Classic Brisket Hawaiian Roll Sliders

Here are my favorite brisket Hawaiian roll sliders, with tender sliced brisket, melted Swiss cheese, tangy white BBQ sauce, and a buttery topping with Worcestershire, Dijon, and poppy seeds.

These sliders are perfect for game day or when you need to feed a crowd without spending all day in the kitchen. I love making a double batch because they disappear so fast at parties!

What Kind of Brisket Should I Use?

For these sliders, you’ll want to use smoked brisket that’s already cooked, which makes this recipe super convenient. You can grab pre-smoked brisket from your local BBQ joint, use leftovers from your own smoker, or even pick up vacuum-sealed smoked brisket from the grocery store. If you’re buying it fresh from a BBQ restaurant, ask for the flat cut rather than the point, as it slices more evenly for sliders. The brisket should be moist and tender enough to pull apart easily – if it seems a bit dry, don’t worry, because the butter mixture and barbecue sauce will add plenty of moisture back in.

Options for Substitutions

These sliders are pretty forgiving when it comes to swaps, so here are some options:

• Smoked brisket: If you don’t have leftover brisket, pulled pork, shredded rotisserie chicken, or even sliced deli roast beef work great. Just warm it up before assembling.
• Hawaiian rolls: Hawaiian rolls give these sliders their signature sweetness, but if you can’t find them, regular dinner rolls or slider buns will do. The flavor will be a bit different, but they’ll still taste good.
• Swiss cheese: Feel free to use provolone, cheddar, or pepper jack instead. Any melty cheese works here.
• White barbecue sauce: Don’t have white BBQ sauce? Mix together 1/2 cup mayo, 2 tablespoons apple cider vinegar, 1 teaspoon horseradish, and a pinch of black pepper. Or just use your favorite regular BBQ sauce.
• Butter: You can use margarine if needed, though butter gives the best flavor for that golden topping.
• Onion flakes: Fresh minced onion (about 2 tablespoons) or onion powder (1 teaspoon) both work as substitutes.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with brisket sliders is slicing the meat too thick, which makes the sandwiches hard to bite through – aim for slices about 1/8 inch thick or even thinner for the best texture. Another common error is skipping the step of keeping the rolls connected while assembling, as cutting them apart beforehand makes the sliders dry out faster and harder to handle. Don’t forget to cover the pan with foil for the first 10 minutes of baking to prevent the tops from getting too dark before the cheese melts and everything heats through. Finally, let the sliders rest for about 5 minutes after taking them out of the oven, which allows the butter mixture to soak in and makes them easier to cut into individual portions without falling apart.

What to Serve With Brisket Hawaiian Roll Sliders?

These sliders are pretty filling on their own, so I like to keep the sides simple and classic. A creamy coleslaw is my go-to because the cool, crunchy texture is a nice contrast to the rich, smoky brisket. Potato salad or baked beans are also great options if you’re going for that full barbecue spread vibe. For something lighter, try a simple cucumber and tomato salad or some pickles on the side – the tangy crunch really balances out the buttery, savory sliders.

Storage Instructions

Store: These sliders are great for making ahead! You can assemble them completely, cover tightly with foil, and keep them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re putting them in straight from the fridge.

Keep Leftovers: Already baked sliders will stay good in an airtight container in the refrigerator for about 3 days. The rolls might soften a bit, but they’re still delicious and perfect for a quick lunch or snack.

Reheat: Warm up your leftover sliders in a 300°F oven covered with foil for about 10-15 minutes until heated through. You can also microwave individual sliders for 30-45 seconds, though the oven method keeps them from getting too soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 110-130 g
• Fat: 170-200 g
• Carbohydrates: 300-340 g

Ingredients

For the sliders:

• 1.25 lbs brisket (thinly sliced across the grain for tenderness)
• 12 hawaiian rolls (King Arthur brand recommended)
• 6 slices swiss cheese
• 1/2 cup white bbq sauce

For the butter glaze:

• 1/2 cup butter (Kerrygold unsalted recommended)
• 4 tsp worcestershire sauce
• 2 tsp dijon mustard
• 1 tbsp dried onion flakes
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp honey
• 1 tsp poppy seeds

Step 1: Prepare the Brisket and Assemble the Base Layers

• 1.25 lbs brisket, thinly sliced
• 12 Hawaiian rolls, halved
• 6 slices Swiss cheese

If your brisket isn’t already sliced, thinly slice it across the grain—this ensures maximum tenderness.

Preheat your oven to 350°F.

While the oven heats, arrange the 12 Hawaiian roll bottoms on a baking sheet (you’ll need about a 9×13 inch sheet or similar).

Layer the brisket slices evenly over each roll bottom, then top each with half a slice of Swiss cheese.

This creates a stable base that won’t shift during baking.

Step 2: Create the Butter Topping and Sauce Layers

• 1/2 cup butter
• 4 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 tbsp dried onion flakes
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup white BBQ sauce

In a small bowl, combine the softened butter with Worcestershire sauce, Dijon mustard, dried onion flakes, garlic powder, and black pepper.

Mix until well blended.

Spoon or brush about half of this butter mixture directly over the brisket and cheese on each roll bottom.

Then drizzle the white BBQ sauce over the meat, dividing it evenly among all 12 sliders.

The butter adds richness while the sauce brings tangy flavor that complements the beef perfectly.

Step 3: Top and Finish Before Baking

• remaining butter mixture from Step 2
• 1 tsp poppy seeds
• 1 tsp honey

Place the Hawaiian roll tops over each slider, pressing them gently into place.

Brush the remaining butter mixture over the top of each bun, ensuring even coverage.

I like to reserve a little extra butter topping for the buns—it creates a gorgeous golden exterior and prevents them from drying out.

Sprinkle the poppy seeds evenly across all the buns for visual appeal and a subtle nutty flavor.

Step 4: Bake and Serve

Bake the assembled sliders for 15-20 minutes until the buns are golden brown and the cheese is fully melted.

The buns should be toasted but not dry, and the butter should have created a beautiful caramelized top.

Remove from the oven and let cool for 2-3 minutes before serving—this prevents the filling from immediately sliding out when you pick them up.

Serve warm and enjoy!

Classic Brisket Hawaiian Roll Sliders

Delicious Classic Brisket Hawaiian Roll Sliders recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 3500

Ingredients Method

Ingredients

  

For the sliders

• 1.25 lbs brisket (thinly sliced across the grain for tenderness)
• 12 hawaiian rolls (King Arthur brand recommended)
• 6 slices swiss cheese
• 1/2 cup white bbq sauce

For the butter glaze

• 1/2 cup butter (Kerrygold unsalted recommended)
• 4 tsp worcestershire sauce
• 2 tsp dijon mustard
• 1 tbsp dried onion flakes
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp honey
• 1 tsp poppy seeds

Method

 

1. If your brisket isn't already sliced, thinly slice it across the grain—this ensures maximum tenderness. Preheat your oven to 350°F. While the oven heats, arrange the 12 Hawaiian roll bottoms on a baking sheet (you'll need about a 9x13 inch sheet or similar). Layer the brisket slices evenly over each roll bottom, then top each with half a slice of Swiss cheese. This creates a stable base that won't shift during baking.
2. In a small bowl, combine the softened butter with Worcestershire sauce, Dijon mustard, dried onion flakes, garlic powder, and black pepper. Mix until well blended. Spoon or brush about half of this butter mixture directly over the brisket and cheese on each roll bottom. Then drizzle the white BBQ sauce over the meat, dividing it evenly among all 12 sliders. The butter adds richness while the sauce brings tangy flavor that complements the beef perfectly.
3. Place the Hawaiian roll tops over each slider, pressing them gently into place. Brush the remaining butter mixture over the top of each bun, ensuring even coverage. I like to reserve a little extra butter topping for the buns—it creates a gorgeous golden exterior and prevents them from drying out. Sprinkle the poppy seeds evenly across all the buns for visual appeal and a subtle nutty flavor.
4. Bake the assembled sliders for 15-20 minutes until the buns are golden brown and the cheese is fully melted. The buns should be toasted but not dry, and the butter should have created a beautiful caramelized top. Remove from the oven and let cool for 2-3 minutes before serving—this prevents the filling from immediately sliding out when you pick them up. Serve warm and enjoy!