls. You only want top and filling to make contact, not to compress your lovely sandwiches into one ham-flavored floor tile.

Whisk melted butter, Dijon, Worcestershire sauce, poppy seeds, onion powder, garlic powder, and optional honey until mixture looks evenly combined. Butter may begin separating as it sits, so whisk once more immediately before using it.

Slowly spoon or brush topping across rolls, working all the way to edges and allowing a little to run into lines between individual rolls.

Concentrate most of it on top rather than pouring it around base of pan, which is how perfectly innocent rolls end up swimming.

Sprinkle Parmesan over buttered tops if using. Cover pan loosely with aluminum foil, making a little tent so cheese or buttery topping does not stick. Bake on center rack for 15 minutes.

Covered baking gives ham time to heat and cheese time to melt while protecting sweet bread from browning too quickly.

Remove foil carefully and bake for another 7 to 10 minutes. Watch visual cues rather than relying only on a timer: tops should look golden and lightly crisp around raised edges, cheese should be fully melted, and you may see tiny bubbles around sides.

If tops are pale after 10 minutes, move pan one rack higher and bake for 1 to 2 more minutes, watching closely because sweet rolls can move from golden to scorched while you are still looking for serving plates.

Let sliders rest for 5 minutes before cutting. This brief pause allows melted cheese to settle enough that filling stays inside each roll.

Follow natural seams with a sharp knife, cutting straight down rather than dragging blade back and forth.

Serve while centers are warm and cheese still stretches when sliders are pulled apart!

Serving Suggestions

Serve Hawaiian roll sliders as a party appetizer with dill pickles, potato chips, ranch dip, or a crisp vegetable platter. For dinner, plan on two sliders per person and add one or two fresh sides, such as:

• Creamy coleslaw
• Broccoli salad
• Pasta salad
• Tomato soup
• Roasted vegetables
• Mixed greens with a tangy vinaigrette
• Fresh pineapple, grapes, or melon
• Sweet potato fries
• Pickle spears and kettle-cooked chips

A sharper or acidic side works especially well because it cuts through buttery bread, ham, and melted cheese.

Warm, buttery, and packed with smoky ham and molten Swiss cheese, these Hawaiian roll sliders are made for disappearing quickly from a crowded platter! 

Hungry for more feel-good meals? Explore these 21 Anti-Inflammatory Breakfast Recipes for a nourishing start and 10 Anti-Inflammatory Dinner Recipes for delicious evenings that make healthy eating easy!