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Hawaiian Roll Ham and Cheese Sliders with Honey Mustard Glaze

Stack of Hawaiian Roll Ham and Cheese Sliders with melted cheese pulling apart.

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Make easy, sweet, and savory ham and cheese sliders using Hawaiian rolls and a simple honey mustard glaze. These pull-apart sandwiches bake quickly and are perfect for parties or a simple meal.

Ingredients

Scale
  • 1 package (12 count) Hawaiian sweet rolls
  • 1 pound thinly sliced deli ham
  • 12 slices Swiss cheese
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon poppy seeds (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls in the prepared baking dish.
  3. Layer the ham evenly over the bottom rolls. Place the Swiss cheese slices on top of the ham.
  4. Place the top half of the rolls over the cheese layer. Gently press the top down.
  5. In a small bowl, whisk together the melted butter, Dijon mustard, honey, Worcestershire sauce, and onion powder to create the glaze.
  6. Pour the honey mustard glaze evenly over the top of the assembled sliders. Sprinkle with poppy seeds if you are using them.
  7. Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.
  8. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is fully melted and the tops of the rolls are golden brown.
  9. Let the sliders rest for 5 minutes before slicing between the rolls and serving.

Notes

  • Use good quality deli ham for the best flavor. Provolone or cheddar cheese also melts well in this recipe.
  • If you prefer a tangier glaze, increase the Dijon mustard to 3 tablespoons.
  • You can assemble these sliders up to 4 hours ahead of time; cover and refrigerate until ready to bake. Add 5 minutes to the covered baking time if baking directly from the refrigerator.

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