Ham and cheese sliders, also called funeral sandwiches, are honey ham and two melty cheeses baked on sweet Hawaiian rolls under a buttery Dijon and poppy seed glaze. They come out of the oven warm, gooey, and golden on top, all in one pan that feeds a crowd.
Don’t let the nickname fool you, these show up at every potluck, tailgate, and holiday party for a reason. I’m even requested to make them for book club meetings. They are finger-licking good as a party dish or just make them for a family dinner.
What Makes These Ham and Cheese Sandwiches Special?
Most ham and cheese sliders use one cheese and a basic butter topping. These use a few small upgrades that add up to a big difference.
- Two cheeses, two jobs. Swiss brings nutty flavor. White American melts smooth and creamy because it is made to melt without getting greasy. Together you get flavor and that gooey pull.
- Honey on honey. Honey ham echoes the touch of honey in Hawaiian rolls. The sweet and salty combo is what makes these hard to stop eating.
- A glaze with a job. Dijon mustard adds tang to cut through the rich butter. It also helps the butter and Worcestershire stay mixed instead of separating. Worcestershire adds a deep, savory flavor you can’t quite name.
- Steam first, then crisp. Baking covered melts the cheese without burning the sweet rolls. Uncovering at the end toasts the tops so they aren’t soft and pale.
Why Are They Called Funeral Sandwiches?
Don’t let the name scare you. Funeral sandwiches got their name because they show up so often at gatherings after a funeral. Friends and neighbors bring food to the family, and these are easy to make, easy to carry, and feed a crowd.
Today you’ll see them at potlucks, tailgates, baby showers, and holiday parties. Same sandwich, much happier occasions.
Ingredients for Making Ham and Cheese Sliders
You only need a handful of simple ingredients to make these ham and cheese sliders. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Hawaiian Sweet Rolls – If you aren’t familiar, the most popular brand is King’s Hawaiian Bread. They come in a bright orange package most commonly seen on end caps at the grocery store. These rolls are soft, fluffy, buttery and have a touch of honey which sets them apart from other bread.
- Honey ham – I like to play on the honey flavors of the bread, so honey deli ham is my first choice. I try to get it thinly sliced and then layer it on thick. Baked, brown sugar or even boiled ham are all acceptable choices.
- Cheese – They are commonly just called ham and cheese sliders, but the majority of recipes use Swiss cheese. I used Swiss cheese and white American. Vary this by using sharp cheddar, Jarlsberg, provolone or even a spicy pepper jack.
- Unsalted butter – I always like to use unsalted butter to control the salt content of a recipe. This will be used as the base for our sauce topping.
- Dijon mustard – The sharp tang of the mustard pairs nicely with the sweet rolls and honey ham.
- Poppy seeds – I like the crunch these add, but some folks don’t care for poppy seeds and they are optional. Swap them out for sesame seeds or just omit altogether.
- Garlic powder – The more garlic the better in my opinion! You can always swap it for fresh garlic if you’d like!
- Worcestershire sauce – This adds a nice kick and flavor to our topping sauce. Try making your own worcestershire sauce!
- Fine sea salt – Because we used unsalted butter, we do add a little bit to bring out the other flavors of the sauce.
How to Make Ham and Cheese Sliders (Step-byStep)
Making these ham and cheese sliders might be easier than you think! Just follow these simple steps.
- Prepare oven and pan. Preheat the oven to 350°F and prep a 9×13 pan with some cooking spray to prevent sticking.
- Slice rolls. Place all Hawaiian rolls onto a cutting board and using a serrated knife, slice in half while keeping the tops and bottoms intact. It should be like one large sandwich.
- Add ham and cheese to bottom layer of rolls. Place the bottom layer of rolls in the pan and then evenly layer the Swiss cheese on first, then the ham and finally the white American cheese.
- Make butter topping. In a small microwave-safe bowl, combine the butter, Dijon mustard, poppy seeds, garlic powder, Worcestershire sauce and salt. Place in the microwave until the butter has melted.
- Baste butter onto top half of the rolls. Brush the butter mixture over the tops of the rolls. Some may pool at the bottom. That’s fine, the bread will soak it up.
- Cover pan and bake. Cover the pan tightly with aluminum foil and bake for 20 minutes.
- Remove foil and bake again. Remove the aluminum foil and continue to bake (about 5 minutes) until tops are slightly browned and cheese has melted.
- Slice and serve. Remove, cut the rolls into 12 individual sliders. Serve them hot or at room temperature.
Slider Variations
This recipe is a base, not a rulebook. Once you know how it works, you can change almost every layer.
- Swap the meat: Sliced turkey, chicken, or roast beef all work. Bacon strips are a fun addition on top of the ham.
- Swap the cheese: Sharp cheddar, Jarlsberg, provolone, or pepper jack are all great. Pick at least one cheese that melts well. Aged, hard cheeses can turn oily instead of gooey.
- Add a spread inside: A thin layer of Dijon, honey mustard, or mayo on the rolls adds flavor right in the middle. Keep it thin so the bread doesn’t get soggy.
- Add a layer: Try caramelized onions, roast garlic, bread and butter pickles, or roast tomatoes. Pineapple rings give you a sweet, tropical twist that pairs with the ham.
- Change up the topping: Not a poppy seed fan? Use sesame seeds or everything bagel seasoning, or skip seeds altogether. You can also add onion powder, dried minced onion, red pepper flakes, or dried parsley to the butter. Like it sweeter? Some cooks stir a little brown sugar into the butter.
- Change the bread: Brioche slider buns, pretzel rolls, or plain dinner rolls all work. They are less sweet than Hawaiian rolls, so you lose some of that sweet and salty contrast.
- Add a dipping sauce: These are great as is. But a honey mustard sauce on the side never hurts.
Chef Jessica’s Tips
- Taste the ham before you add salt. Ham is already salty. We use unsalted butter so you control the salt. If you only have salted butter, skip the added salt.
- Brush, don’t pour. Pouring the butter sends it straight to the bottom, and that’s how you get soggy sliders. Brush it over the tops and let a little drip into the cracks.
- Cut the rolls as one sheet. Keep the rolls connected and slice the whole slab in half with a serrated knife. It’s faster, and everything lines up when you put the top back on.
- Put cheese on both sides of the ham. As it melts, the cheese acts like glue. It holds the ham in place so the sliders don’t fall apart when you cut them.
- Fold the ham, don’t lay it flat. Loose folds of thin ham make the sandwich taller and more tender.
- Don’t skip the uncovered bake. The foil traps steam to melt the cheese. Uncovering it lets moisture escape so the tops get toasty instead of soft.
- Use your senses to know when they’re done. The tops should be golden brown. Cheese should ooze at the edges. Your kitchen will smell like buttery garlic. That’s your cue
What to Serve with Sliders
Well, I guess you need to ask yourself if you are serving these as an appetizer with other munchies or for the entree of a brunch or lunch.
If serving as an appetizer, I suggest pairing it with something like Easy Sausage Balls, Classic Deviled Eggs, or Cheesy Fried Ravioli. For a party spread, add something fresh and crunchy, like a veggie tray or pickles, to balance all that butter and cheese.
If serving as an easy weeknight dinner, serve with sides like a Kale Salad, pasta salad, Brown Sugar Sweet Potato Fries, Seasoned Peas and Onions or Balsamic Roasted Root Vegetables.
Make-Ahead, Storage and Freezing
Make-Ahead
Assemble the sliders, cover, and refrigerate up to 12 hours, but do not add the butter topping yet, make it seperate. Make the butter topping and brush it on right before baking so the bread doesn’t soak it up overnight. They are best fresh out of the oven.
How to Store
Store leftovers in an airtight container or wrapped in aluminum foil in the refrigerator for up to 5 days. Leftover ham and cheese sliders can be reheated in the oven wrapped in aluminum foil at 300°F for about 10 minutes or in the microwave, although microwaving can make the bread rubbery so I strongly suggest using the oven. Or you can be like my husband and just eat them cold.
Can I Freeze Ham and Cheese Sliders?
I don’t recommend freezing these as a sandwich. They will most likely thaw soggy.
Ham Sliders Recipe FAQs
Brushing the butter on the top instead of just pouring it prevents too much butter from pooling at the bottom. Using a glass dish will help that butter crispy up the bottom layer preventing them from being soggy too. Make sure to uncover and cook for another 5 minutes to crispy them up.
I plan for 2 sliders per person, but they are really good and some folks will eat more. Know your audience!
You can wrap them in foil and place them in a slow cooker on the “keep warm” setting.
Double or triple the recipe and use one 9×13 pan per batch. Plan on 2 sliders per person, more if they’re the main meal.
Yes, but skip the additional butter, they will be too salty.
More Easy Slider Recipes
Slider sandwiches are always a hit at parties and get togethers. Here are some of our favorites.
Ham and Cheese Sliders
Ingredients
- 12 Hawaiian Slider Rolls
- 1/2 pound honey ham , thinly sliced
- 1/4 pound Swiss cheese , thinly sliced
- 1/4 pound white American cheese
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon dijon mustard
- 1 tablespoon poppy seeds
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon coarse sea salt
Instructions
- Preheat the oven to 350°F. Spray or grease a 9/13 pan. Set aside.
- Place all 12 Hawaiian Slider Rolls onto a surface suitable for cutting. Using a serrated knife, slice in half while keeping the tops and bottoms intact. It should be like one large sandwich.
- Place the bottom layer of rolls in a 9×13 pan.
- Evenly layer the sliced 1/4 pound Swiss cheese on first, then the sliced 1/2 pound honey ham and finally the sliced 1/4 pound white American cheese .
- In a small bowl, combine the 1/2 cup unsalted butter, 1 tablespoon dijon mustard, 1 tablespoon poppy seeds, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce and 1/4 teaspoon coarse sea salt . Place in the microwave until the butter has melted, approximately 40 seconds.
- Baste over the tops of the rolls, trying to get as much on top as you can.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and continue to bake for 5 minutes until tops are slightly browned and cheese has melted.
- Remove, cut the rolls into 12 individual sliders and serve hot.
- If you've tried this recipe, make sure to come back and let us know how it went in the comments or ratings.
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Nutrition
I used ham, olive loaf (don’t judge), swiss and American cheese. I followed the recipe but honestly, I had a ton of the butter topping leftover. Next time, I am going to just use a quarter cup of butter mixture. But its a very good topping that goes very nicely on top of the sandwiches.
No judgement! I welcome everyone putting their own spin on recipes- sounds delightful!
I make these delicious mini sandwiches a LOT! I use gouda cheese to give it a little different twist.
These were a hit ! I substituted everything bagel seasoning for poppy seeds and pepper jack in stead of Swiss
Oh! That sounds Ah-MAZING!!!!
We love these. So easy and pretty quick. My 13 year old can whip these up for himself in a smaller quantity and adjust ingredients. For our preference I will use a little less butter and garlic powder and we love garlic. They are delicious.
These are such a fun little lunch idea!
Yum! That Dijon mustard topping really takes these sandwiches to a whole new level. Disappeared from the table in record time!
So delicious! I could eat these all day!
I’ve always made my hot ham and cheese sandwiches using croissant dough and cutting it into individual pieces. I love the idea of using sweet rolls to make sliders! Will be doing this at the next kid’s party or sleepover…mine LOVE ham and cheese!
I have had these before and they are delicious! My question is, can I make these and then wrap in foil and keep in a crockpot until time to serve? We will be outside with no stove near by, however I will have access to an electric outlet so I will be able to use a crock pot.
I would think so! Since the bread is a little drenched in butter anyhow, I wouldn’t think they’d get too soggy. I wouldn’t make them too far in advance though.
My 11 year old loves this recipe and asks for it at least every other week.
Aw, that is great to hear, Lauri! Tell your 11-year-old that I said thank you, that means a lot.
These are so yummy! Thanks for the recipe!
Woohoo! Glad you loved them!