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Nothing but delicious Rhodes dinner rolls and flavorful sliced ham, topped with sweet pineapple slices, ooey gooey Swiss cheese, slathered in a delicious maple mustard sauce, and baked to golden brown perfection. THESE Hawaiian Ham & Swiss sliders, friends, you will have on permanent repeat in your home!
Keep these sliders easy with Rhodes Warm & Serve rolls (I keep a few bags of these in the freezer for an easy warm-up when needed!). One bag of rolls is perfect for a 9 by 13 inch pan!
You’ll pop them in the oven to warm (don’t heat them the entire time, we just want them warm enough to slice) and then slice them in half. While they are in the oven you can get going on the rest of the easy prep.
If you haven’t ever used Rhodes Warm & Serve rolls, give them a try! They store in the freezer and can be baked straight from the freezer (you can even bake only a few at a time, if needed) in only 20 minutes or so. Crazy convenient!
Tip: Set the pineapple on a plate lined with paper towels for a few minutes before using them. This helps keep the buns from getting soggy.
How thick should I get my ham sliced?
If you are getting your ham sliced from the deli, about 1/8 to 1/4 inch thick slices is about perfect to fold over a couple of times for each bun.
Shaved ham that comes pre-packaged also works great, too.
Putting the ham on the bottom of the slider bun with the pineapple on top of the ham helps protect the bun from getting soggy.
As Mary Berry would say… “nobody likes a soggy bottom!” –comment if you know who Mary Berry is, we are probably besties :)!
Topping the pineapple with swiss cheese allows the cheese to melt down into the sandwich and act like glue for the whole sweet, gooey business.
Cheese glue should be a thing, right? So good!
Can I use another cheese than Swiss?
Of course! I would suggest provolone or another white cheese but test out your favorite! Cheese always wins.
This maple mustard glaze is EVERYTHING. Don’t skip it. The tangy mustard mixed with the maple syrup and butter (BUTTER!) gets poured all over those beautiful buns to elevate these sliders from sad funeral food to … POW – IN YOUR FACE – WANNA MARRY you sliders.
No exaggeration here…you must do the glaze!
Why do I need to let the glaze sit before baking?
The longer you let the glaze sit before baking ( I suggest at LEAST 10 minutes but if you can go even a couple hours…the better!) the more flavorful your sliders will be. That glaze will soak into the buns and allow that butter to glisten and shine when baked.
I might have a wee love affair with this glaze.
Can I make this without poppyseeds?
LYING! Of course you can. These sliders won’t look the same but they will taste just as good! If you are making these for a party or to bring somewhere I would recommend you add the poppy seeds (try sesame seeds, those are also good!). But feel free to leave them out on a normal Tuesday night family supper.
I wish you could smell this!
Stick your nose to the computer and imagine hot bread, spicy mustard, creamy cheese, and salty ham. Can you smell it? It’s amazing, right!
I know! So good! The best part is that these are crazy simple to make, easy to make ahead and then bake later, great as leftovers (I recommend reheating in aluminum foil and in the oven) and fantastic to customize.
Some ideas for customizing these ham & swiss sliders:
- add sauerkraut
- try a different meat like roast beef or shredded chicken
- add sliced onion or peppers
- swap out the cheese for a spicy cheese
- after cooking, add lettuce and tomato
- try using portobello mushroom instead of ham for a veggie option
easy Hawaiian Ham & Swiss SlidersPrint Pin Rate
- 1 can pineapple slices you need 12 slices, you may need a second can to get 12.
- 1 pkg Rhodes Warm & Serve Dinner Rolls
- 1 stick melted butter
- 3 teaspoons maple syrup
- 4 teaspoons spicy dijon mustard use a fun mustard, if you have it. But yellow mustard is just fine!
- 2 tablespoons poppy seeds
- 1 teaspoon sea salt
- 1 lb sliced ham (sliced about 1/8 inch thick)
- 12 slices swiss cheese
- Place frozen dinner rolls into 9 by 13 baking pan (you may have to squish them in) and bake for 10 minutes at 350 degrees. –just until they are thawed and able to be sliced easily.
- While the rolls are baking, drain the pineapple well and then place the slices on to a plate lined with paper towels to let them dry even more.
- Stir together melted butter, honey, mustard, poppy seeds, and sea salt.
- When the rolls are able to be sliced, slice the rolls in half and set the tops aside.
- Layer the bottoms with ham, pineapple, and then the cheese. Add the tops back.
- Pour the butter mixture over the top of the sandwiches, brush all over the top, and let sit for 10 minutes.
- Bake for an additional 15-20 minutes or until golden brown and cheese is melted.
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