Try these beach-ready sliders this summer

Every June for the past 30 years, my parents have graciously rented a large beach house for a week for me and my sisters and our families. This is a cherished week for us all, and we look forward to it every year.

However, with such a large number of people ranging in age from 84 to 5 months all under one roof, the real challenge—aside from coordinating daily trips to the store to make sure we have enough ice—is providing enough food.

Thankfully, I come from a family that likes to cook, and everyone takes turns helping to make dinner. But feeding 15-plus people lunch also takes some planning. One of my favorite solutions is my version of hot ham and cheese sliders with spicy onion jam. These hearty little sandwiches feel more substantial than just serving cold cuts. They bake up toasty and provide a satisfying lunch after an active morning on the beach. They are quick to put together and can be made ahead of time and stored in the fridge until ready to serve. They can be kept warm in the oven for the perfect on-the-go lunch at the beach.

The addition of the onion jam helps to elevate the flavors, giving the sliders the perfect balance of savory with a slightly sweet heat. It’s also a delicious condiment to keep on hand. I make a double recipe and store it in the fridge to use whenever I want to add a little something special to smoked meats, grilled burgers, cheese boards and sandwiches.

After enjoying these sliders, everyone is full and ready for an afternoon of suntanning, swimming, building sandcastles and taking a well-deserved catnap.

Hot ham and cheddar sliders

Yield: 12 sliders

½ cup Dijon mustard

½ cup mayonnaise

12 sweet Hawaiian dinner rolls

6 slices sharp cheddar cheese, cut
into fourths

1 lb. thick-sliced smoked ham

½ cup spicy onion jam (recipe below)

4 Tbsp. butter, melted

1 tsp. everything bagel seasoning blend

In a small bowl, mix together Dijon mustard and mayonnaise until well blended.

Line a baking sheet with parchment paper. Cut rolls in half and place bottom halves on sheet. Spread half of mustard mixture over bottom halves, followed by half of cheese slices. Top with ham slices, then spread spicy onion jam (recipe follows) over ham and top with remaining cheese slices. Spread remaining mustard mixture inside top halves of rolls, and place on top of sandwiches. Brush melted butter over top of sandwiches and sprinkle with everything bagel seasoning. Cover with foil and place in fridge until ready to heat. These may be made 1 day in advance.

To serve, remove sandwiches from fridge and preheat oven to 350 degrees. Keeping sandwiches covered, bake for 20 to 25 minutes. Remove foil and continue baking, uncovered, for an additional 10 to 12 minutes or until tops are golden and toasted and cheese is melted. Serve warm with pickle slices.

Note: For a variation on these sliders, use mini croissants, pepper jack cheese and smoked turkey.

Spicy onion jam

2 Tbsp. butter

2 large sweet onions, thinly sliced

½ tsp. salt

½ tsp. fresh ground black pepper

1(10-oz.) jar Tabasco red pepper jelly

3 Tbsp. apple cider vinegar

In a large skillet, heat butter until melted. Add sliced onions, salt and pepper. Sauté onions over medium-high heat for 10 to 12 minutes or until onions are soft and golden in color. Add pepper jelly and apple cider vinegar and bring mixture to a simmer. Reduce heat and continue simmering for an additional 5 minutes. Remove from heat and allow jam to cool. Pour into an airtight container and store in fridge for up to 2 weeks.

This article was originally published in the June 2026 issue of 225 Magazine.