Ham & Cheese Sliders

Ham & Cheese Sliders

Looking for something fun and simple to make for lunch this summer?  Something the kids and adults will love?  How about these Ham & Cheese Sliders?

These Ham & Cheese Sliders are super easy to make and they’re great for lunch, snacks, and even potlucks.  We serve them during pool parties, the kids and adults love them.  Best of all they’re very easy to make and can be prepped ahead of time.  Just pop them in the oven about half an hour before serving.  They’re great hot or cold.

Here’s what you need to make them!  I’m sure your family will love them as much as mine does.  The kids usually fight over the left overs!

By the way you can use  ham or if you prefer turkey or turkey ham.  I use King’s Bakery Hawaiian Sweet Rolls but if you can’t find them any kind of sweet dinner rolls will work.  I also use the ham and cheese I have sliced at the deli, I like the slices a bit thicker; but you can use the packed have you find at your grocer’s refrigerated case like Oscar Mayer or whatever brand you prefer.  I use Munster Cheese because it melts well and has a mild flavor everyone enjoys, but you can use whatever cheese you like.

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Ham & Cheese Sliders

2 Package King’s Bakery Hawaiian Sweet Rolls

1 Lb.  Sliced Ham

1 Lb. Sliced Munster Cheese or your preferred cheese

1/2 Stick Melted Butter

1 Tsp. Garlic Powder

1 Tbl. Chopped fresh parsley

Cooking spray


Pre-heat oven to 350 degrees.

Spray a 9″ x 13″ baking pan with cooking spray.

Cut dinner rolls in half horizontally.

Place bottom of rolls tightly against each other in the pan, you should be able to fit 36 rolls.

Cut Ham and Cheese slices into squares about the same size as the rolls.

Place 2-3 slices of ham and 2-3 slices of cheese on each roll.

Place Roll tops on the cheese filling.

Mix garlic powder and parsley into melted butter.

Brush butter mixture on the rolls.

Bake for about 15-20 minutes or until cheese is melted.

Serve hot or cold.

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Stuffed Pepper Soup

Stuffed Pepper Soup

Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!



2 pounds ground beef

6 cups water

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt

2 teaspoons beef bouillon granules

1 teaspoon pepper

2 cups cooked long grain rice

Chopped fresh parsley, optional



  1. In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
  2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Test Kitchen Tips

  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
  • Check out 31 stuffed pepper recipes.
Nutrition Facts

1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.

Stuffed Pepper Soup
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