Pioneer Woman Ham And Cheese Sliders Recipe

Okay listen. These Pioneer Woman Ham And Cheese Sliders? Ridiculously easy. Like you slap ’em together half asleep and they still turn out melty and golden and weirdly fancy for something built on dinner rolls.
Bonus? They’re cozy, cheesy, kinda smoky — and budget-friendly too if you don’t go overboard on deli ham.

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Ingredients Needed:

• 16 oz. package dinner rolls – leave the sides stuck together. Way less annoying to prep.
• 1/3 cup mayo – yep, mayo. It works.
• 2 Tbsp. Dijon mustard – gives it bite. Not too sharp.
• 1 Tbsp. chopped pickled jalapeños – spicy hit. Optional but sooo good.
• 2 tsp. honey – just a lil sweetness to mellow the mustard.
• 4 oz. Swiss cheese – sliced. Melts beautifully.
• 8 oz. ham – thin sliced, not the thick stuff. Layer-friendly.
• 4 oz. cheddar cheese – for that extra sharp punch.
• 1 Tbsp. olive oil – for brushing the tops.
• 1 tsp. poppy seeds – classic slider top look.
• 1 Tbsp. chives – sprinkle at the end. Totally skippable but cute.

How To Make Pioneer Woman Ham and Cheese Sliders:

Toast the rolls:
Turn on the broiler. Cut the whole block of rolls in half horizontally — like a sandwich. Broil both sides till lightly toasted. Don’t walk away. They go from golden to black in seconds. Learned that the hard way.

Mix the sauce:
Whisk together mayo, Dijon, jalapeños, honey. It shouldn’t be too runny. Taste it — if it feels too sharp, add a touch more honey.

Assemble the sliders:
Spread the sauce generously on both sides of the rolls. Lay down Swiss cheese first, then ham, then cheddar. Cap it with the roll tops.

Bake it all:
Brush the tops with olive oil. Sprinkle poppy seeds. Cover with foil. Bake at 350°F for 10 mins. Uncover, bake 10–15 mins more till cheese is gooey and tops are golden. Chives go on right before serving. Cut into individual sliders.

Recipe Tips:

• Don’t over-sauce. It’ll soak the bread and turn mushy. Go even but not crazy.
• Want extra crisp bottoms? Use a hot cast iron pan to bake, no parchment.
• Skip jalapeños if serving kids — or sub with sweet relish.
• Serve warm. Reheating’s okay but they’re best hot from the oven.

How to Store & Reheat:

Room Temp: Eat within 2 hours. Gets soggy fast.
Fridge: Store in airtight container, up to 3 days.
Freezer: Wrap individually, freeze up to 1 month. Reheat in oven or air fryer for crisp edges.

Nutrition Facts (Approx. per slider):

Calories: 230
Sodium: 480mg
Protein: 11g
Fat: 14g
Carbs: 17g
Fibre: 1g
Sugar: 3g

FAQs:

Can I use different cheese?
Totally. Havarti or provolone would be delish. Even pepper jack for more heat.

What if I hate mayo?
You can skip it or use Greek yogurt as a base — still creamy, just tangier.

Do I have to use poppy seeds?
Nah. They’re just for that bakery-style finish. Toasted sesame seeds work too.

Can I make these ahead?
Yes, assemble and refrigerate. But wait to bake till right before serving so they don’t get soggy.

Is there a gluten-free version?
Use GF rolls and double-check your sauces. Most of the rest is naturally gluten-free.