Name: Baked Cheese Sliders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 sweet slider rolls; 3 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 1/2 pound thinly sliced deli meat of choice; 1/4 pound deli-sliced sharp cheddar cheese; 1/4 pound deli-sliced Swiss cheese; 4 tablespoons unsalted butter, melted; 1 teaspoon Worcestershire sauce; 1 1/2 teaspoons poppy seeds; 1/2 teaspoon onion powder; Pinch of kosher salt, if needed

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I love making these baked cheese sliders when I want something warm, comforting, and guaranteed to disappear fast. Soft, slightly sweet slider buns are layered with melty cheese, a tangy Dijon-mayo spread, and savory deli meat, then finished with a buttery poppy seed topping that bakes into the bread. They come out golden, gooey, and perfect for sharing at casual gatherings or busy weeknights. Baked Cheese Sliders

Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly with simple ingredients I usually already have on hand. It works beautifully for feeding a crowd, but I also like it for an easy dinner paired with a simple salad or chips. The flavors are rich and balanced, and I can easily customize the cheese or seasoning depending on what I’m craving. Most of all, I like how reliable it is—these sliders always bake up warm, melty, and satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

12 sweet slider rolls
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
½ pound thinly sliced deli meat of choice
¼ pound deli-sliced sharp cheddar cheese
¼ pound deli-sliced Swiss cheese
4 tablespoons unsalted butter, melted
1 teaspoon Worcestershire sauce
1½ teaspoons poppy seeds
½ teaspoon onion powder
Pinch of kosher salt, if needed

Directions

I start by stirring the mayonnaise and Dijon mustard together in a small bowl and setting it aside. Next, I carefully slice the slider rolls in half horizontally, keeping the tops and bottoms intact as much as possible. I place the cut sides up on a baking sheet and briefly toast them under the broiler until just lightly golden, watching closely so they do not burn.

Once toasted, I preheat the oven to 350°F. I lightly spray a baking dish and place the bottom halves of the rolls inside. I spread a little more than half of the Dijon-mayo mixture evenly over the rolls, then layer the cheddar cheese, deli meat, and Swiss cheese on top. I spread the remaining Dijon-mayo mixture on the cut side of the roll tops and place them over the cheese layer.

In a small bowl, I mix the melted butter, Worcestershire sauce, poppy seeds, onion powder, and a pinch of salt if needed. I spoon or brush this mixture evenly over the tops of the rolls, letting it drip into the crevices.

I cover the dish with foil and bake for 20 minutes, until everything is heated through and the cheese is melted. Then I remove the foil and bake for another 5 to 10 minutes, until the tops are golden and lightly crisp. I let the sliders rest for a couple of minutes before slicing and serving them warm.

Servings And Timing

I usually get about 6 servings from this recipe, with 2 sliders per serving. The total time is around 35 to 40 minutes, including about 15 minutes of prep and 20 to 25 minutes of baking time.

Variations

I like switching up the cheeses by using provolone, gouda, or pepper jack for a different flavor profile. Sometimes I add a thin layer of caramelized onions or sliced pickles for extra depth. If I want a little heat, I mix a pinch of cayenne or a splash of hot sauce into the butter topping.

Storage/Reheating

I store leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a baking dish, cover loosely with foil, and warm them in a 350°F oven for about 10 minutes. I uncover them for the last few minutes if I want the tops to crisp up again.

FAQs

Can I assemble these sliders ahead of time?

I often assemble them a few hours in advance without adding the butter topping. I keep them covered in the refrigerator and let them sit at room temperature for about 20 minutes before baking, then add the butter mixture just before they go into the oven.

What type of deli meat works best?

I like using a smoked or well-seasoned deli meat because it adds more flavor, but most thinly sliced options work well as long as they are not too thick.

Can I make these without toasting the rolls first?

I can skip toasting if I’m short on time, but I find that lightly toasting the rolls helps prevent sogginess and gives the sliders a better texture.

How do I keep the tops from over-browning?

I always bake the sliders covered with foil first, then uncover them near the end. If they start browning too quickly, I loosely tent them with foil again.

Can I freeze these sliders?

I don’t usually freeze them because the texture is best fresh, but I can freeze them baked and cooled. I reheat them covered in the oven until warmed through.

Conclusion

I keep coming back to these baked cheese sliders because they are easy, flexible, and always comforting. Whether I serve them for a gathering or a simple family meal, they deliver warm, melty layers and rich flavor every time. This is one of those recipes I know I can rely on when I want something crowd-pleasing without a lot of effort.

Baked Cheese Sliders