Garlic Herb Hot Ham Sliders

overhead view of hot ham sliders with middle slider flipped on its side

5 from 3 votes

Garlic Herb Hot Ham Sliders

These garlic herb ham sliders are buttery, cheesy, and packed with flavor—the perfect easy meal for game day, busy nights, or any time you need a crowd-pleaser.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings: sliders

Calories: 344kcal

Author: Nora from Savory Nothings

Ingredients

1 (12-count) slab dinner rolls homemade or a brand like Sweet Hawaiian
4 tablespoons unsalted butter or more to taste; melted
1 teaspoon dried garlic powder
½ teaspoon salt
black pepper to taste
12 oz deli ham
6 oz melty cheese slices e.g. Swiss or Havarti
6 oz sharp cheese slices e.g. sharp Cheddar or aged Gouda
2 tablespoons poppy seeds
1 tablespoon Italian seasoning

Instructions

Prep: Preheat oven to 350°F. Using a serrated bread knife, split 1 (12-count) slab dinner rolls in half. Place bottom half in lightly greased baking dish slightly larger than your slab of rolls.
Make butter mix: Combine 4 tablespoons unsalted butter, 1 teaspoon dried garlic powder, ½ teaspoon salt and black pepper (feel free to add the Italian seasoning at this point, too - I personally don't but some people do prefer it). Dab about 2 tablespoons of the butter on the cut sides of the rolls.
Assemble: Place HALF of the 12 oz deli ham on the bottom half of the rolls. Evenly top with 6 oz melty cheese slices and 6 oz sharp cheese slices, then top with the remaining ham. Finally, add the top half of the rolls.
Brush with butter: Add 2 tablespoons poppy seeds (and 1 tablespoon Italian seasoning, if you didn't add it before) to the melted butter mixture. Brush all over the top of the rolls. Cover rolls with aluminum foil.
Bake: Bake for 15-20 minutes, or until cheese is bubbly. Uncover and finish baking for 4-5 more minutes, until tops are golden. Allow to cool on the counter for 5 minutes before slicing to serve.

Notes

Ingredient notes

Dinner rolls – Soft, pull-apart rolls work best. Avoid crusty rolls.
Deli ham – I prefer Italian-style cooked ham for extra flavor. Use thinly sliced ham for the best texture.
Cheese – A mix of melty (Swiss, Havarti, Fontina) and sharp (Cheddar, Gruyère, aged Gouda) gives the best balance of flavor and texture.
Butter – Unsalted is best; if using salted, reduce added salt.
More flavor – Spread mustard on the rolls for extra tang.
Topping – Skip poppy seeds if you don’t like them or swap for sesame seeds or everything bagel seasoning.

Recipe tips

Even cheese melting – The center sliders take longer to melt. If needed, return just the middle section to the oven for 5 extra minutes.
Prevent burning – Watch closely after removing the foil—tops brown quickly!
Easy slicing – Use a cooking spatula to separate sliders after baking for clean, easy serving.
Don’t overdo butter on the bottom – Too much makes the rolls soggy. Stick to about 2 tbsp for brushing inside.
Layer ham evenly – Slightly overlap thin slices for a better bite without bulk.
Serve immediately – These are best fresh out of the oven while warm and melty.

Storage tips

Make ahead – Assemble up to 4 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes.
Storing leftovers – Keep in an airtight container in the fridge for up to 2 days. Reheat at 350°F for 10 minutes (covered with foil to prevent drying out).
Freezing option – Assemble but do not bake. Wrap tightly in plastic + foil, freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. (Baking from frozen works too, but takes 25-30 minutes).

Nutrition