Grandma sue called these the fellowship hall magic trick because the pan comes back empty every time.

Let the sliders soak. Cover each tray tightly with foil and let the sliders sit at room temperature for 10–15 minutes. This brief rest lets the butter mixture soak into the rolls, which is part of the magic: the flavor goes all the way through instead of just sitting on top.
Bake covered. Place the foil-covered trays (still on the baking sheet) into the preheated oven. Bake for 15–20 minutes, until the cheese is melted and everything is heated through. You won’t see golden tops yet—that happens in the next step.
Bake uncovered for color. Carefully remove the foil from each tray and return the pans to the oven. Bake uncovered for another 8–12 minutes, or until the tops are a deep golden brown with a shiny, buttery sheen and the edges are lightly browned. In most ovens, the back of the oven browns faster, so you may want to rotate the pans halfway through for even color.
Cool slightly and slice. Let the sliders rest for about 5 minutes so the cheese can set just enough to hold together. Then, using a sharp knife, cut along the lines of the rolls in each tray to separate them into individual sliders. You can also simply pull them apart by hand for a more casual, fellowship-hall feel.
Serve straight from the foil trays. Set the trays on a granite or other sturdy countertop, and bring them to the table as-is. The golden, buttery tops and lightly browned edges will be visible and inviting. Expect the first tray to disappear before you can even set down the second—this is why Grandma Sue always said they were a magic trick. Keep a small container of mustard and a bowl of pickle slices nearby for anyone who likes an extra kick.
Variations & Tips
For a slightly different flavor profile, swap the sharp cheddar for Swiss, Colby Jack, or pepper jack; each brings its own personality while keeping the same basic method. If you like a little heat, add 1–2 teaspoons of hot sauce to the butter mixture or tuck a thin slice of jalapeño into a few of the sliders as a surprise. You can also mix a tablespoon of brown sugar into the melted butter if you want a sweet-and-savory glaze that echoes the Hawaiian rolls. For a more breakfast-leaning version, layer in scrambled eggs or thinly sliced cooked sausage along with the ham and cheese. To make ahead for a busy church morning or party, assemble the sliders completely, cover tightly with foil, and refrigerate for up to 24 hours; let them sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if they go into the oven cold. If you’re cooking for a smaller group, simply use one or two foil trays and scale the ingredients down—though, in my experience, leftovers reheat beautifully in a low oven and still have that fellowship hall magic the next day.