Equipment Needed
- 9×13 inch baking dish (or a similar-sized rimmed sheet pan)
- Small saucepan or microwave-safe bowl
- Sharp serrated knife
- Pastry brush (a silicone one is easiest to clean)
- Aluminum foil
- Cutting board
Step-by-Step Instructions
First, you’ll want to prep your rolls without fully separating them. I take my serrated knife and carefully slice the entire sheet of Hawaiian rolls in half horizontally, keeping the top and bottom halves intact as two large pieces. This “sheet” method is a total game-changer—it’s infinitely faster than assembling 12 individual sliders. I lay the bottom half of rolls directly into my ungreased baking dish. Then, I layer on the ham, folding the slices into little ruffles so every bite gets plenty of meaty goodness. I tear the Swiss cheese slices in half and layer them evenly over the ham, before gently placing the top “lid” of rolls back on.
Now, for the secret weapon: the glaze. In a small saucepan over low heat, I melt the stick of butter. Once it’s just melted, I whisk in the Dijon, Worcestershire sauce, minced onion, poppy seeds, garlic powder, and salt. The smell at this point is absolutely intoxicating—buttery, tangy, and savory all at once. I let it simmer gently for just a minute to let the flavors marry. I’ve learned the hard way not to boil it vigorously; you just want everything combined and warm.
Here’s a step I used to skip but now never do: poking. I take a thin wooden skewer or the tip of a sharp knife and gently poke holes all over the top of the rolls. This isn’t for decoration! This allows that incredible butter glaze to seep down into every nook and cranny, ensuring the rolls get infused with flavor and stay irresistibly moist. Then, using my pastry brush, I generously pour and brush every last drop of that warm glaze over the top and sides of the rolls. Be lavish here—this is where the magic happens.
Finally, I cover the entire dish tightly with aluminum foil and let it bake in a preheated 350°F (175°C) oven for 15 minutes. This steams the sliders, melting the cheese perfectly and heating everything through. Then, I remove the foil and bake for another 5-10 minutes until the tops are a beautiful, golden brown. The first time I made these, I got impatient and skipped the covered bake, resulting in toasted tops but cold centers. The foil-then-no-foil method is the perfect one-two punch for perfect sliders every time.(See the next page below to continue…)