Ham and Turkey Melt Sliders: Cheesy Party Sandwiches

Ham, turkey and Swiss cheese layered with ranch dressing and optional bacon bits make irresistible ham and turkey sliders.

Soft Hawaiian rolls brushed with a brown sugar and pineapple glaze add a sweet counterpoint to the savory meats for a perfect quick meal or party snack.

If you enjoy sliders, try other favorites like BBQ pulled pork sliders, roast beef sliders or Philly cheesesteak-style sloppy joe sliders for different flavor profiles.

Ham & Turkey Sliders on Hawaiian Rolls

This recipe grew from classic ham-and-Swiss and turkey-and-bacon slider ideas. Using the same irresistible brown sugar–pineapple glaze you might use on a hamloaf brings those flavors together into these Ham and Turkey Melt Sliders.

If you love ranch, add extra on the bottom or spread a thin layer on top of the bun as well. The sliders are flexible — swap the ranch for butter, horseradish or a bit of barbecue sauce if you prefer.

These sliders have a warm, familiar flavor that’s a lot like a deli melt. Serve with a salad and chips for a quick family dinner or enjoy them as party food.

You can bake the sliders in a standard oven or make them in a countertop oven or convection toaster oven if you have one. The convection setting speeds cooking and gives a nicely browned top.

Leftover sliced meats from a party meat-and-cheese tray also work great in these sliders, making them an easy use-up meal the day after entertaining.

How to Make Turkey & Ham Melt Sliders

Use a large bread knife to slice the Hawaiian roll package in half. Toasting the cut sides briefly helps prevent soggy buns when you spread on ranch or other sauces.

Decide how you want to dress the rolls: a light layer of ranch, a generous amount on both halves, or a substitution such as melted butter or horseradish sauce. Spread evenly over the bottom halves.

Layer thin slices of ham (folding each slice in half for the right size) across the rolls, then add a layer of thinly sliced Swiss cheese. Repeat with turkey and another layer of Swiss. For a heartier slider, overlap the meat; for lighter sliders, space the slices without overlap.

If you like, warm the open-faced sliders briefly in the oven to take the chill off before adding the final layer and the glaze.

To make the glaze, combine the glaze ingredients in a small saucepan over medium heat, stir until the mixture comes to a boil, then simmer for about one minute. Pour the warm glaze evenly over the assembled sliders and bake until the cheese is melted, the meat is heated through and the tops of the rolls begin to caramelize.

Tips for Making Hawaiian Roll Sliders

• Toasting the roll interiors adds texture and helps keep the buns from getting soggy.
• Adjust the amount of ranch to suit your taste, or swap for horseradish or barbecue sauce for a different flavor.
• Swiss cheese can be substituted with white or yellow cheddar, Colby Jack, or your preferred melting cheese.
• Thinly sliced lunchmeat and thin cheese slices layer neatly and melt evenly.
• Bacon bits add savory crunch but are optional.
• Warming each assembled layer briefly in a warm oven before adding the top bun speeds overall baking time and helps everything melt together.
• Sliders are best served right after baking but reheat well the next day; they do not freeze well fully assembled. If you need to save ingredients, freeze rolls, meat and cheese separately and assemble before baking.

A simple appetizer pairing is a platter of salami roll-ups or other small bites to serve alongside the sliders.

Other Easy Sandwich Recipes

• Mushroom Swiss burger sliders
• Philly cheesesteak sloppy joes
• Ham and cheese roll-ups
• Slow-cooker pulled pork
• Air fryer pizza sliders