Honey Mustard Ham and Cheese on Pretzel Slider
27 min
|
easy
Recipe by Eunice
Introduction
These honey mustard ham and cheese pretzel sliders are salty-sweet, melty, and a little addictive, with Black Forest ham and provolone tucked into soft pretzel buns.
Perfect for game day, tailgates, or a quick weeknight fix, I brush them with a buttery garlic glaze and sesame for crunch so they toast up hot, gooey, and gone in minutes.
Ingredients (6 servings)
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Ingredients
- 12 mini pretzel slider buns mini pretzel slider buns 12 ct
- 1 lb thinly sliced Black Forest ham (about 24 slices) thinly sliced Black Forest ham 16 oz
- 6 slices provolone cheese, cut in half provolone cheese 5.22 oz
- ¼ cup honey mustard (store-bought) honey mustard 2.11 oz
- 2 Tbsp mayonnaise (optional) mayonnaise 1 fl oz
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- 1 tsp sesame seeds sesame seeds 0.1 oz
- toothpicks (for serving) toothpicks 25 ct
How to Make Honey Mustard Ham and Cheese on Pretzel Slider
-
Preheat and prep the pan
Heat the oven to 350 F and line a quarter sheet pan or 9x13 pan with parchment for easy cleanup.
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Split and arrange the buns
Slice the pretzel slider buns horizontally and place all the bottoms snugly in the pan so they touch.
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Mix the sauce
Stir the honey mustard with the mayonnaise if using for a silkier, tangier spread that clings to the buns.
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Layer cheese and ham
Spread a thin layer of the honey mustard mixture on the bun bottoms, lay a half slice of provolone on each as a moisture barrier, then fold two slices of ham per slider into fluffy stacks for juicy bites.
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Top and glaze
Cap with the bun tops, whisk the melted butter with the garlic powder and a pinch of salt, brush it generously over the tops, and shower with sesame seeds.
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Bake to melty perfection
Cover loosely with foil and bake for 8 minutes to melt the cheese without over-browning, then uncover and bake 2 to 4 minutes until the tops are lightly toasted.
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Rest, slice, and serve
Let the sliders rest 3 minutes so the cheese settles, then insert toothpicks and pull apart to serve with extra honey mustard on the side.
Substitutions
- Black Forest ham -> honey ham
- Honey ham leans sweet and rounds out the tang of the mustard, giving each bite a glazed, deli-counter vibe while staying tender.
- Black Forest ham -> smoked ham
- Smoked ham brings a deeper, campfire smokiness that plays beautifully with the garlicky butter and sesame without drying out.
- Provolone -> smoked gouda
- Smoked gouda melts lush and adds a creamy, buttery smoke that makes the sliders taste richer and more savory.
Tips
- Cheese as a moisture shield
- Put the cheese down first so the ham juices and sauce do not sog out the pretzel bottoms.
- Foil on, foil off
- Bake covered to melt cleanly, then finish uncovered to toast the glaze without turning the sesame bitter.
- Season the butter like you mean it
- Whisk a pinch of paprika or onion powder into the butter with the garlic powder for a fuller, deli-toasty aroma.
- Pack them snug
- Arrange the sliders so they touch, which keeps steam in for even melt and prevents the tops from sliding around.
- Clean cuts, no mess
- Use a sharp serrated knife to split buns and to portion after baking, letting the blade do the work without crushing the crumb.
- Warm butter, warm buns
- Brush the glaze while both are warm so it soaks into the pretzel sheen instead of pooling.
Nutrition Facts *
| Energy | 116 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 7 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent soggy bottoms?
- Lay cheese directly on the bun bottoms, go easy on sauce, pat ham dry if it is wet from the package, and finish the bake uncovered for a minute or two to drive off excess moisture.
- Can I assemble these ahead of time?
- Yes, build the sliders without the butter glaze, cover and refrigerate up to 6 hours, then glaze and bake, adding 3 to 5 extra minutes to account for the chill.
- My tops are browning too fast, what now?
- Tent loosely with foil and move the pan to a lower rack so the cheese melts before the sesame darkens.
- No oven available, can I still make them?
- Use a large lidded skillet over medium-low, add the assembled sliders, cover to melt for 6 to 8 minutes, then uncover a minute to toast, or use a covered grill set to indirect 350 F and follow the same timing.
- How do I reheat leftovers without drying them out?
- Wrap in foil and warm at 300 F for 8 to 10 minutes until melty, then open the foil for 2 minutes to refresh the tops.
Serving Suggestions
A swipe of hot honey or a few pickled jalapeno rings adds playful heat that bounces off the sweet mustard and buttery pretzel tops.
Pair with crisp dill pickles and a tangy apple slaw, and pour a cold pilsner or dry hard cider to cut the richness without muting the smoke.
More pairings:
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