Black Forest Ham and Swiss Sliders Recipe
Black Forest ham's smoky, slightly sweet cure holds its flavor even after baking, so it doesn't get lost under melted Swiss the way milder deli ham can. Baking the sliders as one connected sheet in the pan keeps every roll soft and lets the butter glaze soak evenly into the tops instead of pooling on just a few.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
Ingredients
- 12 rolls Hawaiian-style dinner rolls (12-count, connected sheet)
- 3/4 lb Black Forest ham, thin deli slices
- 12 slices Swiss cheese, sliced
- 6 tbsp unsalted butter, melted
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp poppy seeds
- 1/2 tsp onion powder
Nutrition per serving
- Calories
- 234
- Protein
- 9g
- Carbs
- 19g
- Fat
- 14g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- 2Without separating the individual rolls, slice the whole sheet of Hawaiian rolls in half horizontally so you have a solid top layer and a solid bottom layer.
- 3Set the bottom half in the prepared baking dish. Layer the Black Forest ham evenly over the rolls, followed by the Swiss cheese slices.
- 4Set the top half of the rolls back on, then place the assembled sliders in the dish.
- 5In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, brown sugar, poppy seeds, and onion powder.
- 6Pour the butter mixture evenly over the tops of the rolls, letting it soak into the seams so every slider gets some.
- 7Cover the dish tightly with foil and bake for 15 minutes, until the cheese has fully melted.
- 8Uncover and bake for another 6-8 minutes, until the tops are golden and slightly crisp.
- 9Let the sliders rest for 5 minutes, then use a serrated knife to cut along the roll seams into individual sliders.
Tips & variations
- Ask for the ham sliced thin at the deli counter rather than pre-packaged; thin slices layer more evenly and melt into the cheese instead of forming a rubbery layer.
- Swap Swiss for Gruyere for a nuttier, more assertive pairing with the smoky ham.
- Add a thin layer of sliced dill pickles under the cheese for a tangy contrast, a common addition in Cuban-style versions of this same build.
- For a spicier glaze, add 1/2 teaspoon of hot sauce or a pinch of cayenne to the butter mixture.
Storage & reheating
Store leftover sliders covered in the refrigerator for up to 3 days. Reheat covered in a 325°F (165°C) oven for 10-12 minutes to re-melt the cheese without drying out the rolls; microwaving works in a pinch but leaves the rolls softer and less crisp on top.
Tips from the Tulo kitchen
- Letting the sliders rest for 5 minutes before cutting keeps the melted cheese from oozing out the sides when you slice through the seams.
- If using a metal baking dish, check the tops a couple minutes early during the uncovered bake since metal browns faster than glass.
FAQ
What makes Black Forest ham different from regular deli ham?
Black Forest ham is dry-cured and then smoked over fir or pine, giving it a firmer texture and a deeper, slightly sweet smoky flavor compared to wet-cured, milder deli hams.
Can I make these sliders ahead of time?
Assemble the sliders up through layering the ham and cheese, cover tightly, and refrigerate for up to a day. Add the butter glaze and bake just before serving so the rolls don't turn soggy.
Can I use a different bread besides Hawaiian rolls?
Soft potato rolls work as a close substitute. Avoid crustier rolls, since the glaze needs a soft, absorbent surface to soak into properly.
Can these sliders be frozen?
Assemble and bake fully, then cool completely before wrapping tightly and freezing for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 325°F (165°C) oven until warmed through.
