Baked Mustard, Ham and Cheese Sliders

Baked Mustard, Ham & Cheese Sliders via

Can I be honest? Mayo & ham sandwiches makes me gag. No seriously, I just can’t take it. I see people clean the knife with their tongue and it makes me shudder. I am good with Mayo baked into recipes or chicken/tuna salad. But please give me Mustard any other time.

For me, ham/pork is always better with mustard instead. I once had a mustard seed crusted pork tenderloin that was too die for. I really should try to recreate that recipe…but it was done so perfectly at the restaurant, that I don’t want to screw up that memory. ;-)

Baked Mustard, Ham & Cheese Sliders via

With Easter this weekend, I know must of us are going to have some Ham leftovers to use. Since Jorge is flying out for work on Sunday, we decided to celebrate Easter a little early this year. We had a big meal for two with one of the Smithfield Anytime Hams as the highlight of our meal. It’s already sliced (with no bone) and is a much better size for just us two.

I used the leftovers we had to make these delicious messy Mustard, Ham & Cheese Sliders. The sweet rolls, melted cheese, ham and mustardy sauce are the perfect combination. Plus, they are incredibly easy to make — we are talking 20 minutes, start to finish!

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Baked Mustard, Ham and Cheese Sliders

Yield: 12 sliders


12 Hawaiian Original Rolls
12 slices of Smithfield Ham
6 slices of swiss cheese

1 stick (8 tablespoons) butter
1 small shallot, minced
2 tablespoons dijon mustard
1 tablespoon packed brown sugar
1 teaspoon worcestershire sauce
1/2 teaspoon salt
poppy seeds, optional


Preheat oven to 350°F. Grease a 9x13 baking dish, set aside.

Place a slice of ham and a slice of Swiss inside of each roll. Because of the size of the roll, you will need to slice or fold the ham and cheese to fit. I did a small slice of cheese, two slices of ham and then another slice of cheese on top.

Close rolls and place them into baking dish. Place sliders close together. Set aside.

In a small sauce pan, melt butter over medium heat. Add shallot and cook for 1 minute. Remove from heat and add mustard, brown sugar, worcestershire sauce and salt. Stir to combine.

Pour sauce evenly over all of the sandwiches. Sprinkle tops with poppy seeds. Cover with foil and bake for 12 minutes, or until cheese is melted. Uncover and cook for 2 additional minutes. Serve immediately!

idea inspired by The Recipe Club

This post is sponsored by Smithfield Foods. However as always, all opinions are my own. 

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