Ham and cheese sliders
Sweet little rolls stuffed with ham and melty Swiss, brushed with a buttery mustard glaze and baked until the tops are golden and the cheese is gooey.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.11 a serving
- 460 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 12 Hawaiian sweet rolls
- 12 oz sliced deli ham
- 8 oz Swiss cheese, sliced
- ¼ cup butter
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp everything bagel seasoning (optional)
From your pantry
- ½ tsp onion powder
Each serving has about 460 calories, 26 g protein, 34 g carbs and 26 g fat, and costs about $2.11 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Keeping the rolls joined in one slab, the whole slab in half across the middle with a long serrated knife. Set the bottom half on a rimmed .
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Keep one hand flat on top and saw gently. Leaving the rolls joined makes this about 10 times faster.Layer the ham over the bottom half, then the cheese, and put the top half back on.
the butter in the microwave in a small bowl, about 30 seconds, then in the mustard, Worcestershire and onion powder.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brush or spoon the butter all over the tops of the rolls and sprinkle with the everything seasoning.
Cover loosely with foil and 15 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 15 min
Dolly’s tip: The foil lets the cheese melt before the tops get too dark.Take off the foil and 5 minutes more, until the tops are and the cheese is all the way through.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 5 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Cut the sliders apart along the lines of the rolls and serve warm.
Dolly’s tip: They are good cold in a lunch box the next day, or warm one in the microwave for 20 seconds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
