This recipe started as a last-minute answer to a crowded kitchen and a craving for something warm, cheesy, and shareable. I discovered this combination years ago when I brought a tray of sliders to a casual family gathering: the rolls were soft and sweet, the roast beef tender and rare from the deli, and the herb-butter topping gave each bite a glossy, savory finish. The memory of everyone leaning in to grab a warm slider convinced me this was no ordinary sandwich; it became an instant must-make whenever friends arrive unexpectedly or when I want something simple that still feels celebratory. What makes these sliders special is the layering technique and the finishing butter. The base of the rolls gets a kiss of mayo mixed with a touch of horsey sauce for bite, then Swiss cheese melts on both sides of the meat, creating gooey ribbons that hold the sandwich together. The herb-butter topping — melted butter whisked with Dijon, Worcestershire, poppy seeds, and savory aromatics — soaks into the top and edges, turning the crust golden and fragrantly seasoned. These little sandwiches are excellent straight from the oven and they travel well, which is why they became my go-to for potlucks and game nights.

Ingredients

• Hawaiian sweet dinner rolls (12-count): The soft, slightly sweet texture of Hawaiian rolls is key here — they toast beautifully while staying pillowy inside. Look for King's Hawaiian or a fresh bakery version; avoid overly dense rolls so the butter topping can soak in.
• Deli roast beef (3/4–1 pound): Ask the deli for roast beef sliced thin and rare for the juiciest texture. About 1 pound will pile on the meat without overwhelming the bread. Opt for freshly sliced rather than pre-packaged for the best flavor.
• Swiss cheese (12 slices): Mild, nutty Swiss melts evenly and provides creamy structure. You can substitute provolone if you prefer a smoother, milder melt.
• Mayo and horsey sauce: 1/3 cup mayonnaise combined with 2 tablespoons horsey sauce (optional) adds tang and moistness to both layers of the rolls; use prepared horseradish sauce for a consistent bite.
• Herb-butter topping: A glossy mix of 7 tablespoons unsalted butter (melted but not hot), 1 1/2 teaspoons dried minced onion, 1 tablespoon Dijon-style mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. This blend soaks into the top, creating flavor and color.
• Pan prep: Cooking spray and parchment paper make cleanup simple and prevent the base from sticking while allowing a crunchy bottom edge where butter pools.

Instructions

Prep the pan and rolls: Generously grease a 9x13-inch baking pan with cooking spray and line it with parchment paper to prevent sticking and simplify transfer. Preheat the oven to 350°F (177°C). Using a long serrated knife, slice the entire slab of 12 rolls in half horizontally so the tops and bottoms remain as two intact slabs. Keep the rolls together for easy assembly and even baking. Make the spread: Whisk together 1/3 cup mayonnaise and 2 tablespoons horsey sauce (optional) until fully emulsified. Spread the mixture evenly across the inside surfaces of both the base slab and the top slab — this keeps the interior moist and adds a subtle tang that complements the beef and cheese. Layer cheese and beef: Place the base slab in the prepared pan and arrange 6 slices of Swiss cheese directly on top so they cover the surface and create a melting barrier for the meat. Pile the sliced roast beef evenly over the cheese, trying to create an even layer for consistent bites. Top the meat with the remaining 6 slices of cheese to ensure both the top and bottom of the meat will become melty and cohesive. Melt the cheese: Bake the assembled base slab without the top for 10 minutes to let the cheese soften and the roast beef warm through. This step prevents the rolls from over-browning while ensuring the filling is perfectly melty. Look for the cheese to be visibly bubbly and slightly oozing. Mix the herb-butter: While the base bakes, whisk together 7 tablespoons melted unsalted butter (not hot), 1 1/2 teaspoons dried minced onion, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. The butter should be fluid but not steaming so it soaks into the bread rather than evaporating. Finish assembly and bake: Remove the pan from the oven and place the top slab of rolls over the melty cheese and roast beef. Pour the herb-butter mixture over the top, brushing it generously across the top and sides of the rolls — be sure to coat the crust fully (except the bottom) so the poppy seeds and seasonings cling and the top browns nicely. It's fine if some butter pools at the base; this will crisp the bottom edges. Cover loosely with foil and bake 20 minutes. Remove the foil and bake another 5–10 minutes or until the top is golden-brown and the interior is steaming and fully melted. Cut and serve: Transfer the pan to a wire rack for a few minutes, then use a sharp knife to cut between the individual rolls. Serve hot. These are best enjoyed fresh but also reheat well.

Storage Tips

Cool the baked sliders to room temperature for no more than an hour, then transfer them to an airtight container or wrap the pan tightly with plastic wrap for refrigeration. In the fridge, they will remain good for 2–3 days. For longer storage, slice into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. To reheat from chilled, place in a 350°F oven covered for 10–12 minutes, then uncover to crisp the top for 3–5 minutes. From frozen, thaw overnight in the refrigerator and reheat as above to retain moisture without overbrowning.

Ingredient Substitutions

If you need to swap ingredients, choose functionally similar items: replace Swiss with provolone or muenster for similar meltability and a milder flavor; use a small amount of prepared horseradish mixed with mayo if horsey sauce is unavailable; substitute poppy seeds with sesame seeds for texture and visual interest; use soft brioche rolls if Hawaiian rolls are unavailable, though they are slightly less sweet. For a lighter topping, replace some butter with olive oil, but note the crust will be less glossy and rich.

Serving Suggestions

These sliders work as main fare for casual dinners, appetizer platters for parties, or game-day snacks. Serve alongside a bright green salad with citrus vinaigrette to cut through the richness, or offer dill pickles and coleslaw for texture contrast. For a heartier spread, add a bowl of roasted fingerling potatoes or creamy macaroni salad. Garnish with thinly sliced scallions or a sprinkle of flaky sea salt to highlight the buttery top before serving.

Cultural Background

Sliders as a concept trace back to small sandwiches designed for quick, handheld eating — popularized in American diner culture and later adopted as party fare. The combination of roast beef with sweet rolls is a modern American adaptation that blends deli traditions with the convenience of bite-sized service. The poppy seed and butter topping has roots in classic diner-style sandwich glazes that aim to both season and brown the bread efficiently, making the final product both visually appealing and flavor-forward.

Seasonal Adaptations

In cooler months, boost warming flavors by adding a tablespoon of caramelized onions or a smear of grainy mustard. For summer gatherings, switch to thinly sliced roast turkey, add a dill-pickle remoulade, and top with fresh herbs like basil or dill after baking. Holiday versions can incorporate leftover roast beef from a family roast and a cranberry-Dijon spread for a festive twist. Adjust the butter topping by swapping in fresh minced herbs in spring for brightness.

Meal Prep Tips

For efficient meal prep, assemble multiple pans and wrap each tightly before refrigerating; bake only when needed to preserve texture. If preparing for multiple meals, freeze unbaked assembled pans on a sheet tray until firm, then wrap and store; bake from frozen adding an extra 10–15 minutes to the covered bake time. Use disposable foil pans for easy transport to potlucks, and include a small container of extra herb-butter for guests who like their sliders extra glossy.

These sliders are a reminder that with a few smart techniques — even heat, a buttery finish, and layered melting — you can turn simple components into something that feels special. Make them your own, bring them to your next gathering, and watch them disappear.