If you need a crowd-pleasing recipe that works for any holiday, game day, or just an easy weeknight dinner, these Ham & Cheese Sliders are it. They’re cozy, buttery, slightly sweet from the rolls, and just a little bit tangy from the mustard. And when you use Homemade Potato Flake Sourdough Hawaiian Rolls (or whatever potato-flake sourdough rolls you already have on hand), it really takes those classic sliders to the next level.
This is an easy recipe that feeds a lot of people with very little effort—and disappears fast. It’s also perfect to use up leftover ham that you might have extra from Thanksgiving, Christmas, or Easter. Don’t they look fancy sitting on these pretty blue plates? We got these dishes as wedding gifts and I just absolutely love them!
This post may contain affiliate links through amazon, which means I may make a small commission at no extra cost to you. When you make a purchase through my link, you help me to keep Little Tennessee Home up and running! Thank you for your support! See my full disclosure here.
Tools You’ll Need
- 9×13 baking pan
- Sharp bread knife or serrated knife
- Small glass mixing bowl or measuring cup
- Pastry brush
- Foil for covering
- Parchment paper (optional, but helpful for lining the baking dish for easy cleanup)
- Measuring spoons and cups
Ingredients
For the Slider Rolls:
- Homemade Potato Flake Sourdough Sweet Hawaiian Rolls (or any potato-flake sourdough rolls), kept together in a sheet
- 1 pound thinly sliced deli ham (honey ham or black forest ham both work great)
- 14 thin slices Swiss cheese
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
For the Butter Topping:
- 6 tablespoons salted butter
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ tablespoon onion powder
Instructions for Ham Sliders
Make the Potato Flake Sourdough Hawaiian Rolls
If you plan on using your own homemade rolls, make sure you have already prepared those ahead of time, bake them as normal, but maybe cover the rolls the last 5-10 minutes of baking so that the tops don’t brown as much since you’ll be baking them again in this recipe.
Prep the pan.
Preheat your oven to 350°F. Spray a 9×13 pan or casserole dish with cooking spray (or line with parchment for easy removal). Set aside
Slice the rolls.
Using a sharp serrated knife, slice the entire sheet of rolls in half horizontally—keeping them together—so you have a top layer and a bottom layer.
Place the bottom half into your prepared pan.
Mix the spread.
In a small bowl, stir together the mayonnaise and yellow mustard.Spread half of the mixture onto the bottom layer of rolls.
Layer the cheese & ham.
Add half of the Swiss cheese in an even layer (trim a slice in half if you need to).
Layer on all the ham.
Finish with the remaining cheese.
Add the top rolls.
Spread the remaining mayo mixture on the underside of the top sheet of rolls.
Place it on top to finish the sandwiches.
Make the butter glaze.
Melt the butter in a microwave-safe bowl.Let it cool for a minute, then whisk in Worcestershire, Dijon, and onion powder.
Pour & brush.
Slowly pour the melted butter mixture over the top of the rolls. Then use a pastry brush to coat everything evenly.I also like to carefully slice between the rolls before baking so the butter soaks into every edge.
Bake.
Cover loosely with aluminum foil and bake in a preheated oven for 20 minutes.
Remove the foil and bake another 3–5 minutes, just until the tops are golden brown, lightly crisp and the cheese is melty.
Serve warm—straight from the pan is the best way. I love using parchment paper to line my pan because it makes it easier to transfer them to a pretty dish for serving when I am taking them to parties.
How to Serve These Sliders
They’re perfect as:
- A quick dinner with soup or salad
- A holiday appetizer
- A Super Bowl party snack
- Something to feed hungry teenagers instantly
- A make-ahead freezer meal (bake from frozen!)
And if you’re already making my Potato Flake Sourdough Hawaiian Rolls for the week, this is such a smart way to turn them into a whole meal, or make double.
Optional Add-Ons & Variations
These sliders are easy to customize depending on what you’re craving or what’s in your fridge:
- Everything Bagel Topping – Sprinkle on top before baking for extra crunch and flavor.
- Poppy Seeds – Mix a teaspoon into the butter topping or sprinkle over the rolls for that classic slider look. This is a popular choice!
- Sesame Seeds – Simple and pretty on top.
- Honey Mustard – Swap the yellow mustard for honey mustard if you want a sweeter, tangier sauce.
- Turkey + Provolone – Perfect for using up leftover holiday turkey.
- Ham + Cheddar – A kid-approved option that melts beautifully.
- Caramelized Onion – Add a thin layer for richness and sweetness.
- Jalapeños + Spicy Brown Mustard – Tuck a few slices of jalapeno between the cheese layers for some heat and use spicy brown mustard in place of the one or both of the mustards.
Storage
If you happen to have leftover sliders (it’s rare, but it happens!), they store really well. Just let them cool completely, then cover the pan tightly with foil or transfer the sliders to an airtight container. They’ll keep in the refrigerator for 2–3 days.
To reheat, warm them in the oven at 300°F for about 10 minutes, or just until heated through. The oven keeps the rolls soft and the cheese melty—almost as good as fresh.
Freezing Homemade Hawaiian Sweet Rolls
Homemade Potato Flake Sourdough Hawaiian Rolls freeze beautifully, which makes last-minute meals so easy. I like to always keep a pan of rolls ready to go in the freezer so I’ve got something I can throw together in a pinch. They make the perfect party food or a quick meal for busy weeknights!
Let the baked rolls cool completely, keep them together in one sheet, and wrap tightly in plastic wrap and foil. Freeze for up to 3 months. When you need them, thaw at room temperature, slice the whole sheet in half, and assemble your sliders.
Other Rolls That Make Great Sliders
While my Potato Flake Sourdough Hawaiian Rolls are my favorite for these little sandwiches, plenty of other rolls work well too. Soft, slightly sweet rolls hold up the best—think potato flake sourdough brioche slider buns (use the brioche bread recipe for this one) or pull-apart potato flake sourdough dinner rolls. Just make sure they stay together in one sheet so they slice cleanly and keep the sliders easy to assemble.
Pin for later and share with a friend
If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
Ham and Cheese Sliders on Homemade Potato Flake Sourdough Rolls
Equipment
- 9×13 baking pan
- Sharp bread knife or serrated knife
- Small mixing bowl
- Pastry brush
- Foil for covering
- Parchment paper (optional, but helpful for lining the baking dish for easy cleanup)
Ingredients
For the Slider Rolls:
- Homemade Potato Flake Sourdough Sweet Hawaiian Rolls or any potato-flake sourdough rolls, kept together in a sheet
- 1 pound thinly sliced deli ham honey ham or black forest ham both work great
- 14 thin slices Swiss cheese
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
For the Butter Topping:
- 6 tablespoons salted butter
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ tablespoon onion powder
Instructions
- If you plan on using your own homemade rolls, make sure you have already prepared those ahead of time, bake them as normal, but maybe cover the rolls the last 5-10 minutes of baking so that the tops don’t brown as much since you’ll be baking them again in this recipe.
- Preheat your oven to 350°F. Spray a 9×13 pan or casserole dish with cooking spray (or line with parchment for easy removal). Set aside
- Using a sharp serrated knife, slice the entire sheet of rolls in half horizontally—keeping them together—so you have a top layer and a bottom layer.
- Place the bottom half into your prepared pan.
- In a small bowl, stir together the mayonnaise and yellow mustard.Spread half of the mixture onto the bottom layer of rolls.
- Add half of the Swiss cheese in an even layer (trim a slice in half if you need to).
- Layer on all the ham. Finish with the remaining cheese.
- Spread the remaining mayo mixture on the underside of the top sheet of rolls. Place it on top to finish the sandwiches.
- Melt the butter in a microwave-safe bowl.Let it cool for a minute, then whisk in Worcestershire, Dijon, and onion powder.
- Slowly pour the melted butter mixture over the top of the rolls. Then use a pastry brush to coat everything evenly.I also like to carefully slice between the rolls before baking so the butter soaks into every edge.
- Cover loosely with aluminum foil and bake in a preheated oven for 20 minutes.
- Remove the foil and bake another 3–5 minutes, just until the tops are golden brown, lightly crisp and the cheese is melty.
- Serve warm—straight from the pan is the best way. I love using parchment paper to line my pan because it makes it easy to transfer them to a pretty dish for serving when I am taking them to parties.
