These ham and cheese sliders have been circling the web for several years. Everyone has their own way of making them, and today I’m sharing mine. They are cheesy, savory and you can’t eat just one!
I first made these about two years ago for my son’s baby blessing/daughter’s 2nd birthday party. Don’t you love when kids are little and you can combine big events like that? I’m sure that won’t fly when they’re older. Anyway, after the first bite, every one was in awe.
We’ve been making them ever since and slowly learned the tips and tricks to making them the way we like best. We always use Hawaiian rolls now, and it’s so much easier to assemble them all together since they come connected in the package. I’ve also discovered I prefer regular ham lunch meat as opposed to leftover honey ham. The lunch meat is so much easier to chew, and still has great flavor. Plus, it’s a whole lot cheaper! And we rarely have a bunch of leftover honey ham unless it’s Easter or Christmas.
My husband loves these sliders, I love them, and our 4-year-old daughter even loves them! One of my friends fondly refers to them as “crack rolls” because they are so addictive!
Seriously, if you haven’t had these yet, get to the store now and buy the ingredients to make them! You won’t regret it! I’m not normally a big fan of mustard, but I love this sauce so much that I don’t even notice it in there. You can easily double or triple this recipe to feed a crowd (or your own family if you want leftovers, and you WILL want leftovers!).
Recipe adapted from The Girl Who Ate Everything
Ham and Cheese Sliders (aka Crack Rolls!)
- 1 package of 12 Hawaiian rolls
- Light mayonnaise, to taste
- 8 ounces Swiss cheese, sliced
- 1/2 pound honey ham lunch meat
- 1/2 Tablespoon poppy seeds
- 3/4 Tablespoons yellow mustard
- 3-4 Tablespoons butter, melted
- 1/2 Tablespoon minced onion
- ½ teaspoon Worcestershire sauce
- Preheat oven to 350 degrees. Grease a 13 x 9 inch glass baking pan.
- Slices rolls in half. If you’re using the Hawaiian rolls, the easiest way to do this is to leave them all connected. Use a long bread knife to cut off the tops and gently place them upside down next to the bottom pieces.
- Spread the bottoms with a thin layer of light mayonnaise.
- Place Swiss cheese slices on top of the mayonnaise. It’s fine if some of them overlap because you’ll cut the rolls apart before cooking.
- Lay slices of ham lunch meat on top of the cheese slices. I try to make sure each roll has at least two slices.
- Place the tops of the rolls on top and slice rolls apart. Gently place each one in the baking pan, leaving some room in between the rolls.
- Whisk together poppy seeds, mustard, melted butter, onion and Worcestershire sauce.
- Brush the tops of the rolls with the sauce, letting it drip down the sides of each one.
- Cover with tin foil and bake for about 12 minutes, until cheese melts. Uncover and cook for an additional 2 minutes until rolls are crispy. Serve hot.
For leftovers, just pop them back in the oven or microwave until warm. They still taste great for days after (although they usually don’t last long in our house!).
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