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Ham and Cheese Sliders
Sunday, April 15, 2012
I had a little ham leftover from Easter dinner. I heard these ham and cheese sliders were delicious so I though I'd give them a try. The sandwich itself is delicious but the sauce is what takes this meal from good to great.
For the sauce you'll need prepared mustard, Worcester sauce, chopped onion,
butter and poppy seeds.
You'll also need some good quality dinner rolls,
Swiss cheese cut into squares,
And ham cut into bite-sized pieces. Look at that gooey sauce on the ham. It will make these sliders extra-special.
Spread the rolls with the mayo/Miracle Whip mix and layer with ham and cheese. Place them close together on a 9x13 inch pan.
Mix the melted butter, mustard, Worcester sauce, chopped onions and poppy seeds.
Pour the sauce over the rolls. Let butter set on rolls about 10 minutes before baking.
Cover with foil and bake about 15 minutes. These rolls are delicious. The mustard and mayo and cheese together make an unforgettable taste. Enjoy!
Ham and Cheese Sliders
24 good white dinner rolls
24 pieces good honey ham24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
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