Baked ham and cheese sliders are a Midwestern party classic. Store-bought Hawaiian rolls are filled with deli ham and cheese and topped with a flavorful melted butter mixture before being baked to crispy, cheesy perfection. We’ve put a new twist on the traditional recipe with Wisconsin smoked gouda cheese and apricot jam. A sprinkle of shredded Wisconsin parmesan and red chile flakes give these sliders extra flavor and crunch (but feel free to leave out the chile flakes if you prefer a less spicy alternative).
Make these super-easy, crowd-pleasing sliders in 8 easy steps:
1. Slice dinner rolls in half horizontally. Place bottom halves on sheet pan.
2. Spread with apricot preserves.
3. Place 1 folded slice of ham on each.
4. Top ham with shredded Wisconsin smoked gouda.
5. Cover with top halves of rolls.
6. Brush tops of rolls with mixture of melted butter, Dijon mustard and onion flakes.
7. Sprinkle with Wisconsin parmesan and chile flakes.
8. Bake 20 minutes at 350°F.
Get the recipe below, and find out how to create even more easy baked slider variations in the Harvest issue of Grate. Pair. Share.
Baked Ham & Smoked Gouda Sliders
Servings: Makes 12 sliders
12 dinner or Hawaiian rolls
1 cup apricot preserves
12 slices smoked ham
3 cups (12 ounces) Wisconsin smoked gouda cheese, shredded
4 tablespoons butter
1 tablespoon Dijon mustard
1 tablespoon dried onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1 ounce) Wisconsin parmesan cheese, shredded
1 tablespoon red chile flakes, optional
Heat oven to 350°F.
Slice dinner rolls in half horizontally. Place bottom halves on sheet pan. Spread with apricot preserves. Place 1 folded slice of ham on each dinner roll. Top with shredded smoked gouda. Cover with tops of rolls.
Melt butter in small saucepan or microwave-safe bowl. Add mustard, onion flakes, salt and pepper. Mix well to combine. Brush mixture over roll tops. Sprinkle with parmesan cheese and chile flakes, if desired.
Bake 20 minutes, or until sliders are warmed through and cheese is melted.
Sliders may be made 1 day in advance. Cover and refrigerate until ready to bake.