Preheat oven to 350 degrees F.
Spray a 9 x 13 baking dish with cooking spray.
Cut each sheet of Martin’s Dinner Potato Rolls in half, horizontally (keeping the top and bottom halves separately in tact).
Place the bottom halves of the dinner rolls side by side in the dish.
Layer the ham, pineapple, and cheese on top of the rolls.
Top with the top halves of the dinner rolls.
In a small saucepan, melt the butter over medium heat. Add shallot and cook for 1 minute. Remove from heat and whisk in mustard, brown sugar, Worcestershire, and salt.
Brush topping over the tops of the sliders.
Bake for 10 minutes, or until cheese is melted and tops of rolls are golden brown.