My uncle brought these savory pull apart bites to our cookout and they vanished in seconds. You only need 4 ingredients to throw this ultimate party staple together.

These 4-ingredient sweet roll sliders are exactly the kind of dish that disappears the moment it hits the table. My uncle started bringing a version of these to our family cookouts years ago, and they’ve become a standing request. The concept is simple Midwestern party food at its best: soft, slightly sweet dinner rolls layered with salty deli meat and gooey cheese, then brushed with a savory butter glaze and baked until the tops are glossy and golden. They’re easy to assemble ahead, bake up in under 30 minutes, and pull apart effortlessly so everyone can grab a bite as they pass by the platter.

Serve these sliders straight from the foil-lined platter while they’re still warm and melty. They pair nicely with classic cookout sides like potato salad, coleslaw, corn on the cob, or a crisp green salad to balance the richness. For drinks, offer something cold and refreshing: iced tea, lemonade, or light beer all work well. If you’re setting these out on a game-day spread, surround the platter with crunchy elements like pickles, potato chips, or raw veggies and dip to add texture and a little brightness alongside the savory, cheesy bites.

Servings: 12 sliders (about 6–8 appetizer servings)

1 (12-count) package sweet Hawaiian-style slider rolls

Preheat your oven to 350°F (175°C). Line a small rimmed baking sheet or a 9x13-inch baking dish with aluminum foil, letting some overhang the sides for easier lifting and serving later.

Without separating the individual rolls, use a serrated knife to slice the entire block of sweet rolls horizontally into a top and bottom slab, like a giant sandwich bun. Place the bottom slab, cut side up, onto the foil-lined pan.

Layer the sliced deli ham evenly over the bottom slab of rolls, covering it from edge to edge. Fold or overlap the slices as needed so every future slider will have some meat.

Arrange the sliced yellow cheese in an even layer over the ham. If the slices are large, cut or tear them to fit so the cheese covers the whole surface.

Place the top slab of rolls over the cheese, aligning it with the bottom so the rolls line up neatly.

Slowly pour the melted butter over the tops of the rolls, using a pastry brush or the back of a spoon to gently spread it so the tops are coated and glossy. Let a little butter run down the sides so it seeps between the rolls.

Cover the pan loosely with another sheet of foil, tenting it slightly so it doesn’t stick to the tops. Bake in the preheated oven for 15 minutes, until the cheese is starting to melt.

Remove the top foil and return the pan to the oven. Bake uncovered for another 8–10 minutes, or until the tops are a deep golden brown and the cheese is fully melted and bubbly at the edges.

Let the sliders rest for about 5 minutes so they’re easier to handle. Using the foil overhang, carefully lift the entire block of sliders onto a serving platter lined with fresh foil, if desired, or serve right from the baking pan.

Use a sharp knife to follow the lines of the rolls and cut into 12 individual sliders. Serve warm and let guests pull them apart and grab them straight from the foil-lined platter.

You can change the character of these sliders dramatically while still keeping them simple. For a smoky twist, use sliced smoked turkey or roast beef instead of ham. Swap the cheese for Swiss, provolone, or pepper jack if you like a little kick. If you don’t mind stretching beyond four ingredients when you have time, whisk a teaspoon or two of Dijon mustard or Worcestershire sauce into the melted butter before brushing it on, or sprinkle the tops with everything bagel seasoning or poppy seeds before baking. To make them slightly lighter, use reduced-fat cheese and a bit less butter; just keep an eye on them so they don’t dry out. These can be assembled a few hours ahead, covered, and refrigerated; add 3–5 minutes to the covered baking time if baking from cold. For food safety, keep deli meats refrigerated at or below 40°F (4°C) until you assemble the sliders, and don’t leave the baked sliders at room temperature for more than 2 hours (1 hour if it’s a hot outdoor cookout). Reheat leftovers thoroughly in a 325°F (165°C) oven until the center is hot and the cheese is remelted before eating.