Ham and Swiss Sliders: Make-Ahead Party Sandwiches with Dijon Butter

Ham and Swiss sliders are small, soft sandwiches baked together as one tray: sweet dinner rolls, thin-sliced ham, melty Swiss cheese and a tangy Dijon-butter glaze that turns golden in the oven. They taste savory, a little sweet and rich, and you cut the whole tray apart in one go. With the holiday season about six weeks away, they are the kind of food that disappears first at a party, and you can build the whole tray a day ahead.

Why this tray works for a crowd

Everything is done in one pan, so there is no sandwich-by-sandwich assembly while guests wait. The glaze soaks into the bread as it bakes, which keeps the rolls moist instead of dry, and the foil cover steams the filling until the cheese is fully melted. It suits Christmas Eve, a Boxing Day buffet, New Year’s Eve, a game day spread or a relaxed weeknight dinner with soup.

Choosing the right ingredients

• Rolls: Soft, slightly sweet dinner rolls sold as a connected block are ideal (Hawaiian-style rolls in the US, soft white or brioche-style rolls elsewhere). Keep them joined so you can slice the whole block in half horizontally with one cut.
• Ham: Good-quality thin-sliced deli ham, such as honey or smoked ham. Leftover roast ham from Christmas works beautifully when sliced thinly.
• Cheese: Swiss cheese melts smoothly and has a mild nutty flavor. Emmental, Gruyère or a mild white Cheddar are good substitutes.
• Glaze: Melted butter, Dijon mustard, Worcestershire sauce, onion powder and poppy seeds. Dijon is a smooth, tangy French mustard; any mild yellow or wholegrain mustard can stand in.

Tips for the best sliders

• Cover the tray with foil for the first baking stage so the cheese melts before the tops brown, then uncover to crisp them.
• Spread a thin layer of mustard or mayonnaise on the bottom rolls if you like extra moisture.
• Fold the ham into loose ruffles instead of laying it flat. It makes the sliders taller and juicier.
• Pour the glaze evenly, including between the rolls, and brush the tops well so every bite is seasoned.
• Let the tray rest for five minutes before cutting. The cheese sets slightly and the sliders hold together.

Variations

• Turkey and cranberry: Swap the ham for sliced turkey and add a spoonful of cranberry sauce. A good use for Thanksgiving leftovers.
• Spicy: Add sliced pickled jalapeños and use pepper jack instead of Swiss.
• Sweet and savory: Whisk a tablespoon of brown sugar into the butter glaze.
• Vegetarian: Layer roasted mushrooms, spinach and extra cheese in place of the ham.

Serving ideas

Serve with a crisp salad or a cup of tomato soup for dinner, or put the tray on a holiday buffet next to deviled eggs, a cheese board and a bowl of pickles. A tangy side such as coleslaw or quick pickled cucumbers balances the richness.

Make ahead and storage

Assemble the sliders in the pan, pour over the glaze, cover and refrigerate for up to 24 hours, then bake straight from the fridge, adding about five minutes to the covered stage. Leftovers keep in the fridge for up to three days in an airtight container; reheat covered at 160 C (325 F) for about ten minutes. For longer storage, wrap baked and cooled sliders individually and freeze for up to two months. Always keep deli meats refrigerated, and serve the tray hot or within two hours of leaving the oven.

Note for cautious eaters: deli ham is quite salty, so this is not an ideal dish for people on a low-sodium diet, and the glaze contains Worcestershire sauce, which usually contains fish (anchovies).