Ham and Cheese Sliders

These Ham and Cheese Sliders are simple and crowd pleasing sandwiches. Ham and melted Swiss cheese topped with a poppy seed butter sauce.

For these Ham and Cheese Sliders you can use Hawaiian sweet rolls or any rolls you like.Ham and Cheese Sliders - easy crowd pleasing sandwiches with lots of melted cheese and topped with a buttery poppyseed sauce. the-girl-who-ate-everything.com


I know what you are thinking…ham and cheese sliders; does that really require a recipe? The answer is YES it does.

These have so much flavor. Sure you have your classic ham and cheese sandwich as the base of the recipe but then you top it with a flavorful poppy seed sauce.

The sauce is a combo of Worcestershire sauce, onion, mustard, and butter that makes these anything but ordinary.

These can be made ahead for a party and are kid friendly because they are small and familiar.

My son hates mustard but couldn’t taste the little bit of mustard in the sauce.

I don’t know about you but sometimes I just want to cook something that I know my kids will eat without complaining about it.

This definitely would qualify for a “No Cooking” Friday meal because it’s so easy. These Ham and Cheese Sliders have exploded on Pinterest.

I made these right after Easter and used my leftover ham…sorry I didn’t post it sooner so you could use your leftover ham too because I know we are all looking for ham recipes!


These are great as an appetizer or make it a meal. You can definitely make these Ham and Cheese Sliders with or without poppy seeds because sometimes they can scare little kids.

People usually use Hawaiian Rolls for this recipe but you can use whatever slider bread you like.

If you love these Ham and Cheese Sliders, you’ll love these:

Ham and Swiss Stromboli

Cuban Sliders

Ham and Cheese Breakfast Enchiladas

5 from 1 vote
Ham and Cheese Sliders
Prep Time
10 mins
Cook Time
15 mins
Course: Appetizer
Cuisine: American
Keyword: sandwich
Servings: 24 sandwiches
Author: Christy Denney
  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss cheese
  • 1/3 cup mayonnaise
  • 1/3 cup miracle whip
Poppy seed sauce:
  • 1 Tablespoon poppyseeds
  • 1 1/2 Tablespoons yellow mustard
  • 1/2 cup butter , melted
  • 1 Tablespoon minced onion
  • 1/2 teaspoon Worcestershire sauce
  1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.
Recipe Notes

Source: adapted from Our Recipe Club

Ham and Cheese Sliders - easy and crowd pleasing sandwiches. {The Girl Who Ate Everything}

Speak Your Mind



  1. I need to bookmark this. I have a ham in the freezer and these would be perfect.

  2. Ooh I have made (& blogged) these before! They are really good. Your photo looks great of them!

  3. OMG…those look so good…never thoiught of using dinner rolls for sliders….pure genius!!

  4. I make these for gatherings all the time and they are devoured. I use those Hawaiian King rolls. Oh so good.

  5. My mom makes these! This recipe is so nostalgic! 🙂 Thanks for posting.

  6. These look delicious!

  7. I definitely love this! The poppyseed sauce really does give it that extra special quality!

  8. Oh whoa. These little sandwiches look AMAZING!! I must make these. Thanks for sharing!

  9. Those look so good!! I made pot-roast for dinner tonight (flop) I hate that stuff, why do I always make it? So I saw these burgers and my mouth watered! I may try to make them… anyway here is the link in case you were interested!


    She said it was a Rachel Ray original.

  10. Fantastic. We tried them tonight, making no changes except, in absence of poppy seeds, I used dried oregano and a healthy dose of coarse ground pepper before popping them in the oven. Wonderful!

    Thanks for the great recipe. 🙂

  11. These look really wonderful!!

  12. I make these and put in the freezer. Kids can reheat for a snack after school.

  13. I made these for the 2nd time last night, and my entire family told me that I could make these at least once a week, and they would not tire of them! Thanks for sharing this winner recipe!

  14. @Amy K,
    Yes. I love these too. They are so simple but so good…

  15. I made these for a baby shower and everyone loved them!! These are my husbands favorite. Thanks so much, I love your blog.

  16. I made these last night for dinner, they were great! I altered the recipe a little. I used Hawaiian Rolls, and in the sauce I used 1/2 stick butter, dried minced onion, no poppy seeds and baked covered for 10mins then uncovered for 4mins. They came out a little crunchy on the outside and nice and gooey on the inside. GOOD GOOD GOOD!

  17. These were beyond delicious. So simple and soooooo good! Thanks!

  18. Wow! This looks so delish! I want to have a bite right now! I can’t even wait!

  19. Just made these for my son’s second birthday party, and they were a HUGE hit! THanks for the recipe!

  20. Just was thinking about this recipe the other day – it was something that my mother made and we all enjoyed. Slight variation though – I was surprised – (read that as stunned) – to see that the recipe through the years I guess had morphed- When we ate these at home back in the 60’s – both sides of the rolls were spread with the butter mixture – the sliders – which that term only existed in baseball I think back then – and then wrapped in a foil package and baked – that allowed us to pick the small sandwich up and eat with our hands – can not imagine putting the butter mixture on the top – Glad to find the recipe – not one that I have in my recipe box and I never think to look for it when I go home. Thanks

  21. These are so DELISH!!! I looked at the picture and my mouth watered (as it often does when I look at your blog)then my friend made them for our bunco night and let me just say…OH MY GOODNESS!!! thanks for posting 🙂

  22. These look amazing. I never thought ham & cheese could look this good. Great work. Great recipe. I found your picture over at pintrest.com and clicked over to see that it was you! I’m a big fan of your blog. Keep it up.

  23. Someone brought these ham and cheese yummies to a Bible study a while back, and since then I’ve been wanting to make them. After finding your blog on Pinterest, I’ve decided to make them for dinner tonight. Thanks for reminding me of such a great and easy dinner idea! I’ll reference you when I blog about them. 🙂

    Have a great day!

  24. I think I’m going to make these for our small group this week! They sound so good!

  25. Hi I’m your newest follower. I found your site when I saw this picture for Ham and Cheese Sliders on Pinterest. I made them tonight for supper and Oh My Goodness… These are delicious. Thanks for sharing. 🙂

  26. Hi just found these on Pinterest…they look yummy but can you tell a simple Scottish girl what Miracle Whip is please:) x

  27. @kirsti,
    Haha! Of Course! Miracle Whip is just a sweet mayonnaise. You could definitely just use regular mayonnaise and that should work just fine!

    • You answered my question–Miracle whip is not allowed in my house!! I would think that the mayo and mustard would do the trick. The King’s Hawaiian Rolls would add the sweetness if desired.

  28. I’ve had these with the ham minced before, too – and you can freeze them! Then you can just pop them out and warm in the oven (wrapped in foil) for quick snacks or appetizers.

  29. Hello! I saw this on someone’s sidebar and had to come here to see more of this. Man, THESE LOOK SOOOOO GOOD! You did a great job with the photo, I want to bite the screen. 🙂
    I copied the recipe to try these one day. Thanks for sharing!!! YUM! 🙂

  30. I just found this post via Pinterest and wanted to share – I make this exact same recipe EXCEPT I leave them open face to serve as an appetizer at tailgates, etc. Just another way to serve them for less of a meal and more of an entertaining snack. Everyone always raves about them! Your picture is gorgeous!

  31. These look so good! My husband just took a ham out of the freezer!! I just need to get some rolls and I’m sure we will all be enjoying these 🙂

  32. I have tried a version of these before and they are yummy! Great pic!

  33. oh and I am your newest follower!! 🙂

  34. Found this on Pinterest. Made today (left out the minced onion). Everyone is still talking about them! So delish!

  35. My grandma made these sandwiches. No mayo, just the mustard mix. We put the mustard on the buns then individually wrapped them in foil. If you didn’t want to cook them right away we froze them. Then we could bake them and havethem whenever we wanted!

  36. Hey there! Well, I’m mostly here to repeat what everyone else is saying…

    1.) I found this on Pinterest.

    2.) They sound delicious & I can’t wait to try them.

    3.) Your photo is mouth-watering.

    4.) I’m your newest follower.

    Yep, that about sums it up!! Really, though, THANK YOU for sharing. I am totally making these for dinner one night, and the leftovers (I’ll have to hide them,) will go into the kids lunchboxes the next day….which will then be posted on my blog with my weekly lunchbox round up, and I’ll link the pic back to you for folks to grab the recipe.

    Thanks again for sharing & have a great day! 🙂

    Becka @ Just a Bunch of Momsense

  37. I found this on pinterest, I made it tonight, it was delicious and I got to send all my guests home with lunch for the next day! I served it with macaroni and cheese and green beans with apple cobbler and icec cream. Thanks!

  38. That is a fantastic looking sandwich and I want to eat some now! The poppyseed sauce sounds sooo good….I’m going to make some this weekend!! Thanks for the recipe 🙂

  39. wow…what an amazing sandwich! I’ve shared it here: http://dollarstoremom.com/2011/10/pinterest-picks-the-im-hungry-edition/

  40. Did you use prepared mustard or dry? I just made these for tonight’s party but haven’t baked them yet. I used prepared mustard, I found it difficult to get the butter and the mustard to mix. So when I poured out the seed glaze, the butter was floating and the mustard was sinking. I just let the butter drizzle on a pass and then the mustard and sinking poppy seed. The poppy seeds seemed to clump, but a quick pass with a silicone baster evened them out nicely!!! Looking forward to trying this tonight!!! Thanks for the recipe 🙂

  41. @Anonymous,
    Yes, use prepared mustard. If you whisk the butter and mustard together it should combine. My poppy seeds kind of clumped too but it all works out. Hope it works out for you!

  42. These look fabulous. Thank you for sharing.

  43. I don’t know what I did wrong, but they taste like a regular ham and cheese sandwich. Also, my top roll was soggy and it was too many poppy seeds. I thought the sliders would taste buttery and be crispy, but they wern’t at all and I followed the directions 100%. Does it matter what rolls we use? I used the Hawaiian Sweet Rolls. The bottom crisped up but the top was soft/soggy.

  44. @Alisa,
    The top roll should definitely not be soggy. You should uncover them and cook them unti the tops are slightly brown an crispy. It shouldn’t matter what rolls you use. Did you place them on a bottom rack of your oven? That’s the only reason I can think why the bottoms were crispy and the top were not. Sorry they didn’t turn out!

  45. Yummy!! I posted a link to this on my blog @ http://thecraftbarn-ny.blogspot.com/2011/12/tasty-tuesday-12611plus-2-cooking-book.html .

    Jennifer @ The Craft Barn

  46. Hi! These look so good, but do you think subbing sliced smoked turkey would still taste good? My kids aren’t ham fans, so what do you think?

  47. I definitely think you could sub turkey if your kids aren’t fans of ham.

  48. Maybe I did something wrong but these were VERY soggy on the bottom. It was unpleasant eating them.

  49. @awilson,
    I’m sorry! I think the problem is that you do NOT have to use all of the sauce. Just use enough to cover the tops. That’s the only reason why I can see these would be soggy. I’ve changed the directions to state that more clearly. So sorry!

  50. Pinterest girl here too! 🙂 LOVED them. They received rave reviews – even from a picky eater. (Her only complaint was the mayo. Really?!) The sauce was definitely worth a post on ham and cheese sandwiches!

  51. Pinned your recipe…it was really yummy and there are SO many options to change it up. Thanks for sharing. Hope your weekend is great! Smiles~Beth

  52. I know why they call these sliders. The first time you take a bite, the ham and cheese slides out of the roll. Think it’s because the miracle whip/mayo mixture is on both sides. Next time gonna use a very thin layer of mayo on one side and brush the mustard/butter mixture on the other.

  53. I’ve had this recipe pinned on Pinterest for awhile waiting until I had leftover ham. I made these tonight for dinner and they were a hit! Even my 5-year-old son loved them. There are a few leftover sandwiches that I’ll be enjoying for lunch tomorrow.

  54. Mmmmm, this looks sooo good!

  55. I made these tonight for a mom’s meeting at church. Except I used turkey and monterey cheese because that’s what I had on hand. They were delicious!

  56. just tried these on a sunday afternoon with bloody mary’s! omg! yummy! thank you so much!

  57. What would you make to go along with these? I’ve always had them at get togethers as a finger food…and I’m dying to make them for my hubby 🙂

  58. @brittyyybird,
    They are a great finger food but when we have them I always try to have a green side like broccoli or salad to make the meal a little more nutritional. -Christy

  59. I use the dinner rolls for making mini-burgers, the family loves them. I grill onions and add cheese, then everyone uses their own condiments, delish! I am making the ham sliders right now, can’t wait to taste!!

  60. I make these all the time now. They are requested at any party I go to. I don’t change a thing but I do use those sweet Hawaiian dinner rolls. They are to die for! Thanks for sharing this! 🙂

  61. Made these tonight with whole wheat rolls and they were delish! I didn’t cover them and just put them in the oven (top rack) and cooked them for 5 minutes. They were perfectly crunchy on the outside and soft on the inside! Thanks for the recipe!!!

  62. I made these a couple weeks ago and they were awesome! Super easy too. Thanks for the recipe!

  63. My family has made these every year for Christmas eve since i can remember only without the mayonnaise! They are the best!!!

  64. These are amazing!!! Turns a simple sandwich into something extraordinary! 🙂 I didn’t have poppyseeds, so I substituted dried oregano and it was delish!!

  65. I am back to make these sliders AGAIN! People keep asking me to make them! They are the perfect thing to bring to a cookout- they are gone is minutes. I wanted to say thanks!

  66. @Unknown, You are welcome! I just made them too. Love ’em…

  67. We love these at our house but I use Hawaiian king rolls ! I have to stop myself from eating to many! Thank you for sharing .

  68. I am way too over-the-top excited about this recipe. I used to make these way back in the 80’s and lost the recipe. I’m always telling people about these things but they have no clue what I’m talking about. Can not wait to make a ton and show them what the fuss is about!

  69. This is probably a dumb question, but are the rolls uncooked or already baked?

  70. @Ashley W,
    Not a dumb question…use already baked ones. I get mine from fresh from my bakery.

  71. Featured these yummy sandwiches yesterday on my blog: http://estherscardcreations.blogspot.com/2012/05/recipes.html

  72. I made these for dinner tonight! I used 10 mini kaiser rolls and used all the cheeses I had on hand, provolone, shredded swiss, and two american slices for my little who is uber picky. We didnt have miracle whip…so just did mayo..left off poppyseeds too, we don’t eat them. I brushed the sauce over ALL the sandwiches (even picky eater son)…they were a HIT! He came out asking why the bread was so good..as he doesn’t normally like breads..even hamburger/hotdog rolls…
    Very happy! Thanks for sharing this ! I pinned it!!

  73. I also wanted to comment on the “soggy” complaints.

    I literally WHISKED the sauce together…and used a basting brush to QUICKLY…hit each sandwich w/ sauce. I made sure every roll was covered…but they weren’t dripping or anything..in fact some of my sauce settled into the creases on the kaiser rolls I used and I baked UNCOVERED 12 min.
    All were crispy and awesome…
    I did have most of the sauce left over…prob could have kept it for another sandwich tomorrow 🙂 but decided against it..and just threw it out.

  74. I have made these for years, but do not use mayo. Also, I melt the butter, and stir everything else together with it, then spread on the rolls (inside) I have also started substituting pepper jack cheese for a little more kick. everyone loves them no matter how you make them!
    Jan Jones

  75. the sauce is actually kinda sweet tasting isnt it?? i had these at a pitch in and they were sooooo delicious, we volunteered at my daughters school and went to the teacher pitch in and couldnt find out who made them to get the recipe, and here it is!! oh thank you soooo much!

  76. I was asked to make these AGAIN! That never happens at my house. I mean sure ONE person will like something and ask but ALL of them came and asked for me to make them again..separately. Crazy easy..and really good.

    I just spot lighted them on my blog. Of course giving you credit..and linking to your recipe. Not sure it will add to your traffic but it’s just too good to not share!

    Please check it out…

  77. This is a wonderful ham and cheese slider recipe! This will surely be a good offering to any occasion or gathering. Thanks for sharing.

  78. These look delicious! I’m definitely going to try these! I’m your newest follower! ~ Tammy

  79. I am planning on making these for a baby shower tomorrow morning: I made them once before using left over ham, just for our family, and they were fantastic! I’d love to make them tonight so all I have to do is bake them in the morning- but I’m worried about the buns getting soggy with the sauce over night? Thought maybe I could assemble them up to that point, then do the sauce in the morning- but will the mayo make the inside of the buns soggy overnight? Thanks!

  80. @Anonymous,
    I haven’t ever made them the night before but a lot of people have and said they were fine the next day…

  81. Thanks so much for these! They are amazing! I actually leave out the onion and they still have so much flavour. They have become a regular meal at our house.

  82. These were amazing! Taste just like the sandwiches my mom used to get me from a deli when I was little, and I’ve always craved them but could never find them! lol. These will probably be made weekly in my house from now on! 😉

  83. Southern Cyndi says:

    I made these for our church youth group bible study…and they were a huge hit! I assembled them the morning of…including basting them with the sauce…covered the pan with aluminum foil and refrigerated until I was ready to bake. Not only did they taste AMAZING…they also smelled AMAZING! I did add two teaspoons of sugar to the sauce just for a little sweetness on some…. absolutely delicious. Thank you for sharing this recipe and for your comments. This was SIMPLE…and I’m all about that 🙂

  84. How would I go about freezing these? Would you still assemble and pour the sauce on top and freeze?

  85. @Kari,
    I would pour over the sauce and freeze them or you could wait. I think it would work either way.

  86. Hi! I would like to make this sliders but I can not buy “miracle whip” as we do not have it here in Europe. What could I use as a substitute? Thanks and keep up a good work! 🙂

  87. @Aparaharara,
    I’ve used just mayonnaise and they taste pretty much the same.

  88. Thank you Christy! Btw. my name is written in Cyrillic so it is DraganaGaga in Latin letters 😉

  89. Has anyone tried preparing these on a gas grill? I’m thinking for tail-gating or at the beach.

  90. We had a wine party the other night and my friend Teri brought these sandwiches. I thought they were FABULOUS and when I asked for the recipe she directed me here for the recipe. Thanks for posting, I’ll be blogging about these soon. 🙂

  91. I make these all the time… these “melty sandwiches” are a favorite in our house. I use the Hawaiian rolls… I use a big knife to slice the entire bunch of 12 rolls in half, then lay the mayo, ham, cheese on the base, replace with tops, and use a sharp knife to cut between the rolls. SO much faster than assembling the sandwiches individually!

  92. My family love, love, loves these. Another variation we do (aside from hawaiian sweet rolls) is adding some brown sugar to the sauce and use Dijon mustard It sweetens it up nicely. Love your blog!

  93. My boyfriend LOVES these….they are his new fav. I make them with pepperjack cheese and the Hawaiian rolls. Everything in and on them are his fav! Thank you!!!!!!!!

  94. Had these 3 times this week! Used Hawaiian rolls; with same recipe except Dijon mustard and added an onion finely chopped; sauteed all til onions were transparent. Brushed it lightly on the bottom of bread (not too much or will be soggy), laid deli ham, turkey and swiss cheese, then spread mixture on the bottom of TOP of roll (more this time), replaced tops and lightly, spread mix over top. Baked 20 min for nice crusty top and bottom. EXTRA GOOD!!! Everyone loved them including my 93 yr old mother!!!

  95. These Ham and Cheese Sliders are awesome. Photo is too tempting. I am cheese lover. I will try this. Thanks for sharing with us.

  96. Made these for dinner tonight and used both ham and turkey – SOOO good!! Will definitely be making again!!

  97. These are THE BEST!! A hit with the entire family, including my picky 5 year old. I LOVE the poppy seed sauce, so I usually double it… so yummy!!

  98. So I made these for the third time in two weeks time lol they are soo good! Definitely a winner! Will more than likely do them again & again. My kiddo that doesn’t like mayo or mustard loved them lol. Used Hawaiian rolls & didn’t pour all sauce since they do get a lil soggy if you do. Also baked for 18-20 mins for toastier rolls. Awesome! Thanks for the recipe!

  99. I love these!!!! I have made them twice this week and they are a hit with everyone in my family.. I think that the best roll for this one is the Hawaiian sweet roll..Gotta try this one!!

  100. Oh my gosh, we all loved these! I made them 2 weeks ago, and I wanted to make them last week, but didn’t want to repeat a meal quite so soon. So what happened? One family member already asked when I could make these again! Well, I’m more than happy to make them this weekend, ha! 🙂

  101. Loved it! Used it for a 25th Anniversary event (private academy) that I was catering…about 125 people.

    Many a compliments for this!!!

    Only difference I made was using Hawaiian King rolls! AWESOME!


  102. I just made these, they were awesome and my husband LOVED them.
    The only difference is that I made them on regular size fresh bakery hamburger buns. I will certainly make them again. Thanks for the recipe and I love your website!

  103. Love them! Thanks for this amazing recipe!

  104. I discovered this recipe through Pinterest in April, and I’ve made them at least 6 times since then. We don’t like miracle whip or mayonnaise, so I’ve omitted it every time and they are still plenty moist and delicious! The first time I made them, I realized that my plain yellow mustard was expired, so I used Dijon – and I’ve never looked back! It is super delicious. I had the problem with the ‘sauce’ not really emulsifying, so I usually melt the butter halfway and then add the mustard and melt again. The two being warmed together seems to keep the sauce from breaking. I always make my own dinner rolls – it really adds an extra special element and doesnt take that long. For adult portions, I use about 2 or 2.5oz of dough per roll; for my 2 year old’s bday, I made them tiny – about 1.5 oz per roll. Thank you so much for this awesome recipe!

  105. We tried these tonight, practicing for a halloween party, they turned out great, we loved them. They are going to be a smash at the party, we didn’t change a thing!

  106. I have made these for many years. My Mom has made them for a long time. This is a slight variation though. Previously I never added mayo or miracle whip. I now have made them with both and with just mayo. I think I prefer them with the mayo or mayo/miracle whip mixture. I also used to put the poppyseed mixture inside the rolls, but now add it to the top like these.

  107. We absolutely loved these, Christy! Had never heard of them before, thanks for sharing!

  108. Zl6Usv wow, awesome article post. Great.

  109. Yum, these are awesome! I don’t normally keep Miracle Whip in the house (and was slightly embarrassed to buy it, actually!) but felt like it would probably make a difference. It was really good in this recipe. Love the poppy seed topping! Halved the butter but held the rest constant and that seemed to be about right. Definitely didn’t use all of it even without the remaining 1/4 c of butter the recipe calls for. So good. Thank you!

  110. I make these often. Love them!! Super easy & quick. Always a family favorite. Thanks!!

  111. I’ll be trying these on Sunday . Question…if I make these ahead of time, can I also add the butter/poppy seed topping before I refrigerate? Thanks!

  112. OK, just made these for dinner and they were AWESOME! My husband and I are in a food coma we ate so many. I did not make the full recipe, only about 6, and now I wish I had done all 24 so I could save them. I omitted the mayo and miracle whip because I am not a fan of warm mayo and used cheddar because I was out of swiss but they were still wonderful. Thanks so much for sharing this recipe.

  113. I can’t wait to make these, although I’m doing this for tailgating and I’m going to sub Pimento Cheese for the swiss and add a Wickle pickle. YUMM!!

  114. Made these for tonight’s dinner! They are all gone, my husband loved them! The only thing we didn’t do was the poppy seeds, they were just as yummy. I didn’t add all of the sauce, just lightly brushed the tops and they came out nice and crispy on top! I left them in for more then 2 minutes, about 5. Next time I might even broil them for a minute. Thank you!

  115. Bluesmoothie71 says:

    I made these yesterday for a football party and they were gobbled up. Rave reviews from everyone. My husband said they were the best ham sandwiches he’s ever eaten.

  116. I LOVE these things and they are always a hit wherever I take them. The only thing I do different is double the sauce, and use less poppy seeds. And I also add laughing cow cheese to the spread they are just awesome!! 🙂

  117. I made these last week and they were AMAZING. I used Hawaiian rolls and we ate a whole batch! Making them again tonight!

  118. Thank you! Thank you! A friend in college (many moons ago!) would bring sandwiches like these back from home!! Yum!!

  119. This photo has been used by others for this recipe. I swear that it looks like sauteed onion between the two sandwiches, not dried minced onion that I assume the recipe calls for? Also do you use powdered mustard or prepared (hot dog) mustard?
    FYI Someone sent us a smoked turkey so I am going to try and make them with that.

  120. I made these last night for a New Years party and they were a hit! Everything I make by you is always so delicious! Thank you for posting all these fabulous recipes!!

  121. I absolutely love these sandwhiches! So does my bf! I am making them tomorrow night for a kind of important event (to us anyways) because he requested them. They are sooo good…and messy…but really good. I use regular hamburger buns because if I make sliders I actually eat more…and the bread is so full of carbs. Also, I get whole wheat buns to make it a little healthier.

  122. Does anyone know what the calorie count would be if you followed the recipe?

  123. I made these last night, they were delish!! I just used Black Diamond Swiss processed cheese slices and they were so good.

    I am going to try and freeze these.

  124. I am hoping to take these for refreshments for our class at church. My only problem is that I will be leaving my house at 9:00am and we have a church service before our class, so they won’t get served until 11:00 – would they stay warm enough during that time if I have them in a covered pyrex dish? Would they still be safe to eat? There is an oven at church, but I couldn’t guarantee that I would be able to use it.

    • Christy {The Girl Who Ate Everything} says:

      I think they would be safe enough to eat for just that long. I can’t promise that they’ll still be warm but they’re actually good at room temperature.

  125. Someone brought ham and cheese sliders to my going away luncheon and they were to die for! I think this may be the recipe she used, although she said she made the rolls too. So tasty!!

  126. I made these tonight as appetizers huge it!!! Will be making these again for sure 🙂

  127. Donna Thompson says:

    They were really good will make these again & again. Perfect for ham & cheese

  128. This design is wicked! You most certainly know how to keep a reader entertained.
    Between your wit and your videos, I was almost moved to start my own blog (well, almost.

    ..HaHa!) Great job. I really enjoyed what you had to say, and more than that, how you presented it.
    Too cool!

  129. These were so amazing, after seeing the pin float around Pinterest, I just had to try them and even my 3 year old was raving, she said mmmmm the whole meal! I did not put the poppy seeds on because my daughter would just have me picking them off, ha. Were wonderful on King’s Hawaiian rolls. I will make these again! We had them with corn on the cob.

  130. I make these all the time for poker night with the boys. They gobble them up like crazy and fight over any leftovers, IF there are any. You have to have the sauce; it brings it all together. Your family will love them. I took them to a family reunion one time for the kids…and the kids never had a chance; they were the first thing gone

  131. Looks tasty, but sadly, there’s nothing healthy in this recipe.

  132. I came. I saw. I conquered. I made a ham dinner this last weekend so I could have leftovers for these. Did I mention holy lord?
    I’m posting them tonight with a link to your recipe. YUM!!!!

  133. Looks delish! One of our writers, Lindsay, was served this at a friend’s home and it instantly became a favorite. She even featured it in a recipe round-up for Mother’s Day brunch ideas. Check it out: http://thirty-one10.com/entertaining/mothers-day-brunch-recipe-round-up/

  134. OMG, I just found your site and am hooked already. I am definitely a foodie and love to try new recipes and have already pinned and saved several great sounding recipes. Thanks for a wonderful site!

  135. We do these without the mayo or Miracle Whip (the mustard sauce stuff on top makes everything wet enough for us). And we leave off the poppy seeds, too, because we’re not that classy. 😉 My husband can’t stand mustard, either, but loves these sandwiches. Unfortunately, our kids won’t touch them (my boy doesn’t eat anything remotely sticky and my girl has a weird aversion to cheese), but we enjoy them often. So good!

  136. I’m featuring this recipe and your photo on my blog (with the link and credit to you!). Please email me if this isn’t OK with you. Thank you!!

  137. Christy {The Girl Who Ate Everything} says:

    I was just listing it as it was listed from the recipe source. I think sometimes you can get away with the generic of an ingredient and sometimes it’s important to not skimp.

  138. Hello! Do they freeze well? I’d like to make them a day or two in advance and bring them to the beach. If so, how would you recommend defrosting/reheating? Thanks!! Can’t wait to try them!

    • Christy {The Girl Who Ate Everything} says:

      I would just assemble them, freeze them, and then take them out and let them sit at room temperature while your oven preheats to thaw. Then bake as normal. You may need to add 5-7 minutes to the bake time.

  139. These looked so good! They definitely have potential but the poppy seed sauce made the bread soggy. We used the Hawaiian sweet rolls. Overall a great recipe but skip the sauce.

  140. These looked so good! They definitely have potential but the poppy seed sauce made the bread soggy. We used the Hawaiian sweet rolls. Overall a great recipe but skip the sauce.

    • Christy {The Girl Who Ate Everything} says:

      I’m sorry they were soggy! You may not need all of the sauce but when they bake they should crisp up.

  141. My mouth waters just to look at these. I’ve mad a version of these for years. I use small potatoe rolls, shredded ham, shredded swiss cheese, I don’t use mayonnaise, spread the butter mixture on both insides of bun, then wrap in foil & heat in oven. To those who are unsure about the onions – keep them in, as soon as you mix everything the onions start to be tenderized by the Worcestershire sauce, don’t leave the poppy seeds out either. Everything together is GREAT. I do plan on trying this mayonnaise version on 1 side of bun, then the butter spread on the other half & then the rest of the butter spread over the top. One of my daughters doesn’t eat swiss cheese but loves it on this. Everyone I’ve served these to has loved them.

  142. do you think it would ruin the recipe of i added eggs to it?

  143. I made these and my husband said it was the best thing he has ever ate. This was a few weeks ago and he is still raving about them. I used the Hawaiian rolls and some regular rolls that I had to use up. Hawaiian is the way to go. Thank you for this yummy recipe. Tonight I am making venison burgers and I am going to put the poppy seed sauce over them and pop them in the oven to see how that turns out.

  144. If I am assembling night before and transporting to an event, should I mix sauce ingredients before as well and just bake at site?

  145. These are also good with a thin slice of pineapple, or some well-drained crushed pineapple added between the meat and cheese layers

  146. Oh My! Very tasty! I used Hawaiian Rolls, Delhi sliced Ham and Pepper Jack Cheese. I didn’t use the poppy seeds but I used dried onions in the the sauce and microwaved them with the butter. I also used spicy brown mustard. My husband loved them.

  147. I made these for my son’s birthday party in the park. When we taste tested, we tried the mustard sauce over top (as stated) and spread inside. We preferred inside, which kept fingers cleaner, less greasy, and still tasted delish. The mustard-butter sauce is excellent for a pretzel dip too! This can be used with different combinations of deli meat/cheese. I made a variety with ham/cheddar, ham/smoked Gouda, and turkey/swiss. The mustard sauce is what really makes these special. YUM.

  148. These are amazing! I altered the recipe as some described below (Hawaiian rolls, provolone cheese, no poppy seeds) and they were to die for!! Thank you for sharing this amazing goodness!! Definitely a keeper!!

  149. Thank you so much, this recipe is amazing. And congrats on the birth of your daughter!! I just wanted to say that I always use 1 tsp. of powdered onion in place of the minced onion and it’s absolutely delicious. I can never look at ham sandwiches the same again!

  150. I just shared this recipe on my blog as one of my favorite recipes. i make it all the time for parties, thanks so much for sharing! http://www.handmadeintheheartland.com/2013/09/recipes-i-love.html

  151. Hi! I just wanted to let you know I featured this dish on my daily dinner ideas blog, What to Make for Dinner Tonight. Come check ‘er out!


  152. i am curious if you can let them soak several hours in the poppyseed sauce before cooking or if that would make them soggy? i am thinking about taking them to a party that’s over an hour away & it wouldn’t be a problem to pop them in the oven when i got there, but i wouldn’t want to have to make the PS sauce there. thoughts? thanks!

    • Christy {The Girl Who Ate Everything} says:

      You can put the sauce on even the night before. Shouldn’t be a problem. You might not want to use all of the sauce though.

  153. My question is: if you are going to make these ahead of time and freeze them, would you wait to put the sauce on them just before baking or go ahead and put sauce on before freezing? Please let me know what works best! Thanks!

  154. If bringing these to a party, would you bake them at home and serve them at the party ? Or are they best when they first come out of the oven? Thanks!

  155. I love these in any way, shape or form! Here is the version that I have made; the topping has brown sugar in it! It’s always a winner in our house. <3

  156. Once again a winner from your blog!!! totally awesome:-) My kids LOVED them…I have made over 9 different recipes from your blog and they all have Never failed me!! Keep up the good cooking:-)

  157. I have made these for almost 20 years and we LOVE them!

  158. This is just slightly different than mine. My sauce has brown sugar. Awesome!
    1/2 cup butter
    2 Tbsp brown sugar
    1 Tbsp yellow mustard
    1 Tbsp Worcestershire sauce
    1 Tbsp poppy seeds

  159. I’m going to make these for my sons bday next weekend! They look delish! Any suggestions on what I should serve them with?? 🙂

    • Christy {The Girl Who Ate Everything} says:

      I would usually say a salad but if it’s for a kids party, maybe not. My friend just served these at her son’s bday and made it with spinach dip, guacamole, and fruit.

  160. These were a big hit with my family and bunco gal’s. Will make them again and again. Thanks!

  161. I have made these 4 times since finding the recipe a few months ago. I had a party after my daughter’s musical at school, so, I prepared these in a small sub roll and wrapped each one in foil and when I got home put in the over for about 15 minutes while I heated up the potato soup, and they came out so crunchy and yummy, Everyone loved them
    thanks so much!

  162. These are great and it makes a good assembly line in putting them together. I might suggest adding a sliced tomato on top of the cheese before sealing the sandwich. That added some great flavor.

  163. What’s the recipe for just two people? I need a smaller batch. But don’t know how to break down the measurements.

    • Christy {The Girl Who Ate Everything} says:

      Well assuming you would each eat 2 I would do four rolls, four slices of cheese, and four slices of ham. Just lather those with 1/2 miracle whip and half mayo.
      For the sauce: 3/4 teaspoon poppy seeds
      2 1/4 teaspoons yellow mustard
      2 Tablespoons butter, melted
      3/4 teaspoon minced onion
      dash Worcestershire sauce

      Good luck!

  164. When it says “Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake,” does assembly including pouring the sauce on before refrigerating, or do you wait to put the sauce on till before you bake? Want to take them to a bible study but dont want them to be too soggy.

  165. If you are making for the next day…do you go ahead and pour poppy seed mixture over it or wait until before you bake?

  166. Nice recipe. Thanks so much.

  167. These are MUCH better if you let them sit overnight in the sauce!! Cover with the foil and pop them in the oven the next day and they might take a little longer because it’s colder. I’ve never tried it with the MW and Mayo. Might have to do that! SO SCRUMPTIOUS!!! WINNER!!

  168. These look so yummy! But…you lost me at honey ham and miracle whip. I’d like to try these w/o the sweetness, though.

  169. Sally Farrell says:

    Huge hit in my house of 4 boys! Easy and delicious. Didn’t make enough though! Next time. Thank you.

  170. Someone brought these to a party at school and I’ve been desperately searching for the recipe since then. Finally found it on Pinterest! These are really amazing! I don’t even like sandwiches of any sort but ohhh these are good.

  171. With me doing a ham tomorrow for my Birthday. I’ll have plenty of fresh ham to try these out for my lunch this next week. Have a great Labor Day weekend.
    Semper Fi


  172. Need to add more than 1 slice of ham.

  173. Еxcellent poste, encore une fois

  174. Everyone loves these sandwiches! BUT!! 24 slices of ham; 24 slices of swiss cheese – are you kidding? Who does a recipe this way (unless you have leftovers)? I bought 2/3 pound of ham (.62 to be exact; thinly sliced) – that was plenty; one 6 oz. package of swiss cheese – that was plenty. I cut the purchased deli (honey) ham into pieces about the size of the bread and used 2 pieces of the cut ham per sandwich; did the same with the cheese. Dinner rolls (the kind that look barely baked) are better than Hawaiian rolls because they soak up the “sauce” better. I added a little oil – about 2 – 2 1/2 tablespoons to extend the sauce. You can use mayo or miracle whip alone or leave it off – to me it did not add that much to the sandwich.

  175. Taking these to our church’s Trunk-or-Treat pot luck tonight! Can’t wait to taste them!

  176. These were delicious. Super easy to do and great for bringing over to parties.

  177. Vivement un ɑutre post

  178. Hum êtes vօus sûr de ce que vous nous dite ??

  179. These are soooo good!! Grateful for a crowd pleasing recipe! Thanks!

  180. Thanks for posting this! I made it last minute because we had all the ingredients on hand. My husband was doing most of the cooking for dinner and that left me with time to make dessert. I must say, we were stunned with how wonderful it tasted.

  181. Well, I’m almost afraid to ask for fear of appearing most dense. However, I must ask – Do you start with uncooked rolls? I have leftover Mother’s Day ham just itching to become sliders!

  182. This recipe is great! Note: As she mentions, you don’t have to use all of the sauce! The first time I made these, I used too much sauce as I only made half of the amount of sliders and it collected at the bottom of the pan and made the sliders slightly soggy.

  183. found your recipe on Pinterest. I mixed poppy seed sauce up before meeting, (left out melted butter-added after meeting when Teen girls made sliders according to your directions except with 1/4 cup melted butter. Turned out great & quick, served with pasta salad, tea, & desserts. All 12 girls copied your recipe from your blog. Thanks for a great, easy recipe.Big Hit.

  184. Anne Mortensen says:

    Delicious! I also made these for a baby shower and they were gone in about 20 min! Thank you! These are easy and fast. Since my favorite thing in the world is homemade bread, I made them with my favorite homemade wheat rolls. This made them even better. Thanks for your posts!

  185. Leslie Lizotte says:

    This recipe sounds very easy and scrumptious!

  186. This is so good! It is super simple and my go to recipe!
    Taco Man

  187. I received this recipe as a new bride almost 50 years ago from a very experienced cook and entertainer…I still use lots of her recipes, but somehow this one is not in the rotation any more…So nostalgic…I am going to bring it out again and use some of your readers’ suggestions about freezing and making ahead…Thanks for a tasty blast from the past…

  188. My goodness these look delicious!! I’ve made a note of this recipe for my upcoming baby shower, so I may make them :).

    Gem x

  189. These look great, I don’ use mustard on anything. Can’t even stand the smell of it. Can I leave out the mustard and substitute it with creamed cheer. Or sour cream? Do you have any other suggestionzs.??

  190. Made these for our HS tailgating last night – they were a hit!!!!! I didn’t use the onion because of allergies and I used the Hawiian Sweet rolls – so good!!!!!

  191. This is SO good! I have made it twice and the whole family has devoured it! It is simple to make but the sauce adds so much flavor. Definitely a recipe keeper!

  192. I skimmed comments, but I didn’t see mention of the minced onions. Do I reconstitute the minced onions or no? Thank you!

  193. These are called HAM DELIGHTS! My mother has made them for years for Christmas morning breakfasts. They freeze well also! I ditch all the mayo products and use mustard for my poppy seed sauce, mixing it with lots of butter and spread this on the inside of the rolls before layering meat (ham or turkey) and cheese. Your choice of cheese, but I like jalapeno jack!

  194. Can I make these and freeze them. If so, how do I defrost them? Put them in the oven or microwave?

  195. Does it make a big difference if you don’t use miracle whip? I only have mayo.

  196. Excellent tip, I will prepar that with panela cheese, because that cheese has less fat and the ham I will change for turkey ham low in salt. Good day

  197. I love making these! I use them all the time for entertaining (lunch, super bowl, etc.). They all disappear no matter what crazy quantity I make. Plus, besides one person who can’t eat pork and one who can’t have poppy seeds, everyone will eat them, even picky eaters!

  198. Is the Yellow Mustard referring to the spice or bottled (like French’s)?

  199. How much can you make in a batch? 🙂

  200. Why is it that you used a stock photo from kingshawaiian.com and not your own photo? The recipe is almost the same too.

  201. Has anyone served these cold? Did you heat and then refrigerate so cheese was melted or just put together with the sauce in the sandwich and then didn’t heat? I want to take these to a picnic potluck, but couldn’t think of a good way to keep them hot for as long as I would need to without the bread getting soggy. Figure wrapping them in foil or putting in crockpot would cause condensation to make it soggy.

  202. I used Lea and Perrin white wine sauce instead of the regular and left off the seeds. The white wine sauce gives ham and cheese a grown up taste that kids can eat, too.

  203. Do not miss out on these…they are DELICIOUS!!! And very easy!!!

  204. Christy – I want to serve these to a large crowd and plan to use a chafer after baking. Do you think they will get soggy in the chafer if I use heavy duty foil on the bottom of the pan? Thanks!

  205. These are so good!❤

  206. This looks delish for when visitors come over.

  207. So simple and so good 🙂

  208. Is there a way to do this when you don’t have an over or even a toaster oveb?

  209. These are so amazing! I made them with Ciabatta bread, but I suggest cutting them in half or fourths. Also I played with different cheeses such as Swiss, Jalepeno, and American. Planning on making them again and freezing them for easy after school snacks/dinners. Thanks for the recipe!

  210. Helpful information. Lucky me I discovered your site
    unintentionally, and I am surprised why this twist of fate did not happened earlier!
    I bookmarked it.

  211. Disappointed! Looked up “million dollar buns” on google and this popped up. These are not million dollar buns! If this is what you are looking for steer clear. Having said that it seems million dollar buns don’t have mayo/miracle whip and add brown sugar into the sauce. Otherwise it is the same recipe. I know the author never called these “million dollar buns” and I’m not sure why these showed up in my search. Hope this helps someone looking for something different…

  212. Why do these say that cook time and prep time is 22 hours 3 minutes?