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Canadian Bacon and Havarti Cheese Sliders with Pesto Glaze from The Food Charlatan

Canadian Bacon and Havarti Cheese Sliders with Pesto Glaze

Who doesn't love a good ham and cheese sandwich appetizer? Especially when it's upgraded with Canadian Bacon, Havarti cheese, and a hot buttery pesto glaze?
Course Main Course
Cuisine American
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 12
Calories 343kcal
Author Karen


  • 1 stick butter (1/2 cup)
  • 2 tablespoons pesto
  • 1-3 teaspoon Dijon mustard to taste (I used 1)
  • 1 tablespoon dried minced onion or fresh minced onion
  • 1/2 to 1 teaspoon red pepper flakes
  • 1 package Hawaiian rolls 12 rolls
  • 1/2 cup mayonnaise
  • 1 teaspoon sugar optional
  • 12-14 ounces Canadian Bacon about 24 small slices (or your favorite ham)
  • 8 ounces sliced Havarti cheese


  • In a small bowl, melt the butter halfway in the microwave. It should be mostly melted and the un-melted parts should be soft. It shouldn't take more than 40-60 seconds.
  • Stir in the pesto, Dijon, minced onion, and red pepper flakes. Let this mixture sit at room temperature to thicken up (or stick it in the fridge) for a few minutes while you assemble the sandwiches.
  • Preheat your oven to 350 degrees F.
  • Use a sharp serrated knife to split the rolls in half (do no separate into individual rolls.) See photos. Place the bottom half of the rolls on a rimmed baking sheet. (Or you could also do it in a 9x13 inch pan.)
  • In a small bowl, combine mayonnaise and sugar. You can skip this step and just spread the mayo on if you want. I like it a little sweeter.
  • Layer the Canadian Bacon on the bottom half of the buns. Layer the cheese on top.
  • Top with the top half of the rolls.
  • Spoon the butter-pesto mixture over the tops of the rolls and spread it all over.
  • Cover the rolls with aluminum foil that has been sprayed with nonstick spray (so the cheese doesn’t stick to it).
  • Bake at 350 for 12 minutes.
  • Remove the foil. Continue baking for another 2-5 minutes, until the tops are browned. Keep an eye on the bottoms of the rolls so they don’t burn. I like them to be nice and crispy.
  • Use a sharp knife to cut each sandwich and serve hot!


Serving: 1g | Calories: 343kcal | Carbohydrates: 17g | Protein: 14g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 636mg | Potassium: 123mg | Fiber: 1g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg