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Caramelized Ham and Swiss Sliders

These caramelized ham and Swiss sliders are perfect for any occasion, with salty Virginia ham and nutty Swiss cheese packed into fluffy Hawaiian rolls, all baked to perfection with a tangy, brown sugar Dijon glaze. They're delightfully easy to make and impossible to resist!
2
32 min
TOTAL TIME
546
CALORIES
$2.02
PER SERVING
Caramelized Ham and Swiss Sliders
Ingredients
8 INGREDIENTS
6 SERVINGS
Unsalted Butter
1/2 cup unsalted butter
melted
Poppy Seeds
1 tbsp poppy seeds
Brown Sugar
2 tbsp brown sugar
Worcestershire Sauce
3 tbsp worcestershire sauce
Sliced Virginia Ham
3/4 lbs sliced virginia ham
thinly sliced
Hawaiian Rolls
1 pkg hawaiian rolls
sliced in half horizontally
Sliced Swiss Cheese
1/2 lbs sliced swiss cheese
thinly sliced
Dijon Mustard
2 tbsp dijon mustard
Directions
BROWN SUGAR DIJON GLAZE
12 min
PREP TIME
20 min
COOK TIME
32 min
TOTAL TIME
1
In a small bowl, whisk together melted butter, brown sugar, Dijon mustard, and Worcestershire sauce. Set aside.
CARAMELIZED HAM AND SWISS SLIDERS
2
Preheat the oven to 350°F (175°C) and grease a baking pan.
3
Place the bottom half of the Hawaiian rolls in the prepared baking pan.
4
Layer half of the thinly-sliced Swiss cheese on top of the bottom rolls. Then, layer the Virginia ham evenly, followed by the remaining Swiss cheese.
5
Place the top half of the rolls on the layered ham and cheese.
6
Brush the brown sugar Dijon glaze generously over the top of the rolls, making sure to cover each roll. If using poppy seeds, sprinkle them evenly on top.
7
Bake the sliders uncovered for 15-20 minutes, or until the top is golden brown and the cheese has melted. Remove from the oven, let them cool slightly before cutting and serving.
Health Info
Macros
50g
CARBS
24g
FAT
16g
PROTEIN
Contains these allergens
EGGS
MILK
FISH
WHEAT
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Frequently Asked Questions
Do I need to use a different kind of ground beef for sliders?
How do I form the perfect slider patties?
Do I need special slider buns?
How long do I cook sliders for?
Should I stuff my sliders?
How many sliders should I plan per person?
What toppings go best on sliders?
How can I keep my sliders from falling apart?
Can I make my sliders in advance?
What is the best way to serve sliders?