Brushed with a butter sauce and baked, these hot sandwiches are a game-day favorite.

These addicting ham and cheese sliders are made with squishy dinner rolls, smeared with  yellow mustard, and stuffed with smoky Black Forest Ham and Swiss cheese. America’s Test Kitchen’s Ham & Swiss Slider recipe swaps out the typical plain butter spread with a more flavorful spread of butter mixed with finely chopped onion, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sliders sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft inside, and loaded with oozing, melted cheese.


  • 4 tablespoons unsalted butter
  • 2 tablespoons finely chopped onion
  • 1 tablespoon poppy seeds
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • Pepper


  1. Ham & Cheese Slider ConstructionAdjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 tablespoons mustard on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in 13 by 9-inch baking dish. Fold ham slices in thirds, then once in half; place 1 slice on each roll bottom. Fold Swiss like ham, then place over ham. Season with pepper and cap with roll tops.
  2. Combine butter, onion, and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
  3. Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.

TO MAKE AHEAD: Sandwiches can be brushed with sauce, covered, and refrigerated up to 1 day in advance. Bring to room temperature before cooking.

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