The Classic Rachel Sandwich Turned Into Bakeable Sliders

About These Rachel Sliders

These Rachel Sliders are my mini version of one of my all-time favorite sandwiches: The Rachel. After seeing slider versions all over social media for years, I finally took it as a sign (literally from a podcast) that it was time to make them. They’re filled with smoked ham, smoked turkey, Swiss + cheddar cheese, homemade Thousand Island dressing, and a sweet, crunchy coleslaw. Then everything is drenched in a sweet-salty poppyseed butter before baking. They’re messy, sweet, savory, tangy, melty, and completely irresistible — perfect for game day, parties, holidays, or anytime you want an elevated but indulgent sandwich moment.

Why You’ll Love Them

A fun, mini version of the classic Rachel sandwich
Sweet, tangy homemade coleslaw + Thousand Island dressing
Smoky ham and turkey for maximum flavor
Hawaiian rolls baked with poppyseed butter (insane)
Melty Swiss + cheddar combo
Perfect for football food, parties, and potlucks
Customizable sweetness level in the slaw + dressing
Ridiculously easy to assemble and bake

Ingredients You’ll Need

Sliders

Hawaiian rolls
Smoked ham
Smoked turkey
Swiss cheese
Sharp cheddar cheese

Coleslaw

Coleslaw mix
Mayonnaise
Honey
Brown sugar
Sweet + dill pickle relish
Dijon mustard

Thousand Island Dressing

Mayonnaise
Ketchup
Sweet pickle relish
White vinegar
Sugar (optional)
Yellow mustard
Salt + pepper

Poppyseed Butter Sauce

Melted butter
Brown sugar
Poppy seeds
Dijon mustard
Onion powder
Worcestershire sauce

How to Make Them

Mix the coleslaw ingredients and chill. Whisk together the Thousand Island dressing and set aside. Make the poppyseed butter sauce. Slice the Hawaiian rolls in half (keeping the sheet of rolls together) and spread Thousand Island over the bottom. Layer smoked ham, turkey, and both cheeses. Spread more Thousand Island on the top half of the rolls and place them over the sliders. Brush the rolls generously with the buttery poppyseed mixture. Cover with foil and bake until melty, then uncover to crisp the tops. Once slightly cooled, open the top half, add the coleslaw, replace the tops, slice, and serve warm.

Tips for Success

Chop the coleslaw mix finer in a processor for easier slider assembly.
Reduce sugar or honey in both slaw and dressing if you prefer less sweetness.
Brush the rolls generously so the tops bake glossy and flavorful.
Keep the rolls connected for easier slicing and serving.
Tent with foil if browning too quickly.
Secure each slider with toothpicks if serving at a party.
Serve warm — they’re at their peak when melty and messy.

Frequently Asked Questions

Can I prep these ahead?
Yes — assemble the sliders (without coleslaw), refrigerate, then bake when ready. Add coleslaw after baking.

Can I use only ham or only turkey?
Absolutely — use your favorite deli meats.

Can I buy store-bought Thousand Island?
Totally. Homemade tastes better, but store-bought works.

Can I change the cheese?
Yes — provolone, Monterey Jack, or mozzarella melt beautifully.

Do they reheat well?
They reheat okay, but they’re definitely best fresh.

What to Serve With Rachel Sliders

Deviled egg pasta salad
Candied Bacon & Eggs Smashed Potato Salad
Dill pickle spears
Potato wedges or fries
Cole slaw (extra!)
Chips + dip

More Recipes You’ll Love

Rachel Sliders

Yield: 6-12

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Ingredients

Sliders

1 package of Hawaiian rolls (12 rolls)
1/2 pound thinly sliced smoked ham
1/2 pound thinly sliced smoked turkey
1/2 cup Swiss cheese, sliced
1/2 cup sharp cheddar cheese, sliced

Coleslaw

14 oz Coleslaw mix, chopped in food processor
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons dark brown sugar
1 tablespoon sweet pickle relish
2 tablespoons dill pickle relish
1/2 tablespoon Dijon mustard

Thousand Island

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 teaspoons white vinegar
2 teaspoons sugar (optional)
1 teaspoon yellow mustard
Salt and pepper to taste

Butter Sauce

1/2 cup unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce

Instructions

Coleslaw

In a bowl, mix the coleslaw mix with mayonnaise, honey, brown sugar, both relishes, and Dijon mustard until well combined. Refrigerate until you're ready to assemble the sliders after baking. You can reduce the amount of sugar/honey if you're not a big fan of sweet coleslaw.

Thousand Island

Combine mayonnaise, ketchup, sweet pickle relish, vinegar, sugar (if using), and yellow mustard in a bowl. Season with salt and pepper to taste. Mix well and set aside or chill until assembly.

Butter Sauce

In a small bowl, mix melted butter, poppy seeds, brown sugar, Dijon mustard, onion powder, and Worcestershire sauce. Set aside.

Slider Assembly

Preheat your oven to 350°F
Cut the Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in a baking dish.
Spread a layer of Thousand Island dressing over the bottom half of the rolls.
Evenly distribute the ham over the dressing, followed by a mix of Swiss and cheddar cheese.
Slather the top half of the rolls with Thousand Island dressing and place them over the top of the sliders.
Brush the butter mixture generously over the top of the rolls.
Cover the dish with foil and bake in the preheated oven for about 15-25 minutes or until the cheese is melted and the sliders are heated through.
Remove the foil for the last 5 minutes of baking to let the tops get slightly crispy.
Once the sliders are out of the oven and have cooled slightly, carefully lift the top half of the rolls. Spread the prepared coleslaw over the melted cheese, then replace the top half of the rolls.
Use a sharp knife to cut through the sliders so that they are easy to remove. You can also use sandwich toothpicks to secure them since they're a little messy. Serve immediately while warm.