Baked Ham and Cheese Sliders and my Mother’s Day Brunch Menu (with Recipes)

A pan of Baked Ham and Cheese Sliders is the easiest and tastiest make-ahead main dish for Mother’s Day Brunch. Learn how to make them, and get my entire Mother’s Day Brunch menu with recipes.

Mother’s Day is fast approaching, and I’m always eager to explore a new menu for our annual brunch gathering. This year I tested a new savory dish – Baked Ham and Cheese Sliders. They were so simple to assemble, and you can do most of work a day (or two!) ahead. This is such a time-saver and you won’t have to be tied to the kitchen. Instead, you can spend more time with the special ladies in your life.

This isn’t the first year I’ve shared my Mother’s Day Brunch menu. You can see a previous feast from 2018 right here. This new menu reflects a few items that can be served to those with gluten intolerance. My sweet mother-in-law has a few dietary considerations. So this menu has something for everyone.

Baked Ham and Cheese Sliders
Baked Ham and Cheese Sliders
Baked Ham and Cheese Sliders

Prep the Buns

Start with some ready-made rolls or slider buns. Hawaiian Sweet Rolls are perfect for this. Because they are so soft and delicious, and they also fit perfectly in a 9×9 inch pan. Or, you can use brioche slider buns. They’re slightly less sweet than the Hawaiian rolls, if that matters to you. Remove the rolls from their packaging and, without separating them, slice them in half horizontally.

Then, spread the cut side of the roll bottoms with a mixture of horseradish cream and mayo. And make sure that you’re using horseradish cream – and not straight up horseradish! The latter is too assertive to use as a sandwich spread. (Well, I think so anyway..)

Baked Ham and Cheese Sliders

Layer on Ham and Cheese

Assemble a layer of deli sliced ham on top. Black Forest ham is slightly smoky and very savory, which contrasts the sweetness of the rolls. It’s what I used and recommend. Next, place slices of Swiss cheese in an even layer over the ham.

Place the roll tops on the assembled ham and swiss. At this stage, you can cover the entire pan and store it in the refrigerator for up to two days. Or, you if you’re serving the same day, you can just carry on with the recipe as directed.

Make the Slider Dressing

Melt a stick of butter in a saucepan, then sauté some chopped onion in the butter. Then you’ll add a little brown sugar, spicy brown mustard, Worcestershire sauce, poppy seeds, and garlic powder. Mix this all up and cook until everything looks incorporated and saucy. This only takes about 5 minutes.

Dress the Sandwiches

Pour the mixture from the pan on top of the rolls, or spoon it over if that seems easier. There’s more than enough of the mixture to generously coat all of the rolls.

Cover and Chill Overnight

If you’re making this one day ahead, then you can dress the rolls then refrigerate them overnight. However, if they’re going to be hanging out in the refrigerator for a couple of days, wait to dress the rolls until the day before or the day of baking. Because the dressed sliders may become soggy over time in the refrigerator.

Baked Ham and Cheese Sliders

Serve from the Pan

The sliders will stay warmer longer if they’re kept together and served from the pan. These are delicious warm, but also quite good at room temperature! So even if they cool, they’re still going to taste awesome.

A Gluten-Free Main – Triple Cheese Omelet Bake

Triple Cheese Omelet Bake is another make-ahead gem that often shows up for our Christmas Breakfast. (Who wants to be in the kitchen all of Christmas morning?) But it’s convenient for nearly any occasion, even just for a quick breakfast that you can scoop out and heat up in portions during the work week.

This recipe is naturally gluten-free, provided your cheeses aren’t hiding any gluten in stabilizers or thickeners (so be a label-reader!). I adapt this recipe further, replacing the cheeses and milk with dairy-free options. You can read more about my swaps in the recipe notes in this blog post.

Chilled Bites

Cold shrimp cocktail is a mainstay at most of my gatherings, because it’s refreshing, unfussy, and there’s little work involved. Just get yourself some large cooked cocktail shrimp (tails on) and some ready-made cocktail sauce. Portion some of the sauce in small glasses with a few shrimp arranged around the edges. Or you could put them out buffet-style – all on a plate with the sauce in the center. If you’re looking to up the ante, you could make my Bloody Mary Shrimp Cocktail Shooters, which is easy and a little fancy.

Brunch needs salad, if you ask me. One of my favorites is made with already triple-washed spring mix, sliced strawberries, with a scattering of almonds (or pecans). Serve with your favorite ready-made dressing. I love blue cheese on this, and balsamic vinaigrette is tasty for those who can’t have dairy.

Place a bowl of chilled cut fruit nearby. Melon chunks, berries, and grapes give a nice variety. And they can all be prepped a day ahead and refrigerated overnight.

Fancy Chips

Personally, I love chips with a sandwich. Terra Chips are made of a variety of root vegetables such as yucca, white and orange sweet potato, parsnips, and beets. These look so pretty on the table, and they go well with the ham and cheese sliders. You can find them at just about any grocery store. I serve them often!

Sweet Things

I think I’ve mentioned before that my mom was a pastor’s wife (now retired). So, she’s done her fair share of cooking and serving her community. She often made these Pineapple Orange Muffins for fellowships, potlucks, and receptions. We just love them. They store well and stay moist, due to the entire can of undrained pineapple in the batter. Get the recipe for them right here.

I couldn’t resist making my Cinnamon Roll Bundt Cake for this brunch! Instead of keeping it in cake form, I sliced it into easy to serve pieces. Which also better showcases its swirly interior.

A Citrusy, Rosy Punch

Lemon Sorbet Punch is a trusted favorite for all kinds of parties and receptions (I developed the recipe in 2015!). It starts with a can of frozen lemon concentrate, and if you use the pink lemonade variety, you’ll end up with the rosy hue you see here. Visit this recipe right here.

Baked Ham and Cheese Sliders
Baked Ham and Cheese Sliders

This menu isn’t difficult to put together – especially the make-ahead Baked Ham and Cheese Sliders – also the Triple Cheese Omelet Bake. If you have too little time to make the sweets, I’d recommend a tall platter of your favorite purchased doughnuts (such as Krispy Kreme – the glazed originals for my crowd!)

Happy Mother’s Day to every mom, and to every person who fills that role!

Related recipe: My Mother’s Day Brunch Menu With Recipes

Baked Ham and Cheese Sliders

Heather Baird
These sliders are so easy to assemble, and you can customize them to your favorite meat and cheese, although the combination of ham and Swiss is not to be missed! (See recipe notes for variations). Make them ahead for an easy bake-and-serve dish.
Hawaiian sweet rolls are widely available and one 12 oz. package fits perfectly into a 9×9 inch dish. If you’re looking for a less sweet options, the use brioche slider rolls, which can be found at most grocery stores in the bakery section.
5 from 1 vote
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Brunch, Main Course
Cuisine American
Servings 12 sliders


  • 9×9 inch baking dish


  • 12 oz. Hawaiian sweet rolls (1 package) or brioche slicer buns
  • ¼ cup horseradish cream sauce
  • ¼ cup mayonnaise
  • ¾ lb. sliced deli ham such as Black Forest ham
  • 8 slices Swiss cheese
  • ½ cup salted butter
  • 3 tablespoons chopped onion
  • 1 tablespoon light brown sugar
  • 1 tablespoon spicy brown mustard such as Gulden's
  • 2 teaspoons poppy seeds
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon garlic powder


  • Cut the rolls in half horizontally without separating them.
  • In a small bowl, whisk together the horseradish cream sauce and mayo until thoroughly combined. Spread the mixture over the cut side of the roll bottoms. Place the roll bottoms into a 9×9-inch baking dish with deep sides.
  • Layer ham evenly over the horseradish mixture, followed by the Swiss cheese. Replace the roll tops.
  • Melt the butter in a skillet over medium-high heat. Add the onions and cook while stirring, until the onion is tender and translucent. Stir in the brown sugar, mustard, poppy seeds, Worcestershire sauce, and garlic powder. Stir until the sugar is melted, about 1 minutes.
  • Pour the mixture over the rolls. Cover with foil and refrigerate overnight. (See recipe notes for longer storage).
  • Preheat the oven to 350F.
  • Bake the rolls covered in the foil for 25 minutes. Then uncover and bake until golden brown and shiny on top, about 5-7 minutes more.
  • Serve warm or at room temperature.


Make 2+ Days Ahead: If you need an even longer head start on these sliders, then assemble the sandwiches, cover and refrigerate, but do not add the buttery dressing. Dressed, these can become soggy over more than a couple of days in the refrigerator. Make the dressing and pour over the rolls the day before serving and refrigerate. Or, just do it the day of serving (it only takes about 5 minutes to cook!).
Switch up the flavors!
  • Spicy Chipotle: Use chipotle mayo instead of the horseradish sauce mixture, use deli turkey instead of ham, and add pepper jack cheese instead of Swiss. .
  • Southern BBQ: Keep the horseradish sauce, but add some barbecue sauce to it for a tangy kick. Use pulled pork from your favorite BBQ joint (or grocery store), cheddar cheese instead of Swiss, and serve these with a side of cole slaw.
  • Cuban-Inspired: (Tampa Cuban) Coat roll bottoms with a thin, even layer of mustard instead of horseradish sauce, and keep the ham, but add a layer of Genoa salami. Add slices of dill pickles and Swiss cheese.
Keyword baked sliders, deli ham, ham and cheese sliders, Hawaiian Sweet Rolls, horseradish sauce, make ahead main dish, make ahead party food, poppy seeds, sliders, swiss cheese, Worcestershire sauce
Tried this recipe?Let us know how it was!
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