Warm, pull-apart, and passed back two at a time
Do not cut the rolls apart. Slice the whole slab of twelve horizontally, layer ham and Swiss across the bottom, put the top back on, and cut them into individual sliders after they bake.
Brush the tops with melted butter and a little dijon and bake covered in foil at 350°F for twenty minutes, then uncovered for five. That last five minutes is what makes the top golden instead of pale.
Wrap the whole pan in foil and they hold their heat for about a thirty-minute drive. Longer than that and they are room temperature, which is still good, just not the same thing.
Ingredients
The batch makes 12 sliders. Plan on about 30 minutes.
- 12 slider rolls, kept connected
- 12 oz sliced deli ham
- 8 slices Swiss or cheddar
- 3 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon poppy seeds, optional
- 1/2 teaspoon garlic powder
How to Make It
- Heat the oven to 350F. Slice the whole sheet of rolls in half horizontally and set the bottom in a baking dish.
- Layer on the ham and cheese, then set the top of the rolls back on.
- Stir the melted butter with the Dijon, poppy seeds, and garlic powder, then brush it over the tops.
- Cover with foil and bake 15 minutes, then uncover and bake 5 minutes more until the cheese melts and the tops turn golden.
- Cool slightly, cut into individual sliders, and wrap the foil pack for the car. These are good warm or at room temp.
Pack It Cold and Tidy
Ham and cheese sliders are good warm or at room temp, but if they sit longer than 2 hours they need the cooler.
- Eat them within 2 hours of baking, or pack them against two ice packs to hold longer
- Keep cold food at 40F or below if you are chilling them for later
- A foil pack keeps the warmth in for a short ride straight to the game
What Stays Crisp (and What Gets Soggy)
These travel as a foil pack, which keeps them soft and pull-apart, just how they should be.
- Keep them wrapped in their foil so they hold heat and stay together
- Pack any extra mustard on the side rather than adding more inside
- Cut them just before packing so they do not dry out at the edges
- Serve with: pickle spears, apple slices
Parent Tip
Slicing the whole sheet of rolls at once, then filling and cutting after baking, keeps assembly fast.
Make it fit tonight
Small changes that make this one fit your night
Turkey and Swiss
Just as savory, and it is the one that gets made when the ham is gone.
A thin layer of pesto inside
Brush it on the bottom slab so it does not soak the top rolls.
Hawaiian rolls with pineapple
Pat the pineapple dry first or the rolls underneath go wet and heavy.
No poppy seeds on top
Some kids will not eat anything with visible specks and this is not the hill.
Onions cooked in butter
A thin layer of them takes these from a party tray to a deli counter.
Plan the next step
Plan the carpool nights
Use the planner to mark the games where you are feeding a carful on the move.