Ham and Cheese Sliders

Name: Ham and Cheese Sliders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Cooking spray; 2 tablespoons (30 ml) sweet relish; 1 tablespoon (15 ml) mayonnaise; 2 tablespoons (30 ml) whole-grain mustard, divided; 1 (12-ounce; 340 g) package Hawaiian sweet rolls (such as King's Hawaiian), halved crosswise with buns all still attached; 8 ounces thinly sliced deli ham (about 15 slices); 4 slices Swiss cheese (about 3/4 ounce; 21 g each); 3 tablespoons 45 ml) honey or hot honey; 2 tablespoons (28 g) unsalted butter, melted; 1 1/2 teaspoons finely chopped fresh chives; 1/2 teaspoon flaky sea salt, such as Maldon

Why It Works

Spreading the relish-mayonnaise over the bottom buns creates a moisture barrier, keeping the Hawaiian rolls from getting soggy.
A two-stage bake—covered, then uncovered—warms the fillings before crisping the tops, ensuring the sliders come out gooey inside and golden outside.

I know what you're thinking: Ham and cheese sliders? Really? Do we, as a society, need a recipe for something a toddler could assemble with one hand while holding a juice box in the other? Yes. Yes, we do. Because the art and science of a well-constructed ham-and-cheese sandwich is real, and nothing exposes that truth faster than a tray of sliders—those tiny, innocent-looking sandwiches that will absolutely betray you and turn into a squishy, disappointing mess if you don't layer them with purpose.

This sliders recipe, developed by our colleague Jasmine Smith in our Birmingham, Alabama, test kitchen, takes everything appealing about classic pull-apart ham and Swiss sliders—salty ham, melty cheese, squishy-sweet Hawaiian rolls—and turns it into a warm, cohesive, glorious pull-apart situation. The magic is in the engineering. A tangy relish-mayo-mustard spread goes on the bottom, where it acts as a moisture barrier instead of a sog-machine. The cheese sits in a single, even layer to melt cleanly, anchoring the ham so it doesn't slide around like deli-meat tectonics. Honey drizzled over the cheese adds sweetness that plays beautifully with the ham and rolls without soaking the bread.

Then comes the two-stage bake: first covered to warm the insides without over-browning the tops; then uncovered, after brushing on a chivey mustard-butter glaze that turns glossy and golden in the oven. The rolls crisp just enough on the edges while staying soft in the center, and they emerge melty, aromatic, salty-sweet, and very snackable.

They're perfect for feeding a crowd—holiday visitors, hungry kids, or an entire living room of football fans who mysteriously forgot how to feed themselves. Assemble ahead, bake when needed, and watch them disappear with speed. Even the simplest sandwich deserves a moment of greatness.

This recipe was developed by Jasmine Smith; The headnote was written by Leah Colins.

Ham and Cheese Sliders

Prep 15 mins

Cook 20 mins

Total 35 mins

Serves 6

Makes 12 small sandwiches

Keep Screen Awake

Cooking spray
2 tablespoons (30 ml) sweet relish
1 tablespoon (15 ml) mayonnaise
2 tablespoons (30 ml) whole-grain mustard, divided
1 (12-ounce; 340 g) package Hawaiian sweet rolls (such as King's Hawaiian), halved crosswise with buns all still attached
8 ounces thinly sliced deli ham (about 15 slices)
4 slices Swiss cheese (about 3/4 ounce; 21 g each)
3 tablespoons 45 ml) honey or hot honey
2 tablespoons (28 g) unsalted butter, melted
1 1/2 teaspoons finely chopped fresh chives
1/2 teaspoon flaky sea salt, such as Maldon

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Coat a 9x9-inch baking pan with cooking spray; set aside. In a small bowl, stir together sweet relish, mayonnaise, and 1 tablespoon of the mustard to combine.

Serious Eats / Caley Ellenburg, Prop Stylist: Abby Armstrong, Food Stylist: Jasmine Smith
Place bottom halves of rolls, cut side up, in bottom of prepared pan; spread mayo mixture evenly over bottom halves of rolls. Arrange ham slices in even layer over mayo mixture, and place cheese slices in an even layer over ham. Drizzle honey evenly over cheese. Place top half of rolls, cut-side down, to close the sandwich.

Serious Eats / Caley Ellenburg, Prop Stylist: Abby Armstrong, Food Stylist: Jasmine Smith

Serious Eats / Caley Ellenburg, Prop Stylist: Abby Armstrong, Food Stylist: Jasmine Smith
Cover with aluminum foil and bake until warmed through and cheese is beginning to melt, about 8 minutes. Remove from oven and remove foil.

Serious Eats / Caley Ellenburg, Prop Stylist: Abby Armstrong, Food Stylist: Jasmine Smith
While sliders are baking, in a small bowl, stir together butter, chives, and remaining 1 tablespoon mustard until well combined. After removing foil, use a pastry brush to brush prepared butter on top of rolls. Sprinkle with flaky salt. Bake until tops are golden brown and cheese is melted, 8 to 10 minutes.

Serious Eats / Caley Ellenburg, Prop Stylist: Abby Armstrong, Food Stylist: Jasmine Smith
Remove from oven and serve immediately.

Serious Eats / Caley Ellenburg, Prop Stylist: Abby Armstrong, Food Stylist: Jasmine Smith

Special Equipment

9x9-inch baking pan, pastry brush, aluminum foil

Make-Ahead and Storage

The sandwiches can be assembled ahead in the baking dish, and baked right before serving.

The sandwiches are best served right away, but leftovers can be refrigerated for up to 3 days.

Nutrition Facts (per serving)
432	Calories
16g	Fat
59g	Carbs
16g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	432
% Daily Value*
Total Fat 16g	20%
Saturated Fat 7g	37%
Cholesterol 71mg	24%
Sodium 943mg	41%
Total Carbohydrate 59g	22%
Dietary Fiber 2g	7%
Total Sugars 37g
Protein 16g
Vitamin C 0mg	2%
Calcium 169mg	13%
Iron 2mg	11%
Potassium 308mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.