Description
These Ham and Swiss Sliders are a delicious and easy-to-make appetizer or main dish featuring soft Hawaiian sweet rolls layered with Black Forest ham and Gruyere Swiss cheese, all topped with a flavorful honey mustard spread and a buttery poppy seed topping. Perfect for gatherings or a quick meal.
Ingredients
Scale
Sandwiches
- 1 12-count package Hawaiian sweet rolls
- 1 pound thinly sliced Black Forest deli ham
- 12 ounces thinly sliced Gruyere Swiss cheese
Honey Mustard Spread
- 1/3 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon hot sauce, or more to taste
- 1/4 teaspoon paprika
Poppy Seed Butter
- 1/2 cup (8 tablespoons) melted unsalted butter
- 2 tablespoons minced parsley
- 1 tablespoon dried minced onion
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare pan: Preheat the oven to 400 degrees Fahrenheit and line a 9×13-inch baking dish with parchment paper or foil for easy cleanup.
- Slice rolls: Using a large serrated knife, slice the package of Hawaiian rolls in half horizontally through the equator without separating individual rolls. Place the bottom half (bottom slab) in the prepared baking dish.
- Toast rolls: Bake the bottom slab at 400 degrees Fahrenheit for 5 minutes or until lightly golden and toasted. Remove from the oven and reduce the temperature to 350 degrees Fahrenheit.
- Make spreads: In a medium bowl, whisk together the honey mustard spread ingredients until smooth. In a separate medium bowl or liquid measuring cup, whisk together the poppy seed butter ingredients thoroughly.
- Assemble sandwiches: Spread half of the honey mustard spread evenly over the toasted bottom slab of rolls. Layer the ham slices evenly on top, followed by the Gruyere Swiss cheese. Spread the remaining honey mustard spread over the cut side of the top slab of rolls, then place the top slab onto the assembled sandwiches.
- Add butter: Slowly pour the poppy seed butter evenly over the top slab of rolls, using a brush or spatula to distribute it as needed. Some butter may pool in the bottom of the pan, which is fine.
- Rest: Cover the assembled sliders with aluminum foil and let rest for 5 to 10 minutes to absorb flavors.
- Bake: Bake the covered sliders at 350 degrees Fahrenheit for about 20 minutes or until the cheese is fully melted. Remove the foil and bake uncovered for an additional 5 minutes or until the tops are golden brown, watching carefully to prevent burning.
- Serve: Slice the sliders into individual portions and serve immediately while warm.
Notes
- Prep Ahead: Toast both top and bottom slabs of the rolls in advance. Fully assemble the sliders but omit the poppy seed butter; refrigerate the butter separately. Cover the assembled sliders tightly with foil and refrigerate for up to 24 hours. Before baking, let the sliders come to room temperature for 15 minutes and microwave the refrigerated poppy seed butter. Pour the butter over the top and bake according to the recipe instructions, adding an extra 5 to 10 minutes if needed to ensure the cheese is hot and melty.
- You can use salted butter if desired but omit the added salt in the poppy seed butter mixture.
- Use a serrated knife to slice the rolls cleanly without squashing them.
- Feel free to add more hot sauce to the honey mustard spread for extra heat.
