Preheat the oven to 350°F (175°C). Lightly butter or grease the baking dish.

Use the serrated knife to slice the dinner rolls horizontally as one connected slab. Place the bottom half in the baking dish.

Spread the fig preserves evenly over the cut surface of the bottom rolls. Leave a small border around the edges.

Layer the thinly sliced prosciutto evenly over the fig preserves. Scatter the shredded fontina cheese across the prosciutto.

Add the shredded Swiss cheese over the fontina. Cover the filling with the top half of the dinner rolls.

Melt the salted butter in the microwave. Stir the Dijon mustard and Worcestershire sauce into the melted butter.

Stir the poppy seeds and fresh thyme into the butter mixture. Stir in the chopped garlic until evenly distributed.

Brush the garlic butter mixture over the tops and sides of the rolls. Cover the baking dish loosely with foil.

Bake the sliders covered for 10 minutes. Remove the foil and bake for 10 more minutes until the cheese melts and the tops are crisp.

Rest the sliders for 5 minutes. Cut between the rolls and serve warm.