Ham & Cheese Poppy Seed Sliders


5 minutes


20 minutes


12 sliders


Keep lunch simple yet delicious with Chef Tim’s hearty Ham Swiss Poppy Seed Sliders! Your kids already know they’ll love the classic ham and cheese combo, but they’ll gush over the poppy seed glaze that adds a mouth-watering flavor to these fun-size sandwiches!


  • 2 sticks unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon dried onion
  • Salt and pepper
  • 1 tablespoon orange zest
  • Juice of 1 orange
  • 1/4 cup poppy seeds
  • 1/2 cup sugar
  • 1 package slider buns
  • 12 slices provolone cheese
  • 2 teaspoons stone ground mustard
  • 12 slices Bistro Black Forest Ham
  • 9 slices of Swiss cheese


  1. Melt butter, and add garlic, onion, orange zest, orange juice, poppy seeds, sugar, and season with salt and pepper.
  2. Bring to a boil and simmer for 5 minutes.
  3. Slice buns in half layer with provolone cheese.
  4. Spread mustard on cheese and layer with ham.
  5. Layer Swiss cheese on ham.
  6. Top with buns and brush with glaze.
  7. Bake for 5 minutes at 350°F, brush again with glaze, and bake again for 15 minutes at 350°F.


Chef Timothy Baran

About the Chef: Chef Timothy Baran

Chef Tim Baran is Land O’Frost’s first-ever innovation chef. He works closely with the company’s product development teams to explore the latest culinary trends, test new products and create recipes for families across the country to enjoy. He discovered his love for cooking as a child, by helping his mom prepare meals for their family of seven. This inspired him to pursue a career in culinary arts where he developed extensive knowledge and understanding of consumer tastes and preferences, as well as an appreciation for uncomplicated, quality ingredients. Prior to joining Land O’Frost, he created menus for prominent organizations like the American Red Cross and Big Brothers Big Sisters and served as a sous chef at the popular Dancing Marlin restaurant in Frankfort, Ill. Chef Baran also has experience as a culinary arts educator, having spent nearly three years supporting culinary instructors and overseeing students at Joliet Junior College’s in-house restaurant, and is an active member and Certified Culinarian® at the American Culinary Federation, the largest professional culinary organization in North America.

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