Baked Ham and Cheese Sliders with Poppy Seeds
Ham and Cheese Sliders
Soft pull-apart rolls filled with ham and Swiss cheese, brushed with a buttery poppy seed topping, and baked until warm and glossy.
Baked ham and cheese sliders are built for the kind of meal where one pan needs to serve a crowd without much fuss. The rolls stay connected, the filling goes in as even layers, and the whole slab bakes into warm pull-apart sandwiches with melted cheese and crisp golden tops.
The buttery poppy seed topping is what makes these more than plain ham sandwiches. Dijon mustard, Worcestershire sauce, onion powder, and a little brown sugar season the butter so it soaks into the cut sides and settles over the rolls without making them greasy.
Use soft dinner rolls or Hawaiian-style rolls, thin deli ham, and a cheese that melts smoothly. Swiss is classic because it cuts the richness with a mild nutty flavor, but provolone or cheddar also work if that is what you have on hand.
A short covered bake warms the centers and melts the cheese before the foil comes off. The final uncovered minutes toast the tops and give the poppy seeds a fragrant crunch, so the sliders are best served hot from the pan while the cheese still stretches.
Nutrition (per serving)
Directions
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1
Preheat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
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2
Without separating the rolls, slice the whole slab horizontally and lift off the top half.
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3
Place the bottom half of the rolls in the prepared baking dish, cut side up.
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4
Layer half of the cheese over the rolls, add the ham in loose folds, then cover with the remaining cheese.
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5
Set the top half of the rolls back in place and gently press so the sliders sit evenly.
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6
Whisk the melted butter, Dijon mustard, Worcestershire sauce, brown sugar, onion powder, garlic powder, and poppy seeds together in a small bowl.
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7
Brush the butter mixture over the tops and sides of the rolls, letting some drip between the seams.
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8
Cover the dish loosely with foil and bake for 15 minutes, until the cheese begins to melt.
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9
Remove the foil and bake for 8 to 10 minutes more, until the tops are golden and the centers are hot.
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10
Rest for 5 minutes, sprinkle with parsley if using, then cut along the roll seams and serve warm.
Ingredients
- Soft pull-apart dinner rolls:12
- Thinly sliced deli ham:12 oz
- Swiss cheese slices:8 oz
- Unsalted butter, melted:6 tbsp
- Dijon mustard:1 tbsp
- Worcestershire sauce:2 tsp
- Light brown sugar:1 tsp
- Onion powder:1/2 tsp
- Garlic powder:1/4 tsp
- Poppy seeds:1 tbsp
- Chopped fresh parsley for serving:1 tbsp
Tips & Notes
- Keep the ham in loose folds rather than flat stacks so each slider has an even, tender bite.
- If the rolls brown too quickly after the foil comes off, cover only the darkest area with a small piece of foil.
- Assemble the sliders up to 4 hours ahead, cover, and refrigerate; brush with the butter topping just before baking.
- For a sharper flavor, replace half of the Swiss with white cheddar or Gruyere.
