If You Need a Killer Potluck Dish, These Sliders are It
You know those recipes that sneak up on you? Like, you make them the first time thinking eh, this could be fine, and next thing you know people are asking for it every gathering, every birthday, every random Tuesday where you have more than three people in the house. That’s these sliders. I still remember the first time I whipped ’em up—honestly, it was out of desperation because I forgot to prep something fancy for my book club. Turns out, everyone went mad for them and I barely got a bite myself (my own fault, I was chatting too much and didn’t guard my plate!). Even my cousin, who claims they’re too fancy for ham, eats four every time.
Oh! And once, my dog tried to steal one when I wasn’t looking, but that’s a story for another time.
Why You’ll Love This (or, Why I Keep Making It)
I make these sliders whenever I need a guaranteed win. My family goes absolutely wild for them—maybe because they’re bite-sized, or maybe it’s the buttery poppyseed magic (I probably use too much glaze, but no one’s stopped me yet). I even got my picky uncle to eat seconds, which honestly feels like getting a standing ovation. And you know those moments when you just want food that’s a little messy, with cheese oozing out the sides? Yep, that’s these.
The only thing that’s ever tripped me up is when I forgot the poppyseeds. Still tasted good, but not quite the same. Oh, and don’t ask me about the time I tried to make these with turkey—I’ll cover that in the “variations” below (spoiler: not my finest hour).
What You’ll Need (and What You Can Sub In)
- 12 slider buns or soft dinner rolls (I’ve used those hawaian ones, but any soft roll works. Once, I even used leftover burger buns, just cut smaller.)
- 250g (about 9oz) sliced deli ham (I’ve gone thicker and thinner, up to you. I sometimes use Black Forest, but plain ham is fine.)
- 8–10 slices Swiss cheese (my grandma swore by Jarlsberg, but honestly, whatever Swiss-style cheese your shop carries works. I once did a mix with Cheddar—pretty tasty.)
- 70g (a heaping 1/3 cup) melted butter
- 1 tablespoon poppyseeds (one time I ran out and just skipped it, but if you have sesame seeds, they’re not bad either.)
- 1 tablespoon Dijon mustard (I’ve done it with spicy brown when Dijon was missing)
- 1 tablespoon Worcestershire sauce (I get the cheap stuff; my friend swears by Lea & Perrins, but honestly, can you even taste the difference?)
- 2 teaspoons onion powder (or minced dried onion)
- Optional: a small pinch of garlic powder, or parsley flakes if you’re feeling fancy
How to Build These Sliders (It’s Really Not Hard)
- Get your oven hot: Crank it up to 180°C (350°F), unless your oven runs hot—in that case, maybe a little lower or you’ll get burnt edges (ask me how I know!).
- Slice your rolls: Without separating them all, use a bread knife to slice the whole batch of rolls in half horizontally. It’s messy and never perfect—doesn’t matter.
- Layer it up: Set the bottom halves in a baking dish (I use my old glass Pyrex, but a metal tray is fine). Layer all the ham on, then the cheese. Don’t stress if it’s a bit uneven. Plop the tops back on.
- Make the glaze: In a small bowl or jug, mix melted butter, poppyseeds, mustard, Worcestershire, onion powder, and whatever extras. Stir it up. This is where I usually sneak a taste—no judgment.
- Pour it over: Slowly drizzle that glorious mixture over the tops. You want every bit covered, but if some ends up pooling in the pan, that’s gold—soak it up later.
- Let it soak: Okay, you can bake right away, but actually, I find it works better if you let them sit for 10–20 minutes so the rolls soak up some flavor. Not essential though if you’re impatient or everyone’s hungry.
- Bake: Cover with foil (loose, not tight) and bake for 15 minutes, then uncover and bake for another 8–10 minutes so the tops get a bit toasty and the cheese melts into a delicious mess.
- Serve: Let them cool just a couple of minutes (unless you like burning your fingers). Then slice or pull apart. They never look perfect, but who cares?
What I’ve Learned (Notes form My Kitchen)
- Don’t try to cut them perfectly before they’ve cooled a bit. The cheese will go everywhere, and not in a fun way.
- If you leave them in the oven too long, the tops get crunchy — the good news is, people seem to like them anyway.
- I’ve occasionally used less butter in a misguided attempt to be healthy, but honestly, it’s just not worth it.
Variations I’ve Tried (Some Good, One Not So Much)
- Turkey and Swiss: Tried this for Thanksgiving leftovers—okay, but not as juicy. Maybe turkey just needs more sauce?
- Cheddar & Ham: Actually pretty fantastic—bit more bite, so if you like sharp cheese, go for it.
- Vegetarian: I once swapped ham for sautéed mushrooms and spinach; it was… fine. Not my favorite, but if you’re feeding vegetarians, it works.
- Oh, I tried adding pineapple once for a “Hawaiian” twist. Kids liked it, adults… not so much.
Equipment (But Don’t Panic if You’re Missing Something)
- Baking dish or tray: I use my trusty Pyrex, but a rimmed sheet pan with foil works if that’s all you’ve got.
- Sharp bread knife: for splitting the rolls. But honestly, even a steak knife in a pinch. Just be careful.
- Small bowl or jug for the glaze. Or heck, a coffee mug. Who’s judging?
Storing Leftovers (If You Have Any… Haha)
Store leftovers in an airtight container in the fridge. They’ll keep 2–3 days, but honestly, in my house, they never last more than a day. Cold sliders actually taste pretty great too (like, midnight snack level good).
If you do want to reheat, pop ’em in a warm oven for about 10 minutes. Or microwave if you’re feeling lazy (no shame—I’ve done it plenty).
How We Like to Serve These (You Do You)
We just pile these up on a big platter and let people grab what they want. At family get-togethers, these always end up next to a big bowl of kettle chips and some tangy coleslaw. For brunches, I once added a few pickle slices on the side—surprisingly popular. Or if you’re feeling fancy, a dollop of something green and herby.
Pro Tips (Learned the Hard Way, Of Course)
- I once tried rushing the soak step—big mistake, the flavor just kind of sat on top. Let them sit a bit, if you can.
- Don’t forget the foil for the first baking bit; otherwise the tops get too brown and the bottoms stay a bit soggy. (Been there.)
- Don’t skimp on the cheese. It’s not worth it. More is more here.
Real FAQs (I Swear People Have Asked Me These)
- Can I make these ahead? Yep! Assemble, cover and chill. Bake when ready. Though honestly, I think they’re best fresh form the oven.
- Do I have to use poppyseeds? Nah, you can skip them—I’ve done it by accident. Sesame seeds or nothing is fine.
- What if I don’t have Dijon? I’ve used yellow mustard in a pinch. The taste changes, but it’s still good, just a bit more “classic hot dog” flavor (not a bad thing!).
- How spicy is the glaze? Not at all, unless you sneak in some hot mustard, which I’ve done for adults. Kids seem to love the regular version.
- Can I freeze them? Eh, technically, but I think the rolls get weird. I’d say just halve the recipe if you’re worried about leftovers (or invite hungrier friends).
Oh, and if you want to nerd out on all things sliders, I sometimes check Serious Eats’ slider recipe collection for inspiration. More often than not, though, I just stick with this version. If you give it a go, let me know if a new kid or dog manages to steal one before you get a bite. Happens to the best of us.
Ingredients
- 12 slider rolls or Hawaiian sweet rolls
- 12 slices deli ham
- 12 slices Swiss cheese
- 1/2 cup unsalted butter, melted
- 1 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Slice the slider rolls in half horizontally and place the bottom halves in the prepared baking dish.
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3Layer the ham slices evenly over the rolls, then top with Swiss cheese slices. Place the top halves of the rolls over the cheese.
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4In a small bowl, whisk together the melted butter, poppy seeds, Dijon mustard, Worcestershire sauce, and onion powder.
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5Pour the poppyseed glaze evenly over the sliders, making sure to cover all the tops.
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6Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden and the cheese is melted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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