Ham and Cheese Sliders

I know what you’re thinking: ham and cheese sliders? Really? Do we, as a society, need a recipe for something a toddler could put together with one hand while holding a juice box in the other? Yes. Yes, we do. Because the art and science of a well-constructed ham and cheese sandwich is real, and nothing exposes that truth faster than a platter of sliders—those tiny, innocent-looking sandwiches that will absolutely betray you and turn into a spongy, disappointing mess if you don’t layer them for a purpose.

This slider recipe, developed by our colleague Jasmine Smith in our Birmingham, Alabama test kitchen, takes everything appealing about classic pull-apart ham and Swiss sliders (savory ham, melty cheese, spongy, sweet Hawaiian rolls) and turns it into a warm, cohesive, and glorious pull-down situation. The magic is in the engineering. A tangy spread of relish, mayonnaise, and mustard sits at the bottom, where it acts as a moisture barrier instead of a soggy machine. The cheese sits in a single, even layer to melt cleanly, anchoring the ham so it doesn’t slide around like charcuterie tectonics. The honey drizzled over the cheese adds a sweetness that pairs wonderfully with the ham and rolls without soaking the bread.

Next comes cooking in two stages: first covered to warm the inside without browning the top too much; then uncovered, after brushing with a chive-mustard-butter glaze which becomes shiny and golden in the oven. The buns are just crispy enough on the edges while remaining soft in the center, and they come out moist, aromatic, salty-sweet and very to snack on.

They’re perfect for feeding a crowd: vacationers, hungry kids, or an entire living room of soccer fans who have mysteriously forgotten how to feed themselves. Assemble them ahead of time, bake if necessary, and watch them disappear quickly. Even the simplest sandwich deserves a moment of grandeur.