Slide the tray (still on the baking sheet) into the preheated oven. Bake for 14–18 minutes, or until the biscuits are puffed and deep golden brown on top and you can see the cheese melted and bubbly around the edges.
Remove the tray from the oven and let the sliders rest for 3–5 minutes so the cheese settles and everything holds together. Serve warm right from the disposable aluminum tray, pulling the sliders apart with a spatula or tongs.
If your crew likes a little extra flavor, you can tuck a thin smear of yellow or Dijon mustard between the ham and cheese, or sprinkle a pinch of dried onion flakes or garlic powder over the ham before adding the cheese (this will technically add more ingredients, so my sister usually saves that for weekends). You can swap the Swiss for cheddar or Colby if that’s what you keep on hand, or use leftover baked ham instead of deli slices for a more old-fashioned Sunday-dinner taste. For smaller appetites, use the smaller refrigerated biscuits and cut the ham and cheese into smaller pieces to match. These also reheat nicely: wrap the leftover sliders in foil and warm them in a low oven until heated through, or split them and warm them in a skillet, cut side down, for a crisper edge. To stretch the recipe for a crowd, line the tray with more split biscuits and use thinner layers of ham and cheese, baking until everything is golden and cooked through.
