Mom’s Ham & Swiss Hawaiian Roll Sliders
Soft Hawaiian rolls layered with thinly sliced Virginia ham and melted Swiss cheese, then topped with a savory Worcestershire, Dijon, garlic, onion, and poppy seed butter. These easy pull-apart sliders can be cooked in the oven or outside over indirect heat for a simple family meal, game day appetizer, or backyard party food.
Equipment
- 9x13-inch baking dish or disposable foil pan
- Grill, pellet grill, smoker, or oven
- Aluminum foil
- Serrated bread knife
- Cutting board
- Small saucepan or microwave-safe bowl
- Small whisk or spoon
- Pastry brush
Ingredients
For the Sliders:
- 1 package 12-count Hawaiian sweet rolls
- 12 ounces thinly sliced or shaved Virginia ham
- 8 ounces Swiss cheese sliced
For the Savory Poppy Seed Butter:
- 4 tablespoons unsalted butter melted
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons poppy seeds
Instructions
- Preheat the oven, grill, pellet grill, or smoker to 375°F. If using a gas or charcoal grill, establish an indirect cooking zone and plan to cook the pan away from direct flame.
- Keep the Hawaiian rolls connected and use a serrated knife to slice the entire slab horizontally through the middle, creating one large top section and one large bottom section.
- Place the bottom half of the rolls into a 9x13-inch baking dish or foil pan.
- Layer the Virginia ham evenly across the rolls. Fold or loosely bunch the thin ham rather than laying it completely flat so each slider gets several layers.
- Arrange the Swiss cheese evenly over the ham.
- Place the top half of the rolls back over the cheese.
- Combine the melted butter, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and poppy seeds in a small bowl. Stir until evenly mixed.
- Brush the seasoned butter generously over the tops of the rolls, including the spaces between the individual rolls.
- Cover the pan tightly with aluminum foil.
- The sliders can be cooked immediately, or the covered tray can be refrigerated for 30 minutes, several hours, or overnight for make-ahead preparation.
- Place the covered pan in the 375°F oven or over indirect heat on the grill, pellet grill, or smoker.
- Cook covered for approximately 12–15 minutes, or until the ham is heated through and the Swiss cheese has melted.
- Remove the foil and continue cooking for approximately 3–5 minutes, just until the tops become lightly golden and the edges begin to toast.
- Remove the sliders from the heat and let them rest for about 5 minutes.
- Cut along the natural divisions between the rolls or gently pull the sliders apart.
- Serve warm.
Notes
KEEPING THE ORIGINAL FLAVOR:
This recipe intentionally stays close to the classic ham-and-Swiss Hawaiian roll sliders my mom used to make. The Dijon mustard and outdoor cooking option are small SG&G additions rather than an attempt to reinvent the sandwich. HAM:
Virginia ham is the preferred choice. Thinly sliced or shaved ham gives the sliders the best texture. Smoked deli ham or Black Forest ham can also be used. AVOID OVERLY SWEET HAM:
Hawaiian rolls already provide sweetness, so strongly honey-glazed ham can make the finished sliders sweeter than intended. SWISS CHEESE:
Swiss is strongly recommended for the classic flavor. Provolone can be substituted if desired. DIJON MUSTARD:
The Dijon adds a small amount of acidity and depth to the butter topping. It should not make the sandwiches taste strongly of mustard. It can be omitted for an even more traditional version. POPPY SEEDS:
Poppy seeds add classic appearance and subtle texture. They can be omitted if necessary. BUTTER:
Unsalted butter gives better control over the finished salt level because ham, Swiss, and Worcestershire all contain salt. MAKE AHEAD:
The assembled and buttered sliders can be covered and refrigerated for several hours or overnight before cooking. GRILL METHOD:
Use indirect heat and keep the pan away from an active burner or direct charcoal. Keep the grill lid closed while cooking. PELLET GRILL OR SMOKER:
Cook at 375°F just as you would in an oven. Heavy smoke is not necessary. The ham and Worcestershire already provide plenty of savory flavor. OVEN METHOD:
Bake at 375°F using the same covered-then-uncovered method. DOUBLE BATCH:
Double all ingredients and prepare two 9x13-inch pans for 24 sliders. STORAGE:
Refrigerate leftover sliders promptly in an airtight container. REHEATING:
Reheat covered in a 325–350°F oven, toaster oven, air fryer, or over indirect grill heat until hot. Uncover near the end if the bread needs to firm back up. NUTRITION Estimated nutrition per serving of 2 sliders: Calories: approximately 410 Protein: approximately 23 g Carbohydrates: approximately 31 g Fat: approximately 22 g Saturated Fat: approximately 11 g Sodium: approximately 1,050 mg Sugar: approximately 8 g Fiber: approximately 1 g Nutrition is estimated and will vary based on the ham, Swiss cheese, Hawaiian rolls, butter, brands, and serving sizes used.
This recipe intentionally stays close to the classic ham-and-Swiss Hawaiian roll sliders my mom used to make. The Dijon mustard and outdoor cooking option are small SG&G additions rather than an attempt to reinvent the sandwich. HAM:
Virginia ham is the preferred choice. Thinly sliced or shaved ham gives the sliders the best texture. Smoked deli ham or Black Forest ham can also be used. AVOID OVERLY SWEET HAM:
Hawaiian rolls already provide sweetness, so strongly honey-glazed ham can make the finished sliders sweeter than intended. SWISS CHEESE:
Swiss is strongly recommended for the classic flavor. Provolone can be substituted if desired. DIJON MUSTARD:
The Dijon adds a small amount of acidity and depth to the butter topping. It should not make the sandwiches taste strongly of mustard. It can be omitted for an even more traditional version. POPPY SEEDS:
Poppy seeds add classic appearance and subtle texture. They can be omitted if necessary. BUTTER:
Unsalted butter gives better control over the finished salt level because ham, Swiss, and Worcestershire all contain salt. MAKE AHEAD:
The assembled and buttered sliders can be covered and refrigerated for several hours or overnight before cooking. GRILL METHOD:
Use indirect heat and keep the pan away from an active burner or direct charcoal. Keep the grill lid closed while cooking. PELLET GRILL OR SMOKER:
Cook at 375°F just as you would in an oven. Heavy smoke is not necessary. The ham and Worcestershire already provide plenty of savory flavor. OVEN METHOD:
Bake at 375°F using the same covered-then-uncovered method. DOUBLE BATCH:
Double all ingredients and prepare two 9x13-inch pans for 24 sliders. STORAGE:
Refrigerate leftover sliders promptly in an airtight container. REHEATING:
Reheat covered in a 325–350°F oven, toaster oven, air fryer, or over indirect grill heat until hot. Uncover near the end if the bread needs to firm back up. NUTRITION Estimated nutrition per serving of 2 sliders: Calories: approximately 410 Protein: approximately 23 g Carbohydrates: approximately 31 g Fat: approximately 22 g Saturated Fat: approximately 11 g Sodium: approximately 1,050 mg Sugar: approximately 8 g Fiber: approximately 1 g Nutrition is estimated and will vary based on the ham, Swiss cheese, Hawaiian rolls, butter, brands, and serving sizes used.