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a tray of connected golden Hawaiian sweet rolls filled with folded ham, melted pale Gruyère and soft golden onion strands, with poppy-seed butter on the tops and one corner slider slightly separated
Melissa Hart

Ham and Cheese Hawaiian Roll Sliders

Gruyère and slow-softened onions make these different from a plain deli-ham tray. Cook the onion until its moisture is gone, then spread it thinly so you can still cut through the rolls without pulling the filling out. Dijon butter gives the sweet tops a little bite. Keep the first part of the bake covered so the cheese melts before the rolls darken, and let the finished tray settle for five minutes before cutting along the seams.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 10 oz thinly sliced deli ham
  • 6 oz Gruyère cheese sliced
  • 1 medium yellow onion thinly sliced
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter melted
  • 2 tsp Dijon mustard
  • 1 tsp poppy seeds
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 350°F and line a 9-by-13-inch baking pan with parchment. Cook onion in oil over medium-low heat for 18 to 20 minutes, stirring, until soft and golden with no wet liquid remaining.
  2. Slice the connected rolls horizontally into one top slab and one bottom slab. Place the bottom in the pan and layer on half the cheese, ham, onions and remaining cheese.
  3. Replace the top slab. Mix butter, Dijon, poppy seeds and pepper and brush evenly over the rolls.
  4. Cover loosely with foil and bake for 15 minutes. Uncover and bake for 8 to 10 minutes until the cheese melts and the center reaches 165°F.
  5. Rest for 5 minutes and cut through the roll seams to make 12 sliders; serve 2 per person.