These Ham and Cheese Poppy Seed Sliders bring a gourmet taste to the traditional ham and Swiss slider. They are a huge crowd-pleaser. I made them for my daughter’s baby blessing (Dec. 2019) and a lot of my family and friends requested the recipe. If you make them, you won’t be disappointed!
This video will show you just how easy these ham and cheese poppy seed sliders are to make.
Ingredients
24 Kings Hawaiian rolls
12 Sandwich-sized slices of Swiss or baby Swiss cheese
14 oz of sliced lunch meat ham—choose a thin ham so that these sliders can be easily bit into. Land O’Frost honey ham is what I use.
1/2 C butter
1 1/2 Tablespoon Dijon mustard
1 1/2 teaspoon Worcestershire sauce
1 1/2 Tablespoon fresh minced onion or 1 Tablespoon dried minced onion
1 1/2 Tablespoon poppy seeds
Optional- Mayo and mustard. You can spread these condiments on while assembling. However, my family’s preference is to bake the sliders without and those who want the condiments added can do so afterwards.
Supply List
9×13 baking dish
8×8 baking dish (you need both baking dishes if you make 24 rolls)
Tin foil
Microwavable bowl
spoon
Instructions
Preheat oven to 350 Degrees F.
Cut the King’s Hawaiian rolls in half. Layer both pans (9×13 and 8×8 baking dishes) with the bottom rolls 3 rolls across, set the tops to the side.
Layer the rolls with ham then Swiss, repeat ham and Swiss once again.
Tip- I fold the ham to fit the roll.
I tear the sandwich sized cheese in fourths and put one fourth on each roll.
Make sure there are two layers alternating of ham and Swiss, ham and Swiss or Swiss and ham, Swiss and ham. It doesn’t matter the order so long as they alternate.
Put the rolls tops back on.
Melt the butter a microwavable bowl. Stir in onion, Worcestershire sauce, poppy seeds, and Dijon mustard. Using a teaspoon and scraping the spoon from the bottom of the bowl (to get all of the ingredients that sink), spoon the butter mixture evenly on the rolls. As you spoon it onto the roll, quickly spread it around.
Spoon one teaspoon of butter on each roll and then if there is extra butter mixture continue evenly divvying it out until it is gone. Typically my rolls get 1 1/2 teaspoons of the butter mixtures each.
I highly recommend taking the time to get each roll evenly. The consistency makes these sliders taste amazing.
Make a tin foil tent (punch the middle of the tin foil up so it does not rest on the tops of the rolls). Place on the center rack in the oven.
Bake on 350 F for 35 minutes or until the cheese is completely melted and the tops are very lightly browned.
If you don’t want to bake all of the rolls at once, freeze the extras before you bake. These freeze great!
When you want to make the frozen rolls, take them out of the fridge and let them defrost an hour or so and bake them 350 F until cheese is melted and tops are lightly browned.
Enjoy!
Ham and Cheese Poppy Seed Sliders
These Ham and Cheese Poppy Seed Sliders bring a gourmet taste to the traditional ham and Swiss slider. They are a huge crowd-pleaser. Great for a luncheon, potluck, or even dinner!
Ingredients
- 24 Kings Hawaiian rolls
- 12 Sandwich-sized slices of Swiss or baby Swiss cheese
- 14 oz of sliced lunch meat ham—choose a thin ham so that these sliders can be easily bit into. Land O'Frost honey ham is what I use.
- 1/2 C butter
- 1 1/2 Tablespoon Dijon mustard
- 1 1/2 teaspoon Worcestershire sauce
- 1 1/2 Tablespoon fresh minced onion or 1 Tablespoon dried minced onion
- 1 1/2 Tablespoon poppy seeds
- Optional- Mayo and mustard. You can spread these condiments on while assembling. However, my family's preference is to bake the sliders without and those who want these added can do so afterwards.
Instructions
- Preheat oven to 350 Degrees F.
- Cut the King's Hawaiian rolls in half. Layer both pans (9x13 and 8x8 baking dishes) with the bottom of the rolls 3 rolls across, set the tops to the side.
- Layer the rolls with ham then Swiss, repeat ham and Swiss once again. I fold the ham to fit the roll. I tear the sandwich sized cheese in fourths and put one fourth on each roll. Alternate ham and cheese twice.
- Put the rolls tops back on.
- Melt the butter a microwavable bowl. Stir in onion, Worcestershire sauce, poppy seeds, and Dijon mustard. Using a teaspoon and scraping the spoon from the bottom of the bowl (to get all of the ingredients that sink), spoon the butter mixture evenly on the rolls. As you spoon it onto the roll, quickly spread it around.
- Spoon one teaspoon of butter on each roll and then if there is extra butter mixture continue evenly divvying it out until it is gone. Typically, they get 1 1/2 teaspoons each. Coat each roll evenly.
- Make a tin foil tent (punch the middle of the tin foil so it does not rest on the tops of the rolls). Place on the center rack in the oven.
- Bake on 350 F for 35 minutes or until the cheese is completely melted and the tops are lightly browned. Serve warm.
Notes
These rolls freeze wonderfully. If you freeze them before baking, give them some time to defrost add extra baking time.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 545mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 12g
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