insta-Tuesday | ham, swiss & poppyseed sliders

ham, swiss & poppyseed sliders | Cody Uncorked

Happy Tuesday and happy December!

This recipe is a party-food classic. They’re always the first to go and can be made ahead for no-stress hosting. They’re also the perfect way to use any leftover ham from Thanksgiving!

Ham, Swiss & Poppyseed Sliders
adapted from The Girl Who Ate Everything

24 King’s Hawaiian dinner rolls
24 slices of deli honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup Greek yogurt
1/2 cup butter, melted
1 tablespoon poppyseeds
1 1/2 tablespoons yellow mustard
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Use a serrated knife to slice the rolls in half, then line a 9×13″ pan with the bottoms. In a small bowl, mix together mayo and Greek yogurt, then spread half onto inside of the bottoms of the rolls. Next, fold each slice of ham into quarters and place on a roll. Repeat with Swiss cheese. Next, spread the remaining mayo mixture on the inside of the tops of the rolls and close the sandwiches up.

In a medium bowl, whisk together the butter, poppyseeds, mustard, onion and Worcestershire. Pour evenly over all of the sandwiches. Let sit for about 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for about 2-3 more minutes, or until the tops are golden brown and slightly crispy. Serve warm and watch your guests lose their minds.


signature | Cody Uncorked.


  1. Make more of these! This was my favorite gameday snack this year

  2. Literally the most amazing snacks I’ve ever had. Soooo good!!! Thanks for posting!

  3. […] Speaking from experience, these are on our top 10 list of what you should always bring to every function you attend that requires food forever. My (Kristen) coworker who writes in an amazing food blog that you all should check out, Cody Uncorked, whipped these up for a football game earlier this year and we all had to restrain ourselves from eating five apiece – yep, they’re that good. Best of all, they’re easy to make in bulk and good for even the pickiest of eaters. Check out the recipe here. […]

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