These Ham and Swiss Sliders are a delicious, easy way to use leftover (or deli) ham. The Rosemary-Dijon Aioli and buttery topping send them over the top.
These little guys make a great snack or light meal and they look amazing piled on a party platter!
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One of my favorite things about cooking a big ol’ ham is the leftovers; in omelets, in quiches and frittatas, baked in potato dishes, grilled in sandwiches, the list goes on and on.
And sliders. But not just your basic ham and cheese sandwiches. These are Kings Hawaiian rolls split, layered with swiss cheese, ham, and more cheese. The top and bottom are spread with a delicious combination of dijon, mayo, garlic, and rosemary.
But wait, there’s more! We’re going to melt butter, mix in some onion powder and parsley, pour it over the top and bake them in the oven until they’re hot and gooey.
Start by making the aioli (eye-O-lee or ay-O-lee). It sounds fancy but it’s just a kind of Italian mayo…sort of. Mix the mayo and dijon mustard together. Chop the rosemary very fine; stir it and the garlic powder into the mustard mixture.
If you have time, do this early in the day or even the day before so the flavors can mingle. Store it in the fridge until you’re ready to use it.
Next, split the rolls in half, keeping them in one large piece. Don’t seperate them into individual rolls. Take the top half and set it aside.
Put the bottom half in a 9 x 13 inch baking dish. Spread it with half of the aioli.
Layer on 6 slices of swiss cheese.
Then enough ham to cover the cheese; I’m using 9 slices of leftover Easter ham. If you’re using deli ham, just eyeball it. Good coverage is what we’re aiming for.
Helpful tip: if your ham is thick, warm it slightly in the microwave.
Layer on 6 more slices of cheese.
Spread the rest of the aioli on the top half…
…and put it back on.
Finally, melt the butter and stir in the onion powder and chopped parsley then pour it over the top of the rolls.
Bake your little beauties for 15-20 minutes or until the cheese is melted. Cut them apart using a sharp knife. Serve while still warm.
My family devoured this batch in about 10 minutes!
These sliders are an easy make-ahead dish. Put them together the day before then cover and refrigerate. Add an extra 5 minutes to the baking time.
By the way, check out my Sausage Egg, and Cheese Breakfast Sliders for more amazing slider tastiness.
If you try this recipe or have a tip to make it better, be sure to comment below. Click on the first and/or last picture to pin it to your Pinterest boards. Or click on the social media options to share it.