Hawaiian Ham and Cheese Sliders

hawaiian sandwiches- pulling one outCan we talk about the gooiest, cheesiest, sweetest slider there ever was?? Let me tell you, this is it. This 2-bite sandwich is heavenly. It is has layers of nutty cheese, maple glazed ham slices, more cheese, and then topped with a tangy, sweet infused butter which makes these sliders so moist and delicious. They definitely are rich but perfect for an easy lunch when you need to feed a lot of people. I brought these sliders to a birthday party at a friends lake house last weekend and people could not get enough. Everyone was asking for the recipe and if I could make more. We devoured these in no time. Need to bring a dish for a 4th of July event this weekend? Make these ham and cheese sliders and you will be the hit of the party!

hawaiian sandwiches- full pan 2

hawaiian sandwiches- pulling one out

hawaiian sandwiches- half eaten

hawaiian sandwiches- one bite

Hawaiian Ham and Cheese Sliders

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 12
  • Yield: 24 sliders


For the glaze:

  • 2 sticks butter
  • 2 tbsp. honey
  • 2 tbsp. mustard
  • 2 tbsp. poppy seeds
  • 4 tbsp. sugar

For the sliders:

  • 24 Hawaiian rolls
  • 1 lb maple glazed ham, I like it sliced a little thicker
  • 1 pkg sliced provolone cheese, about 1/2 pound
  • 1 pkg sliced swiss cheese, about 1/2 pound
  • 1/2 c mayonnaise


  1. Preheat the oven to 400 degrees.
  2. Place all the ingredients for the glaze in a sauce pan. Bring to a boil and then simmer for 2-3 minutes. Turn off the heat and let cool.
  3. Cut the rolls in half. Place the bottom of the rolls on a baking sheet or glass baking dish. Spread the mayonnaise all over the bottom of the rolls. Then add the slices of swiss cheese on top of the mayonnaise. Place the ham slices all over the swiss and then the provolone on top of the ham. Top with the provolone cheese and then place the roll tops on. Pour the glaze all over the top of the sandwiches. Bake the sliders for 12-18 minutes. Serve hot out of the oven. Enjoy!

xo, Rachel

(recipe adapted from Merriman Cookbook)

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