baked ham and cheese sliders

baked ham and cheese sliders

So I know I mentioned a while ago that I wanted to improve my football food game (unintentional, sorry) and then there was nothing.  And now, much to the dismay of Gerrit (and me honestly because how is time moving so quickly this fall?), we are in the last month of college football season.  I don’t mind it so terribly much, because Auburn’s season hasn’t been that great and once we get through football season we get Christmas, but still…October through December are my favorite three months of the year generally, and we are moving through them so fast.

But I digress.  Football food.  Particularly sliders, which are a great football party food because a) easy to make and b) easy to eat in front of the TV.  I’ve made these a couple times this season until I finally found the combo I liked best (adding spanish pork and taking the mustard out of the sauce).

And I know there are only like 3 games of the regular season left for college football, but some of the biggest games are yet to come, so if you’d like some other football food ideas, here are some of my other favorites:

rosemary roasted chickpeas
sausage stuffed mushrooms
savory chicken drumettes
baked potato soup
tailgate tea
brown butter blondies
monster cookies

baked ham and cheese sliders


baked ham and cheese sliders

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes 12 sliders

There are a lot of different ways you can make these; this is just my favorite. You can use or not use Spanish pork. You can also add Dijon mustard to the sauce (which Gerrit likes but I do not particularly). You can spread mayonnaise on the inside of the rolls. Just find the way you like them best.


  • 1 package of 12 hawaiian rolls
  • 1/4 lb. deli ham, thinly sliced
  • 1/4 lb. deli Spanish pork, thinly sliced
  • 1/4 lb. swiss cheese, thinly sliced
  • 4 tablespoons butter, melted
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 tablespoon poppy seeds


  1. Preheat oven to 350 degrees F.
  2. Use a serrated bread knife to slice the rolls horizontally so that they open up as one big sandwich. Lay the ham, pork, and cheese evenly over the bottom half of the bread, and then put the top half over it. Place the rolls in a high rimmed baking dish so that they fit tightly. (7 x 11 inches works well for me. You just want something with as tight a fit as possible.)
  3. In a small bowl, combine the butter, Worcestershire sauce, and poppy seeds. Brush the mixture over the top and down the outer edges of the rolls. (You probably won't use all of the mixture, and that's fine.)
  4. Cover the dish with foil and bake for about 15 minutes, until the cheese is melted.
  5. Use a knife or spatula to cut in the creases of the rolls to separate them out, and serve warm.

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