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Recipes » Sandwiches » King’s Hawaiian Ham And Cheese Sliders (Easy Bake Recipe)

King’s Hawaiian Ham And Cheese Sliders (Easy Bake Recipe)

When you are tasked with feeding A LOT of people you can either spend a bunch of money on catering or wow your guests with ingenuity. I prefer the latter and that’s why I assure you this King’s Hawaiian sliders recipe will be a hit.

a plate with ham and cheese sliders and potato tots
All images and text ©Jenny DeRemer for Not Entirely Average, LLC

You can’t go wrong with a savory double mustard and Vidalia onion sauce piled high with shaved deli ham and melted Swiss cheese all blanketed by a warm, soft, and tasty King’s Hawaiian roll.

Is your mouth watering yet? I know mine is so let’s dive in!

King’s Hawaiian Ham and Cheese Sliders Ingredients

  • King’s Hawaiian original Hawaiian sweet rolls
  • shaved deli ham
  • Swiss cheese
  • dill pickles
  • salted butter
  • Vidalia onion
  • whole grain Dijon mustard
  • Dijon mustard

4 bags of rolls

Click here to purchase your King’s Hawaiian Sweet Rolls today!

How To Make Ham and Cheese Hawaiian Sliders?

This method is as easy as assembling a single sandwich except that you will really be assembling 52 sandwiches all at the same time.

The magic number 52 is because industry standard half sheet baking sheets measure 17 x 12-inches, PERFECT for precisely 52 pull apart party sliders. If you do not have a large enough sheet pan, a large baking dish can also be used.

Make sure you purchase the correct number of Hawaiian rolls to cover the surface area of the baking sheet. King’s Hawaiian are sold in several different sized packages, typically in quantities of 12, 16, and 24.

Once opened, the packages are pretty much ready to go all but for one “row of rolls” that must be detached and made to fit the sheet pan.

But that is easy enough. If you end up purchasing more rolls than required for this recipe, never fear because they won’t be around for long.

a tray with ham and cheese sliders

What Kind Of Sauce Or Condiment Is Added To Sliders?

So I mentioned a special sauce that I use to enhance these sweet ham and cheese sliders. King’s Hawaiian came out with their own recipe decades ago which involves poppy seeds and dried minced onion.

Other methods I have read through incorporate onion powder, brown sugar, and Worcestershire sauce. Not mine!

For my Mom’s sake, she is glad for these ham and cheese sliders without poppy seeds. Nuts and seeds do not agree with her despite her loving them, so I kept to the fresh Vidalia onion just rough chopped for this method. Oh, and crucial…double mustards! Read on…

This sauce is simple, although you must have a couple of items on hand to actually make it work. No substitutions. Chopped sweet onion, salted butter, Dijon, and whole grain Dijon. That’s it. Again, no substitutions…

What Is The Easiest Way To Put A Tray Of Sliders Together?

Assembly is simple for Hawaiian roll sliders. You’ll use a serrated knife to slice through the rolls before topping with ham, cheese, a couple of dill pickle chips, and the prepared sauce. That’s it.

They bake covered for anywhere from 10 to 12 minutes, then shed the aluminum foil for an additional 8 to 10 minutes. No cold ham and cheese sliders from this gal!

a tray with ham and cheese sliders

What Goes With Ham And Cheese Sliders?

I generally just serve these easy ham and cheese sliders on Hawaiian rolls with chips or oven fries, a quick pickle relish macaroni salad, or even potato salad.

If you feel like you need additional items of substance because you’re feeding a very large group, consider a mac and cheese or racks of ribs that can be made right in your oven.

How Long Do Sliders Take?

It depends on the prep time involved. For example, I never buy pickle chips. Rather, for this recipe I purchase whole dill pickles and slice them myself. Thin and cut on a deep angle, two ‘chips’ is the most required to compliment the sauce.

I also like to allow the butter mixture to simmer for 5 to 10 minutes while I butter the bottom and sides of the baking sheet and slice the rolls and try to get them arranged neatly.

I also take the time to find a deli that will shave the ham versus slice it for me. Shaved ham is easier to pull apart when it’s time to dig in, as compared to slices of ham.

a tray with ham and cheese sliders

Can Kings Hawaiian Ham And Cheese Sliders Be Made In Advance?

YES! Right up to the point of baking, these sliders may be made ahead, covered, and refrigerated until ready to bake up to one day in advance.

I also make the butter mixture up in advance, as a portion of it is brushed onto the sliders before the ham, cheese, and pickle chips are added.

If you do make these up in advance, a professional tip; slice your dills on a piece of paper toweling to lessen the amount of moisture being added to the Hawaiian sliders in advance of the bake.

Nobody wants a soggy sandwich. The melted butter mixture over the tops of the rolls is more than enough to keep these soft and get them lightly toasted.

a plate with ham and cheese sliders and potato tots

What To Do With Leftover Ham Cheese Sliders?

Wrap any leftovers in foil and refrigerate. They are good as a cold snack the following day, or reheated in a low oven for 20 minutes in foil.

But here’s the thing…you probably aren’t going to have any of these leftover! Recipes for handhelds like this garner the highest eater rating, and are the first to disappear from the snack table. It’s just a fact.

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King’s Hawaiian Baked Ham And Cheese Sliders

Jenny from Not Entirely Average
Sliders with King's Hawaiian rolls and a savory double mustard and Vidalia onion sauce are piled high with shaved deli ham and melty Swiss.
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Servings: 52 sliders
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Snack
Cuisine American
Servings 52 sliders
Calories 151 kcal

Equipment

  • serrated knife
  • 17 x 12-inch baking sheet
  • pastry brush
  • heavy gauge aluminum foil

Ingredients
 

Ingredients For King's Hawaiian Ham And Cheese Sliders

  • 52 sweet Hawaiian rolls such as King's Hawaiian (1 pkg of 16 rolls, and 1 pkg of 24 rolls)
  • 1 1/4 pounds deli ham ask the deli clerk to shave the ham
  • 8 to 10 slices Swiss cheese the number of slices of cheese will depend on the size of the slices and also if you want double cheese
  • 104 pickle chips see NOTES below
  • 12 tablespoons salted butter
  • 5 tablespoons Vidalia onion chopped
  • 1 1/2 tablespoons whole grain Dijon mustard
  • 1 1/2 tablespoons Dijon mustard

Instructions
 

The Method

  • Preheat oven to 350°F. Butter the sides and bottom of a 17 x 12-inch baking sheet, a 17 x 12-inch cake pan (shown in photos), or a very large casserole dish. Set the pan aside.
  • To a medium non-stick sauce pan, add the butter over medium low heat to begin to melt. As the butter melts, it will begin to foam. Allow the butter to get past the foam stage and while still over medium low heat, turn a nice shade of golden brown. The butter should smell nutty. Remove from the heat.
  • Away from the heat, to the melted butter add the chopped onion, the whole grain Dijon, and the regular Dijon mustards. Stir to combine. Return to medium low heat and cook for 5 minutes, a little longer if you want to intensify the flavor. I try for 10 minutes if I have the time.
  • Using a serrated knife, and without separating the individual rolls, slice each package in half horizontally. Assemble the bottom halves of the rolls onto the prepared baking sheet, cutting to make even rows and so all fit.
  • Use a silicon pastry brush to brush the bottoms with some of the butter mixture. The rolls must not become saturated, rather just brushed with enough of the butter mixture to flavor the slider.
  • Next, layer the shaved ham and the Swiss cheese and 2 pickle chips per slider. Replace the top halves of the rolls. NOTE if doing double cheese, assemble the first layer of cheese directly atop the bottom halves of the rolls once brushed with the butter mixture. Follow with shaved ham, additional Swiss cheese, and pickle chips. Replace the top halves of the rolls.
  • Drizzle the remaining butter mixture over the tops of the rolls and use the pastry brush to move the butter and the onions around to coat all the tops and the nooks and crannies. Cover with heavy gauge aluminum foil and bake for 10 minutes. Carefully remove the foil and bake uncovered for an additional 7 to 10 minutes. Tops should be golden but still soft.
  • Remove from the oven and allow to cool for about 5 minutes before allowing eaters to reach in and pull apart as the freshly baked sliders will be very hot.

Notes

Professional Tip
For The Pickles I never buy pickle chips. Rather, for this recipe I purchase whole dill pickles and slice them myself. Thin and cut on a deep angle, two ‘chips’ is the most required to compliment the sauce. Slice your dills on a piece of paper toweling to lessen the amount of moisture being added to the sliders and avoid them becoming soggy.
Make Ahead up to one day in advance, these sliders may be made ahead, covered with aluminum foil, and refrigerated until ready to bake. Remove from the refrigerator 30 minutes prior to baking, leaving foil in tact. Follow recipe card as instructed for baking instructions.

Nutrition

Serving: 1sliderCalories: 151kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 374mgPotassium: 49mgFiber: 1gSugar: 4gVitamin A: 129IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword ham and cheese sliders without poppy seeds, ham cheese sliders, Hawaiian roll sliders, how to make sliders, Kings Hawaiian, Kings Hawaiian ham and cheese sliders, Kings Hawaiian ham and swiss, Kings Hawaiian rolls, make sliders, party food, tailgate, tailgate food
Tried this recipe?Let me know how it was!
Why Are Sliders Called Sliders?

The term ‘sliders’ originated in the 1940s during the Second World War. My Grandfather was a young man of 20 then and had enlisted in the Merchant Marines. For decades, I heard him refer to the burgers my Grandmother would fry up in a pan as a slider, referring to the grease that would build in the pan as the beef seared. I only figured out what they were when we all piled in the car and headed for the Key City Diner in Phillipsburg, New Jersey, a haunt for my grandparents during the War when my Grandfather would get leave. He always ordered a plate of sliders, or “greasy little hamburgers that after only two bites would slide right down!”

a neon diner sign

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4 Comments

    1. Sandy, interesting swap and one I had not considered. Please let me know how you find the flavor. Very interested to know!

  1. Mmmmm – Looks good! Thanks for sharing at the Lazy Gastronome’s What’s for Dinner party! Hope to see you again tomorrow! Happy Halloween!