The first time I made these Chicken and Ham Cordon Bleu Sliders I underestimated how fast they would disappear.
They’re an absolute weeknight saver when you want something that feels special but comes together in under 30 minutes.
The combination of tender shredded chicken, salty ham, and melty Swiss tucked into buttery slider buns is comfort food at its smartest.
If you love easy party food or need a sandwich that travels well, these sliders are a winning choice.
They’re great with a simple salad or alongside oven-roasted veggies for a complete meal.
For another fast family favorite with similar weeknight ease, try my take on a rich chicken and broccoli alfredo bake.
Why You’ll Love This Recipe
- Crowd-pleasing flavor that mimics classic cordon bleu with far less fuss.
- Ready in about 25 minutes with mostly pantry staples.
- Perfect for game day, potlucks, or an elevated weekday dinner.
- Easily multiplied to feed a crowd without extra effort.
Texture-wise, these sliders hit three satisfying notes: soft, slightly toasted buns offer a tender chew; the shredded chicken provides a moist, substantial base; and the Swiss cheese melts into a silky blanket that ties together the salty ham and the tangy mustard-butter glaze. Each bite gives a nice balance of creaminess and a little crunch from the browned top of the buns. The paprika-scented butter on top adds a subtle smoky lift that keeps the sliders from tasting flat.
"Five stars — family favorite in minutes. The tops crisp up beautifully and the filling stays juicy. I’ll make these every week." — reader review
Key Ingredients
Shredded chicken (cooked): Using pre-cooked, shredded chicken is the backbone of these sliders. Rotisserie chicken is my shortcut of choice because it’s moist and already seasoned, but poached breasts shredded with two forks work just as well. Aim for meat that’s not overly sauced so the sliders don’t get soggy.
Swiss cheese slices: Swiss is classic for cordon bleu because it melts smoothly and has a nutty, mild tang that complements ham and mustard. Emmental or Gruyère are fine if you want a slightly richer flavor. Use thin slices so the cheese melts completely during the short bake.
Slider buns: Soft dinner rolls or Hawaiian rolls are ideal; they toast quickly and have a tender crumb that soaks up the butter mixture without falling apart. If you like a slightly firmer texture, split-and-toasted brioche slider buns add a touch of sweetness and structure.
Butter + Dijon mustard mixture: Melted butter provides the fat that crisps and browns the bun tops; Dijon brings a bright tang that cuts through the richness. Garlic powder and paprika layer in savory and smoky notes. Use a good Dijon (like Maille or Grey Poupon) for a clean mustard flavor that will stand out against the ham.
Full ingredient list:
- chicken breast, cooked and shredded
- ham, sliced
- Swiss cheese, slices
- slider buns
- butter, melted
- garlic powder
- dijon mustard
- paprika
- salt
- pepper
Step-by-Step Instructions
Step 1: Heat the oven
Preheat your oven to 350°F (175°C).
A moderate oven is perfect here — it melts the cheese without drying the chicken.
Pro Tip: Position the rack in the center to ensure even browning of the bun tops.
Step 2: Make the butter-mustard glaze
In a small bowl, whisk together melted butter, garlic powder, Dijon mustard, paprika, salt, and pepper until smooth.
This glaze is your primary flavor punch and the secret to browned, savory bun tops.
Pro Tip: Taste a dab — the mustard should come through but not overwhelm; adjust salt if your ham is very salty.
Step 3: Prepare the buns
Slice the slider buns in half horizontally and place the bottom halves in a baking dish snugly together.
Keeping them touching encourages the centers to steam slightly and the edges to toast pleasantly.
Pro Tip: If your buns are very soft, a quick 2-minute toast face-down in a skillet before assembling adds structure.
Step 4: Layer the fillings
Evenly distribute the shredded chicken across the bottom halves, then top with slices of ham and a slice of Swiss cheese per slider.
Stack neatly so every slider has a balanced amount of each component.
Pro Tip: For extra flavor, season the shredded chicken lightly with black pepper or a pinch of garlic powder before layering.
Step 5: Close and brush
Place the top halves of the buns onto the fillings, then brush the prepared butter-mustard mixture generously over the top.
Make sure the glaze covers the whole surface so each bun browns evenly.
Pro Tip: Use a silicone brush for even coverage and to avoid tearing the buns.
Step 6: Bake until melty and golden
Bake the sliders for 15–20 minutes, or until the cheese is completely melted and the tops are golden brown.
Start checking around 12 minutes if your oven runs hot.
You’ll know they’re ready when the cheese is visibly melted and the top is a rich golden color with small toasted spots.
Step 7: Serve warm
Remove from the oven and let sit for 2 minutes before slicing between rolls to separate sliders.
Serve warm for best texture and melty cheese.
Pro Tip: A quick sprinkle of chopped parsley or a smear of Dijon on the inside top bun adds freshness at serving.
Expert Tips for Success
- Use day-old or lightly toasted buns if you prefer a firmer bite. Slightly stale rolls hold up better to the moisture of the filling.
- Rotisserie chicken is a huge time-saver and brings a roasted flavor that pairs beautifully with Swiss. If you poach chicken, save the poaching liquid for soups.
- If your ham is deli-sliced and thin, fold slices to create height and texture; if it’s thick-cut, a single slice per slider will do.
- For truly even melting, cover the baking dish loosely with foil for the first 8 minutes, then remove foil to brown the tops in the final 7–12 minutes.
- Use unsalted butter so you can control the salt level; many hams are already salty and will affect the final seasoning.
- If you want a sharper bite, swap half the Dijon for whole-grain mustard and spoon a little into the chicken layer for bursts of texture.
- To make ahead, assemble the sliders in the dish, cover tightly, and refrigerate up to 12 hours; brush with glaze and bake when ready.
- For a gluten-free option, use gluten-free slider buns and be mindful of any processed ham ingredients — some brands use wheat-based binders.
- Equipment tip: a shallow baking dish or rimmed sheet pan works best because it allows the heat to circulate and the buns to brown evenly.
- If the tops brown too quickly in your oven, lower the temperature by 25°F and extend the bake by a few minutes; melted cheese is the main doneness cue.
For more simple, weeknight-friendly chicken ideas that pair well with these sliders, check out this chicken, sausage, and broccoli orzo recipe for a quick pasta side.
Storage & Freezing
Fridge: Cool the sliders completely before storing to avoid soggy bread.
Place them in an airtight container or wrap tightly with foil.
They keep well in the refrigerator for 3–4 days.
Reheating from fridge: Reheat in a 325°F oven for 10–12 minutes covered with foil to warm through.
Remove foil for the last 3 minutes to re-crisp the top.
Avoid microwaving if you care about texture; the buns will get chewy instead of slightly crisp.
Freezer: For longer storage, assemble the sliders but do not brush with the butter-mustard glaze.
Wrap the entire baking dish tightly with plastic wrap and foil, or freeze sliders individually in heavy-duty freezer bags.
Freeze for up to 2 months.
Reheating from frozen: Thaw in the refrigerator overnight if possible.
Brush with the butter-mustard glaze and bake at 350°F for 20–25 minutes until heated through and golden.
If reheating from frozen without thawing, cover and bake at 350°F for about 30–35 minutes, checking that the internal temperature reaches 165°F.
Variations & Substitutions
- Turkey and Swiss: Swap the shredded chicken for shredded turkey and use smoked ham for a Thanksgiving-style slider.
- Ham alternative: Use prosciutto for a saltier, finer-textured bite, but reduce added salt.
- Cheese swaps: Gruyère or provolone both melt well and add different flavor profiles—Gruyère is nuttier, provolone milder.
- Mustard twist: Stir in a teaspoon of honey to the Dijon-butter glaze for a sweet-savory balance.
- Vegetarian option: Replace the chicken and ham with a mix of sautéed mushrooms and spinach plus a slice of Swiss-like cheese for similar umami richness.
- For a playful flavor change, add a thin layer of honey mustard or butter-substitute if you need dairy-free sliders.
For another pasta-based side that complements these sliders beautifully, see this quick chicken sausage and broccoli orzo recipe.
Frequently Asked Questions
Q: Can I use uncooked chicken in this recipe?
A: I don’t recommend using raw chicken directly in this slider recipe because the bake time is short and won’t bring raw chicken to a safe internal temperature. Cook your chicken first by roasting, poaching, or using store-bought rotisserie, then shred and assemble.
Q: What type of ham works best?
A: Thinly sliced deli ham is economical and melts nicely, while thicker Black Forest or smoked ham offers more pronounced flavor. If your ham is very salty, reduce added salt in the butter glaze and taste as you go.
Q: How do I prevent soggy bottoms?
A: Ensure chicken isn’t overly wet; pat with paper towels if necessary. Arrange buns snugly so steam doesn’t pool, and bake long enough to brown the tops and heat through — this slightly toasts the bottom edges. Toasting the bottom halves briefly before assembling is an easy fix for persisting sogginess.
Q: Can I make these ahead for a party?
A: Yes. Assemble the sliders in your baking dish, wrap tightly, and refrigerate several hours before the event. Brush with glaze and bake 15–20 minutes right before serving. This keeps them tasting freshly baked with minimal last-minute fuss.
Q: Any ideas for serving sauces or sides?
A: A simple dijon mayo or honey mustard pairs perfectly. Crisp coleslaw, oven fries, or a light green salad round out the meal without overpowering the sliders.
Final Thoughts
These Chicken and Ham Cordon Bleu Sliders are the kind of recipe I reach for when I want something that feels special but doesn’t require babysitting.
They travel well, please picky eaters, and scale easily for company.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For another take on the classic slider idea, you can compare approaches at The Salty Pot’s Chicken Cordon Bleu Sliders, which offers a slightly different assembly and flavor profile.
If you want a tested family-friendly variation, check the notes and tips on Catz in the Kitchen’s Chicken Cordon Bleu Sliders.
For a long-standing, well-loved version with step-by-step photos, see Mother Thyme’s Chicken Cordon Bleu Sliders.
