Easy Hot Dog Slider Boats are a fun, flavorful twist on classic hot dogs. They're baked in a sheet of Hawaiian rolls, stuffed with mustard and hot dogs, and topped with bubbly Monterey Jack cheese. Perfect for parties, cookouts, or game day, these sliders are customizable and make-ahead friendly.
To make these Easy Hot Dog Slider Boats, remove a shallow "lid" from the top of each Hawaiian roll to form a boat. Then, add mustard and a hot dog piece. Cover and bake. Then top with melted butter and cheese and finish until melted and golden brown.
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Recipe at a Glance
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ✅ Total Time: 30 minutes
- 🛒 Ingredients: Hawaiian rolls, hot dogs, mustard, butter, and Monterey Jack cheese
- 👩🍳 Serves: 12
- 💡 Difficulty: Easy
- 📦 Make-Ahead Friendly: Yes
Ingredients - Here's What You'll Need
Simple ingredients for a crowd-pleasing appetizer.
How to Make: Simple Step-by-Step
- The Boat Cavities: Place the Hawaiian rolls on a foil-lined quarter sheet pan. Using a serrated knife, cut a shallow, rectangular lid from the top of each roll, approximately ¾-inch deep. Remove the piece of bread and press down the interior to create the cavity.
- The Mustard: Add about a half teaspoon of yellow mustard to each of the Hawaiian roll cavities.
- The Hot Dogs: Press one hot dog piece into each roll. The mustard spreads underneath. The hot dog pieces fit best if placed diagonally.
- First Bake: Cover the pan loosely with aluminum foil and bake in a preheated 375°F oven for 15 minutes.
- The Butter: Remove the pan from the oven and remove the aluminum foil. Brush each slider dog with melted butter.
- The Cheese: Top each slider dog with about a tablespoon of shredded Monterey Jack cheese. Return uncovered to the oven 375°F for 5 minutes or until the cheese is melted.
- That's It! Once the cheese is melted, remove the Hot Dog Slider Boats from the oven. Allow to cool for about 5 minutes before serving.
Whether you're planning a summer cookout, game day spread, or an easy family dinner, these Hot Dog Boat Sliders are a guaranteed to impress. With soft Hawaiian rolls, juicy hot dogs, melty cheese, and endless topping options, this recipe turns an everyday favorite into a pull-apart party showstopper. Yum!
Frequently Asked Question
These slider dogs can be assembled with mustard and hot dogs up to 8 hours in advance. Cover the pan tightly with aluminum foil and refrigerate. When ready to serve, bake according to the recipe instructions, then finish with melted butter and cheese.
Cheddar cheese and shredded American cheese are well-suited for this recipe. For a nice bite, consider using Pepper Jack.
Leftovers, if any, are great! Allow the boats to cool completely at room temperature. Then transfer to an airtight container or wrap in foil. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8 to 10 minutes or until warmed through. Consider adding a fresh sprinkle of cheese.
Recipe Tips and Variations
- For best results, use a serrated knife to cut out the centers. Hawaiian rolls are quite tender and tear easily.
- Don't skip the step of flattening the cavities. This adds stability to the fillings during baking.
- It's easier to squirt the mustard into the cavity than to try to spread it with a knife. The mustard naturally spreads when the hot dog is added on top of it.
- It's best to shred your cheese. Pre-shredded cheese contains an additive that can inhibit its melting.
- For a chili cheese boat, add thick chili to the hot dog before adding the cheese.
- For a classic hot dog slider boat, use American cheese. After melting the cheese, top with ketchup and mustard, or relish and onions.
Other Mini-Sandwich Varieties/
Sliders and mini-sandwiches are favorites at cookouts and family gatherings. Here are some of my favorites.
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Recipe
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Easy Hot Dog Slider Boats
Ingredients
- 3 bun-length hot dogs (See Tip 1)
- 1 package of Hawaiian rolls (package of 12)
- 2 Tablespoons Yellow mustard (See Tip 2)
- ½ Tablespoon melted butter
- ¾ cup Monterey Jack cheese (See Tip 3)
Instructions
- Preheat the oven to 375°F. Line a quarter sheet pan with nonstick aluminum foil.
- Cut the bun-length hot dogs into four pieces, each slightly under 1 ½ inches.
- Place the Hawaiian rolls on the prepared sheet pan, keeping the rolls attached.
- Use a serrated knife to cut a shallow rectangular cavity into the top of each roll, about ¾ of the way down, without cutting through the sides or the bottom. Remove the center; gently press down the interior of each roll to form a well.
- Add around ½ teaspoon of mustard to each of the cavities; top with a piece of hot dog.
- Cover the pan loosely with aluminum foil. Bake in the preheated oven at 375°F for 15 minutes.
- Remove the aluminum foil; sprinkle each roll with 1 tablespoon of the shredded cheese. Return to the oven, uncovered for 5 minutes or until the cheese is melted and bubbly.
- Serve warm with your favorite condiments like chili, relish, coleslaw, ketchup, mustard, chopped onions, etc. (See Tip 4)
- Yield: 12 Hot Dog Slider Boats.
Video
Tips/Notes
- Bun-length hot dogs are typically between 5 ½ and 6 inches in length. This length is perfect for cutting the hot dogs into four pieces.
- I like to use a squirt bottle of mustard to easily add the mustard to the cavities of the rolls.
- Feel free to substitute cheddar, American, or Pepper Jack cheese for the Monterey Jack cheese.
- Use your imagination with the different condiments.
- Allow leftovers to come to room temperature. Then store in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 8 to 10 minutes or until warmed through. Consider adding a sprinkle of cheese before warming.
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