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. I like to use this fancy imported French mustard because I am a crazy mustard person who loves fancy special mustards…however, in a pinch, I have made this with regular dijon mustard and they were delicious then too. 😉

These sliders are incredibly easy to make — we are talking 20 minutes, start to finish and ALWAYS a crowd pleaser! Hope you enjoy them as much as we do!

Quick Update: These babies are now one of the most requested recipe from friends and family. I take them to potlucks and parties all the time and there is never a single bite leftover…even when I triple the recipe! I prepare them ahead (even drizzling on the sauce), then cover the baking dish in foil to transfer them to wherever we are going. Then I bake them at my final location. We even heated them up on a grill once while tailgating and they were perfect then too!


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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46 Responses to “Baked Mustard, Ham and Cheese Sliders”

  1. 1

    Sheila — April 15, 2014 @ 3:25 pm

    I am so pinning these and making them with Easter leftovers!! I know people comment all the time and say stuff like drooling…droolicious, blah blah blah…but well I just got to say it again.


  2. 2

    Sarah — April 16, 2014 @ 12:13 am

    Would it be bad of me to presume this is a totally acceptable breakfast food?

  3. 3

    Gerry @ foodness gracious — April 16, 2014 @ 2:10 am

    Wow..these look crazy good!

  4. 4

    Kim (Feed Me, Seymour) — April 16, 2014 @ 7:55 am

    I don’t know why I don’t make these little sliders more often. They are always so delicious! And yours look absolutely decadent. I love the sauce!

  5. 5

    Christine from Cook the Story — April 16, 2014 @ 10:01 am

    These are perfect for any game day! Awesome photos, too!

  6. 6

    Marjory Betchkal — April 16, 2014 @ 1:56 pm

    Oh my goodness, I want this for lunch now. Thank you. I love you, I am making this Sunday night. Is that too soon after a meal of ham for lunch?

  7. 7

    Jayen — April 20, 2014 @ 8:46 pm

    I just made these tonight with the leftover ham from Easter. OH MY! So good! My kids and husband gobbled them all up!

  8. 8

    Ciara — April 21, 2014 @ 7:58 am

    YUM! These look delicious, can’t wait to try!

  9. 9

    Marilyn Tippett — April 22, 2014 @ 10:46 am

    This recipe is so much easier if you just slice the whole package of rolls in half and spread mustard on the top half and layer the ham and cheese on the bottom half. Put it together and put the whole thing in a baking dish. With a sharp knife, cut through each roll. Then pour the sauce over all and bake.

  10. 10

    bev @ bevcooks — April 25, 2014 @ 9:29 am

    You have leftovers, right? I’m comin’ over.

  11. 11

    Victoria — April 25, 2014 @ 3:59 pm

    I made these for dinner last night…they are the bomb diggity! And I could drink that sauce. YUM!

  12. 12

    Tracy — April 29, 2014 @ 2:40 am

    I hate mayo plain too! My whole family makes fun of it because I’ll eat it when it’s mixed into other recipes, but if I see the whole jar out, I gag! It’s the worst.

    Moving on to more delicious things… I made these on Saturday for a game night and they were a hit! The only problem was that they were a tad bit messy, but I’ll take flavor over mess any day! People gladly took breaks from our game of cards to take bites of these scrumptious sandwiches!

    Looking forward to trying more of your recipes!

  13. 13

    Angela Bianco — May 21, 2014 @ 6:19 pm

    These look and sound very delicious, but are they very messy while you’re attempting to eat them? If I serve them to my guests (on the deck w./drinks before our cookout) would the ladies get their hands all greasy and nasty? Should I serve them with a knife & a fork?

    • Jessica replied: — May 21st, 2014 @ 6:23 pm

      They are messy, but not knife & fork messy. I would just serve them with lots of napkins and it should be fine. Once people take a bite, they seriously won’t care how messy they get! 😉

  14. 14

    Jan Walton — May 27, 2014 @ 7:59 pm

    I have made these many times! In my recipe book they are called “Those Sandwiches:” I use Ham/Swiss, Roast Beef/Pepper Jack and Turkey/Cheddar. They are always a hit!!

  15. 15

    Carol — September 20, 2014 @ 12:00 pm

    Had these at work this week, yes messy but OHH SOOO GOOD!!! As I am on the phone all day and use pen a paper, I chose to use a knife to cut into bite sized pcs and a fork so that I could still answer the phone. Will make these for family party along with pasta and potato salads.

  16. 16

    toni — September 20, 2014 @ 12:49 pm

    What substitute could be used for the Hawiian buns …. not available in Canada.

  17. 17

    Jan — September 20, 2014 @ 1:39 pm

    (toni — September 20, 2014 @ 12:49 pm

    What substitute could be used for the Hawiian buns …. not available in Canada.)

    If you have any kind of a dinner sweet roll, that should work.
    Hawiian buns are just a sweeter bread then regular.

  18. 18

    Jan — September 20, 2014 @ 1:44 pm

    Fantastic recipe and blog Jessica! Thank you !!

  19. 19

    Margaret Kelly — September 20, 2014 @ 4:02 pm

    This looks like the best sandwich I’ve seen in ages!!

  20. 20

    Pam — September 20, 2014 @ 8:28 pm

    That is the same recipe called “Funeral Sandwiches”! They are delicious and easy to make.

  21. 21

    Susan — September 20, 2014 @ 11:42 pm

    Can also be made with French sandwich rolls, turkey/provolone, roast beef/pepper jack cheese. De-elish!!

  22. 22

    Cheryl — September 21, 2014 @ 9:38 am

    They are less messy if you combine all the ingredients with the softened butter ( don’t heat) and spread on the rolls and heat. These are also killer on croissants

  23. 23

    Hope — September 21, 2014 @ 3:53 pm


  24. 24

    Hope — September 21, 2014 @ 3:55 pm


  25. 25

    Eleanor — September 21, 2014 @ 8:06 pm

    Found Hawiian buns in Canada in Superstore. Not slider size, just regular burger size.

  26. 26

    Justine — November 17, 2014 @ 4:20 pm

    i don’t save these for game day only no way!!!!!!!
    I make them for dinner often, they reheat great for lunch at work IF there are any leftovers!!!!!
    In the winter (like tonight) they are great paired with home made broccoli and cheese soup.

  27. 27

    Karen K — December 22, 2014 @ 11:43 pm

    Made these tonite. Followed recipe exactly except used Gruyere on some of the rolls, & Gouda on some. SOOOO good. Weird pouring sauce over the rolls. Thought they’d be soggy, but it made the sandwiches VERY flavorful :))). Served with a good coleslaw. Whole family lived these!

  28. 28

    Shari Engels — January 14, 2015 @ 8:19 pm

    Been making these for years (one with sauce on bun and one with sauce poured over entire sandwich) and ALWAYS get rave reviews.

  29. 29

    Becky M — January 27, 2015 @ 3:51 pm

    Shari Engels, Wondering since you have made them both ways, sauce on bun and poured over entire sandwich. Which one do you prefer best? I have the ingredients and will make them tonight. My husband thinks sauce on the bun would be better. His reason is, it would not be as messy. I want to try pouring over the buns. I would appreciate comments :)

  30. 30

    Beth B — January 30, 2015 @ 12:39 am

    I don’t like mustard or mayonnaise. Could they be eliminated or substituted?

  31. 31

    Kathy — February 11, 2015 @ 5:14 pm

    Making for a funeral but want to do night before.can that be done an if so do I wait to pour sauce until right before I bake it??

  32. 32

    Jeanne J. — March 26, 2015 @ 2:43 pm

    OMG! These look heavenly! I think I’m drooling here.

  33. 33

    Jan — May 11, 2015 @ 3:40 pm

    I have made these often. Great to serve for a luncheon or card party serve along with a salad, relish tray and chips. I make with all the ingredients brush on inside of buns. Less messy but still delicious. Use full size Keiser rolls and wrapped in foil to bake. They can be made ahead. Heated and served hot. Every one loves them. Especially the men.

  34. 34

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  35. 35

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  36. 36

    Donna m. — August 2, 2015 @ 5:19 pm

    What a fantastic recipe. I have never had anything like it…….the sauce is so good, and it made my dinner. This is a keeper.

  37. 37

    Cyndi — October 23, 2015 @ 7:12 pm

    These are a new favorite in my house. We are having them tonight for a sleepover. So easy to make ahead and everyone loves them!!!

  38. 38

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  39. 39

    cathy — November 18, 2015 @ 5:01 pm

    Can I make these sliders a day ahead with the sauce poured over top and bake up the next day? Or would it be better to put the sandwiches together ahead of time and then pour sauce over right before I bake them? I need to make at least 48 ahead of time….

    • Jessica replied: — November 23rd, 2015 @ 11:07 pm

      I would put the sliders together, but with to pour the sauce on them right before baking. That way they don’t get soggy. I hope you enjoy them as much as we do! :-)

  40. 40

    June Miller — January 17, 2016 @ 6:22 am

    I love mustard, and these look great. What is a slider, and also what are Hawaiian rolls like? I am guessing I could use any sort of roll?

    • Jessica replied: — January 28th, 2016 @ 1:37 pm

      A slider is a small sandwich/burger. Hawaiian rolls are a brand of rolls that are slightly sweet and very soft bread. You could substitute any super soft, slightly sweet dinner roll!

  41. 41

    Amada — February 9, 2016 @ 5:16 pm

    Do you think I can make these in a skillet

  42. 42

    Amada — February 9, 2016 @ 7:20 pm

    Can You Make This In skillet

    • Jessica replied: — February 9th, 2016 @ 8:48 pm

      Hi Amada, I do not think these would cook properly in a skillet. You really need an oven or a mini convection oven.

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