A golden, buttery ham and cheese bake nestled in soft Hawaiian bread - warm, melty, and the kind of timeless comfort that works for family dinners or any gathering.
Hawaiian Bread Baked Ham and Cheese Sandwich
There’s something about a warm ham and cheese bake that just feels right on the table and we've pretty much all made some version of it. It's simple, cozy, and guaranteed to be one of the first things to disappear at a party.
This version has all the familiar comforts: soft, sweet bread, melty savory layers, and that irresistible buttery topping. It’s the kind of recipe that fits anywhere, from weeknight dinners to potlucks to holiday spreads, and it always brings people back for another slice.
And just like those old‑fashioned cone‑shaped croquettes that quietly evolved into flat patties, my earliest memories of this now‑viral “slider” recipe didn’t start with sliders at all.
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Did You Know? The Original King’s Hawaiian Party Sandwich Wasn’t a Slider at All!
Long before the baked ham‑and‑cheese sandwiches took over Pinterest and the internet crowned the Hawaiian roll “slider,” home cooks were making one big, layered loaf.
They’d slice the whole loaf horizontally, layer in ham and cheese, and top with that buttery, poppy seed glaze, bake and then cut it into wedges for party sandwiches. It was simple, a little old‑school, and absolutely delicious… and it’s the version I’m sharing with you today.
They’d slice the whole loaf horizontally, layer in ham and cheese, and top with that buttery, poppy seed glaze, bake and then cut it into wedges for party sandwiches. It was simple, a little old‑school, and absolutely delicious… and it’s the version I’m sharing with you today.
King’s Hawaiian didn’t introduce their now‑famous 12‑pack dinner rolls until 1983, and those rolls eventually became the base for the pull‑apart sandwiches we think of today. The slider‑specific buns came much later, sometime in the 2010s, long after the recipe trend had already gone viral. So, the beloved “slider” is really a modern twist on a much older party‑sandwich tradition.
Same concept, different vibe and once you know the backstory, the beauty of this recipe really shines.
It’s wonderfully simple: just a few familiar ingredients layered into soft, sweet bread and baked until everything melts together. The result is that perfect mix of buttery and savory, with just a touch of sweet, and the cozy that feels right at home on any table.
Whether you’re serving it as a casual family dinner, setting it out for a gathering, or tucking it into a weekend menu, it’s one of those dishes that always earns a spot in the rotation.
It’s wonderfully simple: just a few familiar ingredients layered into soft, sweet bread and baked until everything melts together. The result is that perfect mix of buttery and savory, with just a touch of sweet, and the cozy that feels right at home on any table.
Whether you’re serving it as a casual family dinner, setting it out for a gathering, or tucking it into a weekend menu, it’s one of those dishes that always earns a spot in the rotation.
No matter which version you grew up with — the big round loaf or the pull‑apart rolls — the magic is the same: soft sweet bread, melty cheese, salty ham, and that irresistible buttery topping that makes everyone go back for “just one more.”
Here's what you'll need to make my King's Hawaiian Baked Ham and Cheese Sandwich:
For the Sandwich:
- 2 round loaves Kings Hawaiian bread (or 2, 12-pack trays of rolls)
- 12 slices savory baked ham (avoid sweet like honey)
- 12 slices Provolone cheese
- 12 slices baby Swiss cheese
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon spicy mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/2 tablespoon minced, dry onions
- 1 teaspoon poppy seeds, optional
Bring meat and cheeses to room temperature, about 30 minutes. This just helps everything get melty quicker!
While you can absolutely use the Hawaiian bread dinner rolls or slider buns, I'm going old school here with the original round bread. I'm also doing a half recipe for just the two of us. If you're having a party do both!
You'll want to use a serrated knife to split the bread as evenly as possible horizontally.
If preparing both loaves, split them both and set aside the tops nearby.
Preheat oven to 400 degrees F. Distribute 6 slices of the ham on each round bread bottom. Since we're using sweet bread, I prefer to use a savory baked ham, instead of a sweeter ham.
Add the slices of provolone on each of the loaves.
Add Swiss cheese.
Place the top half of the bread loaves on top of the cheeses.
You'll want to precut the sandwiches into wedges. Depending on how you're serving this, 8 wedges for sandwiches or up to 16 for party size for each bread round.
For the sauce, you'll need to first melt the butter.
Add the remaining sauce seasonings. This varies among folks but I'm using spicy mustard, Worcestershire sauce, horseradish, garlic powder, minced dried onions and a little Creole or Cajun seasoning.
Add the poppy seeds, if using.
Slide the breads onto the pieces of foil on a baking pan and bring the edges of the foil up around the sandwich to form a boat.
Pour the sauce all over the top and use a brush to even distribute.
Bring the foil up all around to enclose the sandwich. Loosely cover with another piece of foil if needed.
Bake for 20 to 30 minutes, or until warmed through and cheese is melted.
Remove, uncover and return to oven to brown further if desired. Once done, remove and let rest for 5 minutes, running knife back through cuts while still warm. Transfer sandwiches to platter for serving.
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