Ham and Cheese Hawaiian Roll Sliders

Ham and Cheese Hawaiian Roll Sliders

Hawaiian sweet rolls hold layers of ham, cheddar, and Swiss beneath a savory butter topping. Slice and fill the rolls as one connected slab, then bake them together and pull them apart to serve. Covering the pan first gives the center time to heat and the cheese time to melt; a short uncovered finish turns the soft tops lightly golden. Check the middle sliders rather than relying only on the clock, especially if the pan was assembled ahead and chilled.

Ingredients

• 1 package (12-count) Hawaiian sweet rolls (340g)
• 12 ounces thinly sliced cooked ham (340g), without excess liquid
• 6 slices cheddar cheese, about 4 ounces (115g)
• 6 slices Swiss cheese, about 4 ounces (115g)
• 4 tablespoons unsalted butter, melted (55g)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried minced onion
• 1 teaspoon poppy seeds

How to Make Ham and Cheese Hawaiian Roll Sliders

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9-by-13-inch baking dish if needed.
2. Slice the rolls: Keep the rolls connected. Use a serrated knife to cut the slab horizontally into a top and bottom, then place the bottom slab in the dish.
3. Add the filling: Arrange the cheddar over the bottom rolls. Fold or overlap the ham evenly on top, keeping it within the edges, then add the Swiss. Replace the top slab.
4. Brush the tops: Stir together the melted butter, Dijon, Worcestershire, dried onion, and poppy seeds. Brush or spoon the mixture over the rolls, distributing the seasoning evenly.
5. Bake covered: Cover the dish snugly with foil and bake for 15 to 18 minutes. Start checking the middle sliders at 15 minutes. If the center is still cool or the cheese has not begun to melt, cover and bake longer before uncovering.
6. Finish uncovered: Remove the foil and bake for another 5 to 8 minutes, checking after 5 minutes. The center should be hot, the cheese melted, and the tops lightly golden rather than dark or hard. For softer tops, leave the foil on longer or throughout the bake.
7. Rest and serve: Let the sliders rest for about 5 minutes. Cut or pull them apart and lift individual sliders from the pan while warm.

How to Keep the Rolls from Getting Soggy

Use ham that is not wet with excess liquid, and add the butter topping shortly before baking rather than before refrigerating an assembled pan. If the ham is especially moist, briefly toast the cut faces of the rolls before adding the filling. Toasting is optional; skipping it keeps the rolls especially soft.

Cheese and Topping Swaps

Cheddar and Swiss give the filling both orange and pale melted cheese. You can use all cheddar, all Swiss, or another good-melting sliced cheese such as Havarti, provolone, or Colby Jack. Yellow mustard can replace Dijon, and the poppy seeds can be omitted or replaced with sesame seeds.

Serving Ideas

Serve the sliders warm as an appetizer, or pair them with a green salad, coleslaw, fruit, or soup for a light meal. The batch makes 12 sliders, or about 6 light-meal servings.

Make-Ahead, Storage, and Reheating

Assemble the filled rolls, cover the pan, and refrigerate for up to about 24 hours. Hold the butter topping until just before baking. A chilled pan may need additional covered baking time for the middle sliders to heat through before you uncover it.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 325°F (165°C) to 350°F oven until warmed through. For a single slider, microwave briefly; the roll may become softer.

Nutrition

Approximate nutrition per slider, based on 12 sliders: 230 calories, 12g protein, 11g fat, and 17g carbohydrates. Approximate nutrition per 100g: 280 calories, 14g protein, 14g fat, and 21g carbohydrates. Values vary with the rolls, ham, and cheese used.