These easy and delicious sandwiches we first tried at my friend, Deb Cornelius’s house. We all loved them and Deb gave me the recipe. She got it from allrecipes.com. Joey and I had a fun time putting the recipe together at our house. If your family is not a huge fan of Swiss, of course, you can switch cheeses, although Isaac said he couldn’t tell it was Swiss when we sat down to eat them. I cut the butter in half and it was still plenty for the glaze. Have fun making these yummy sliders!
Ingredients:
*one 12 count package of Hawaiian sweet rolls, sliced in half (see directions for more details. Also Isaac, Joey and I finished off all the 12 sandwiches, so load up on rolls
*3/4 pound cooked deli ham, thinly sliced (I used sliced package ham and 8-10 slices covered all of the rolls.)
*3/4 pound Swiss cheese, thinly sliced (we put about four slices of cheese on the rolls)
*1/2 cup (1 stick) unsalted butter, melted (I used 1/2 a stick to cut some of the fat)
1 tablespoon Dijon mustard
*1 tablespoon of poppy seeds (we skipped this one)
*2 teaspoon dried minced onion (we used 1/4 tsp onion powder)
*2 teaspoons Worcestershire sauce
*1/4 teaspoon salt, or to taste
*1/4 pepper, or to taste
Deb added 1/4 tsp garlic powder, 1 tbsp. of honey, 1 tbsp. of parsley Yum!
Directions:
*Preheat oven to 350F. Line a 9×9 or 9×13 inch pan with aluminum foil, spray with cooking spray (Joey used butter); set aside.
*Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom “slab” of rolls in prepared pan.
*Evenly layer about half of the ham, over the rolls.
*Evenly layer the cheese.
*Evenly layer the remaining ham.
*Add the top “slab” of rolls; set aside.
*to a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
*Add the mustard, poopy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
*Evenly and slowly pour the butter mixture over the rolls. Use a spatula (or brush) to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
*Cover with aluminum foil and allow rolls to stand at room temp for about 5-10 minutes (I did 5 minutes).
*Bake covered for about 20 (I did 15 minutes but my oven is hotter) minutes or until the cheese has melted.
*Uncover and cook for about 3 to 5 minutes, or until done as desired. Baking time will vary based on the size of pan used, climate and oven variances etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.
