Ham and Turkey Sliders
These Ham and Turkey Sliders turn soft Hawaiian rolls, deli ham, smoked turkey, melty provolone, and a buttery garlic topping into an easy baked appetizer that’s ready in about 20 minutes. Warm, cheesy, packed with classic club sandwich flavor, and on the table fast.
I’ve been making these for years for everything from holiday gatherings and potlucks to casual get-togethers where I need something I know people will actually eat. Every time I set out a tray, they disappear before I can grab one for myself.
Why You’ll Love These Sliders
When I’m planning a menu for guests, I always look for recipes that deliver big results without keeping me stuck in the kitchen. These sliders do exactly that.
- Ready in just 20 minutes
- Made with simple, easy-to-find ingredients
- Perfect for parties, holidays, potlucks, and easy family dinners
- Easy to customize with your favorite club sandwich toppings
- Great for making ahead
- A smart way to use leftover holiday ham or turkey
- Warm, cheesy, buttery, and seriously hard to stop eating
- Rated 4.75 stars from more than 160 readers
What Readers Are Saying
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“Tried these tonight, and yummy! You officially have a new stalker, I mean fan of fun food recipes, lol. Thank you!” – La Donnaāāāāā
“My husband loves me a little more since his first bite of these sliders! So glad I found your recipe! GO DAWGS!!!” – Cynthia
Ingredient Notes
You only need a handful of ingredients to make these sliders, and each one helps build that classic club sandwich flavor.
- Hawaiian Rolls – I love using Hawaiian rolls because their slight sweetness pairs perfectly with the savory ham, turkey, and cheese. Dinner rolls work too, but Hawaiian rolls are my go-to.
- Mayonnaise and Dijon Mustard – This simple spread adds flavor and helps keep the sliders moist. The Dijon gives everything a little extra zip without overpowering the other ingredients.
- Ham and Turkey – I like the combination of honey ham and smoked turkey because it creates that classic club sandwich flavor. Thinly sliced deli meat layers easily across the rolls, and this recipe is also a great way to use leftover holiday ham or turkey.
- Provolone Cheese – Provolone melts beautifully and has a mild flavor that works well with both meats.
- Butter, Parsley, and Garlic Powder – The seasoned butter brushed over the tops of the rolls is what gives them that golden, lightly crisp finish. Don’t skip itāit adds a lot of flavor for such a simple step.
Variations
One of the reasons I make these so often is how easy they are to customize.
- Bacon: Add crispy bacon for an even more classic club sandwich flavor.
- Tomato: Thin slices add freshness and help balance the richness.
- Red onion: A great option if you like a little crunch and bite.
- Spinach: For a more traditional club sandwich feel, add fresh spinach before serving. I prefer it over lettuce because it holds up better and stays crisp longer.
How to Make Ham and Turkey Sliders
These sliders come together quickly because you’re essentially building one large sandwich and baking it all at once.
- Build the Layers: Spread the mustard-mayo mixture onto both cut sides of the rolls, then layer the ham, turkey, and provolone evenly across the bread. I like to make sure the meat reaches all the way to the edges so every slider gets the perfect balance of flavors.
- Bush and Bake: Once the tops are in place, brush them generously with the garlic butter mixture. As the sliders bake, the tops become golden, the cheese gets perfectly melty, and the flavors come together into one warm, pull-apart tray of sandwiches.
- Slice and Serve: Let the sliders cool for a minute or two before cutting. The cheese will still be nice and gooey, but the sandwiches will hold together much better.
Tips for the Best Sliders
These sliders are pretty straightforward, but a few simple tricks will help them turn out their best every time.
- Don’t skip the butter topping. It’s what gives the rolls their golden color and adds a ton of flavor.
- Use a serrated knife to slice the rolls. You’ll get cleaner cuts without squishing the bread.
- Overlap the cheese slightly. This helps ensure every slider gets plenty of melty cheese.
- Take the meat all the way to the edges. Every slider should have the same balance of ham, turkey, and cheese.
- Plan for extras if you’re feeding a crowd. I’ve served these at everything from holiday gatherings to casual parties, and they’re always one of the first appetizers to disappear.
Make-Ahead and Storage
One of the reasons I love these sliders for entertaining is that most of the work can be done ahead of time.
Make Ahead
Assemble the sliders up to 24 hours in advance and cover them tightly with plastic wrap or foil. Refrigerate until you’re ready to bake.
For the best texture, wait to brush on the butter topping until just before the sliders go into the oven. Then bake as directed.
Storing Leftovers
Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the sliders in a 325-degree F oven until warmed through. This helps keep the rolls from getting soggy and brings back some of that fresh-from-the-oven texture.
The microwave works if you’re in a hurry, but the bread will be softer.
As someone who’s hosted more parties than I can count and spent years behind a bar feeding hungry people, I can tell you leftovers rarely stick around long. But when they do, these sliders reheat surprisingly well.
Ham and Turkey Sliders Recipe FAQ
Can I double the recipe?
Absolutely. For larger gatherings, I either split the sliders between two baking trays or bake the whole batch on a half-sheet pan.
Can I use different rolls?
Yes. Hawaiian rolls are my favorite, but standard dinner rolls or butter-flavored Hawaiian rolls are great substitutes.
What other cheeses work well?
Swiss, mozzarella, Monterey Jack, and mild cheddar are all great options.
Can I use leftover holiday ham or turkey?
Definitely. This recipe is a great way to use leftovers from Thanksgiving, Christmas, or Easter. Just slice the meat thinly so the sliders are easy to bite into.
Can I serve these for dinner?
Absolutely. Pair them with chips, a salad, soup, or your favorite side dish for an easy meal.
Ham and Turkey Sliders Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil. Set aside.
- Use a serrated knife to cut the 12 Hawaiian style rolls in half horizontally, separating the tops from the bottoms. Leave the rolls attached to each other – don't pull them apart first. Set the bottom slab on the prepared baking sheet.
- In a small bowl, whisk together 1/4 cup mayonnaise and 1 1/2 tablespoons dijon mustard. Spread half of the mayo mixture over the cut side of the roll bottoms.
- Lay the 8 slices honey ham and 8 slices smoked turkey over the roll bottoms so the bread is covered edge to edge. I'm usually able to put 4 slices per layer. Lay the 6 slices provolone cheese over the meats, letting the slices overlap until all the meat is covered. Add any optional toppings you're including now.
- Spread the rest of the mayo mixture over the cut side of the roll tops. Carefully place the roll tops over the cheese, cut side down.
- Melt 2 tablespoons unsalted butter in a small bowl. Stir in 1/2 teaspoon dried parsley and 1/4 teaspoon garlic powder until combined. Use a pastry brush to spread the butter mixture all over the tops of the sliders.
- Bake the sliders for 15 minutes, or until the cheese is melted and the rolls are golden and slightly crispy.
- Remove from the oven and use a spatula or sharp knife to cut the sliders apart. Serve warm.
Notes
- Make it ahead: Assemble up to one day in advance, cover, and refrigerate. Add the butter topping just before baking.
- Double the batch easily. Make two trays (or one half sheet pan) and bake at the same time if your oven has the space.
- Leftover holiday ham or turkey works great here. Just slice it thin enough that the sliders are easy to bite into.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325Ā°F oven until warmed through.
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Putting together a full appetizer spread? These reader favorites pair perfectly with these sliders.
Tried these tonight, and yummy! You officially have a new stalker, I mean fan of fun food recipes, lol. Thank you!
Haha! Awesome!! I’m glad you enjoyed them.
My husband loves me a little more since his first bite of these sliders! So glad I found your recipe! GO DAWGS!!! š ā¤ļøš
You will make me walk like Michelin man but I do not complain ! Can you believe that ? š
Can you make these a day ahead and cook later, like the next day.
Hi Shirley! Yes, You can prep them the day before up to the baking step and then cover with tin foil or plastic wrap and refrigerate. Then bake when you’re ready. You may want to add a couple more minutes so everything is warmed all the way through.
Do you think these could be frozen and put in school lunch boxes for later? Thanks so much!
Hi Jennifer! I haven’t tried freezing these sliders. I’d do a test freeze batch and see how it goes. I’d love to know if it works out. š
Hello can you make the sliders the morning before work, will they still be fresh by lunch time
Hi Shenell. Are you baking them and then taking them to work? I’ve had these sliders sit out on a platter for a few hours during Super Bowl and they’re just fine the whole time. They cool down of course, but they still taste great! š
I do not quite get what kind of ham/turkey to use. Deli or prepackaged? These look wonderful!
Hi Elisabeth! I used deli ham – the Oscar Meyer packaged stuff. You could go to the deli counter and order your meats, or use leftover holiday ham/turkey if that’s what you have one hand. It’s a really flexible recipe. š
Can these be assembled the night before?
They sure can! Just cover ’em with plastic wrap while they hang out in the fridge. š
Hi, these look like a delicious variation of the ham and cheddar sliders I usually make. I love the idea of lettuce, tomato, and bacon toppings. Would you serve them separately and let everyone put their own on?
Hi Julie. The bacon and tomato are fine to add before cooking. The lettuce would wilt, so you’d want to wait on that one. I would let everyone add their own, that way the lettuce is as crisp as possible when they bite into the slider. Option B would be to let the sliders cool to room temp and then add the lettuce.