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Hawaiian Roll Sliders

Hawaiian Roll Sliders with Ham and Cheese

Buttery Hawaiian roll sliders layered with smoky ham and melted Swiss cheese, then brushed with a savory Dijon butter topping and baked until golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Servings 12 Sliders

Ingredients
  

Sliders

  • 1 package 12-count Hawaiian sweet rolls
  • 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

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

Instructions
 

  • Preheat oven to 350°F and lightly grease a 9 × 13-inch baking dish. Keep the rolls connected and use a serrated knife to slice horizontally through the entire slab, creating one top and one bottom layer. Place the bottom half cut-side up in the baking dish.
  • Mix mayonnaise with 1 tablespoon Dijon mustard. Spread evenly over the bottom rolls, reaching all the way to the edges.
  • Loosely fold the ham slices and distribute them evenly over the rolls. Top with overlapping Swiss cheese slices, trimming them as needed for even coverage. Sprinkle with black pepper.
  • Place the connected top half of the rolls over the cheese and gently press into place without flattening the rolls.
  • Whisk melted butter, 1 tablespoon Dijon, Worcestershire sauce, poppy seeds, onion powder, garlic powder, and honey, if using. Brush or spoon evenly over the tops, allowing a little mixture to run between the rolls. Sprinkle with Parmesan.
  • Loosely tent the baking dish with foil and bake on the center rack for 15 minutes, until the filling is hot and the cheese has started melting.
  • Remove the foil and bake uncovered for another 7–10 minutes, until the cheese is completely melted and the tops are glossy and golden brown.
  • Rest for 5 minutes, then cut along the natural seams with a sharp knife. Serve warm.

Notes

  • Don't separate the rolls first. Keeping all 12 rolls connected makes them much easier to slice, fill, and bake evenly.
  • Fold, don't stack, the ham. Loosely folded slices create better layers and prevent the center sliders from becoming overly dense.
  • Keep most of the butter on top. Brush rather than pour the topping so excess butter doesn't collect around the bottoms and make them soggy.
  • Watch the final few minutes. Hawaiian rolls contain sugar and can brown quickly once uncovered. Look for golden tops and fully melted cheese rather than relying solely on the timer.
  • If the sliders are still pale after 10 minutes uncovered, move them one rack higher for 1–2 minutes, watching closely.
  • Assemble the ham, cheese, and rolls ahead of time and refrigerate covered. For the best texture, add the butter topping shortly before baking.
  • Refrigerate leftover sliders in an airtight container. Reheat in a 325°F oven, loosely covered, until warmed through, uncovering briefly at the end to refresh the tops.