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One Pan Ham and Cheese Sliders

Comforting sliders filled with ham and cheese, topped with a buttery sauce and baked until golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 sliders
Course: Appetizer, Dinner
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces Hawaiian or dinner rolls Soft, slightly sweet; split in half horizontally.
  • 8 ounces sliced ham Thinly sliced deli ham or leftover baked ham chopped into layers. Substitution: turkey or roast beef.
  • 8 ounces Swiss or cheddar cheese Sliced thin to melt easily. Nutritional yeast can be used for a cheesy flavor without dairy.
Butter Mixture
  • 1/2 cup unsalted butter Melted, for brushing and drizzling.
  • 2 tablespoons Dijon mustard Adds tang and depth. Substitution: honey mustard.
  • 1 teaspoon Worcestershire sauce Deepens the savory profile. Substitution: soy sauce for gluten-free.
  • 1 tablespoon poppy seeds Optional, classic touch for texture.
  • 1 teaspoon garlic powder Pantry spice.
  • 1/2 teaspoon onion powder Pantry spice.
  • Salt and pepper To taste.
Garnish
  • Fresh parsley Chopped, for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment, or use a shallow casserole pan.
  2. Slice the rolls horizontally and lay the bottom halves in the pan so they fit snugly together.
  3. Layer ham evenly over the bottoms, then top with cheese slices. Place the top halves of the rolls back on.
  4. In a small bowl, whisk melted butter, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
  5. Brush or drizzle the butter mixture generously over the tops of the rolls.
  6. Sprinkle poppy seeds and chopped parsley over the top.
  7. Cover loosely with foil and bake for 10 minutes, then uncover and bake another 2–5 minutes until the top is golden and cheese is melted.
  8. Remove from oven, slice along the seams into individual sliders, and serve hot.

Notes

Make ahead by assembling in the pan, cover tightly, and refrigerate for up to 24 hours before baking. Leftovers can be stored for 3–4 days.