Crispy Baked Hawaiian Roll Sliders with Ham and Swiss
These baked hawaiian roll sliders feature black forest ham, melted swiss, and a honey-dijon glaze. Perfect for parties, they bake until the tops are buttery and shatter-crisp.
These hawaiian roll sliders are the ultimate crowd-pleaser for game days or a lazy Sunday lunch. By using the iconic sweet rolls as a base, we create a salty-sweet contrast that balances perfectly with layers of savory black forest ham and sharp Swiss cheese.
The secret to the best baked hawaiian roll sliders lies in the double-application glaze. We brush the interior with a honey-dijon butter to prevent sogginess, then douse the tops in a poppy seed and mustard butter that crisps up in the oven until the rolls practically shatter when you bite into them.
Unlike standard ham and cheese sliders, this version leans into high-quality deli cuts and a hit of acidity from grainy mustard. It’s a low-effort, high-reward recipe that turns a simple pack of rolls into something truly addictive.
Ingredients
The Sliders
- 1 pack (12 count) Hawaiian sweet rolls
- 12 oz (340g) Black Forest ham, thinly sliced
- 8 oz (225g) Swiss cheese, sliced or shredded
- 1/2 cup (115g) unsalted butter, melted
- 1 tbsp Dijon mustard
- 1 tbsp honey
The Topping
- 2 tbsp unsalted butter, melted
- 1 tbsp whole grain mustard
- 1 tsp poppy seeds
- 1/2 tsp onion powder
- 1/4 tsp flaky sea salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
- 2
Slice the entire slab of Hawaiian rolls in half horizontally using a long serrated knife, keeping the individual rolls connected.
- 3
Whisk together 1/2 cup melted butter, Dijon mustard, and honey in a small bowl.
- 4
Brush the cut sides of both the top and bottom halves of the rolls generously with the honey-dijon butter.
- 5
Layer the bottom half of the rolls with half of the Swiss cheese, followed by all of the ham, and then the remaining cheese.
- 6
Place the top half of the rolls back onto the sliders.
- 7
Mix the topping ingredients—2 tbsp melted butter, grain mustard, poppy seeds, onion powder, and salt—and brush evenly over the tops of the rolls.
- 8
Cover the dish tightly with aluminum foil and bake for 15 minutes to melt the cheese.
- 9
Remove the foil and bake for another 10 to 12 minutes until the tops are golden brown and feel crisp to the touch.
- 10
Let the sliders rest for 5 minutes before slicing into individual sandwiches and serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 21 g
- Carbs
- 32 g
- Fat
- 31 g
- Fiber
- 1 g
- Sugar
- 11 g
- Sodium
- 840 mg
Tips
- → Don't skip the foil for the first half of baking; it traps steam to melt the cheese without burning the sugar-rich bread.
- → For the best texture, ask your deli counter for 'shaved' ham rather than thick slices; the folded ribbons of meat create air pockets that hold more glaze.
- → If you have time, let the assembled sliders sit for 20 minutes before baking to allow the butter to soak slightly into the bread.
FAQ
How do I keep the bottom of my hawaiian roll sliders from getting soggy?
The key is pre-coating the interior with the butter-mustard mixture which acts as a fat barrier, and baking the sliders on a rack or parchment-lined metal pan rather than a deep ceramic dish which can trap moisture.
Can I make these sliders ahead of time?
Yes, you can assemble them up to 24 hours in advance. Keep them covered in the fridge, but wait to add the final topping glaze until just before you pop them in the oven.
Why does my cheese not melt evenly?
Using room temperature cheese helps, but the real trick is layering the cheese both below and above the ham to ensure everything sticks together.
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