Ham & Swiss Melt Sliders
FAQ
Do I have to use Swiss cheese?
No. Swiss gives these sliders their classic deli-style flavour, but cheddar, provolone, Gruyère, Havarti, or mozzarella all work well too. Choose your favourite or use whatever you have on hand.
What type of ham is best for these sliders?
Thinly sliced deli ham works best because it layers evenly and heats through quickly. Honey ham, Black Forest ham, or smoked ham are all great choices.
Can I make these without pickles?
Absolutely. The pickles add tang and crunch, but the sliders are just as delicious without them.
Can I double this recipe?
Yes. Simply use two baking dishes or bake in batches if you’re making sliders for a larger crowd.
Chef’s Tips
- Keep the slider buns connected when slicing, it makes them easier to assemble and helps them bake evenly.
- Pat the pickles dry before adding them to the sliders to help prevent the buns from getting soggy.
- Let the sliders rest for a few minutes after baking so the cheese sets slightly and they’ll be easier to slice an serve.
Ham & Swiss Melt Sliders
These warm ham and Swiss sliders are packed with deli-style flavour. Soft buns layered with savoury ham, melted Swiss cheese, crisp sour dill pickles, and a buttery grainy mustard sauce. They’re easy to make, easy to share, and always disappear quickly.
Equipment
- 9×13-inch baking dish
- Small mixing bowl
- Pastry Brush (optional)
Ingredients
- 12 slider buns
- 1 lb sliced ham deli-style
- 12 –16 slices Swiss cheese
- ½ cup sour dill pickle slices (optional)
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp grainy mustard
- 2 tbsp butter melted
- 2 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp freshly cracked black pepper
- Thinly sliced green onions for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Slice the slider buns in half horizontally, keeping the tops and bottoms connected. Place the bottom half in a greased 9×13-inch baking dish.
- Layer the ham evenly over the buns, followed by the Swiss cheese and sour dill pickles. Place the top half of the buns back on.
- In a small bowl, mix together the mayonnaise, Dijon mustard, grainy mustard, melted butter, brown sugar, garlic powder, onion powder, and black pepper.
- Spread the mustard sauce evenly over the tops of the buns.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes, until the buns are golden and the cheese is melted.
- Garnish with sliced green onions if desired. Cut into individual sliders and serve warm.
For extra deli-style flavour: Serve with extra sour dill pickles and mustard on the side.
Notes
- Choose crisp, garlicky sour dill pickles for the best flavour.
- These can be assembled ahead of time, covered, and refrigerated until ready to bake.
- The mustard sauce can be prepared a day ahead and stored in the fridge.
- Swap Swiss cheese for cheddar, provolone, or Gruyère.
- Add caramelized onions for a sweeter, richer version.
- Use spicy pickles or add sliced jalapeños for a little heat.
- Swap the ham for turkey, roast beef, or pastrami.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked sliders wrapped tightly for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes until heated through.
- Avoid microwaving if you want the buns to keep their texture.
Tried this recipe?
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