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| Ham and Cheese Sliders |
HAM AND CHEESE SLIDERS
1 package Hawaiian sweet rolls, sliced in half 12 count (I made 24 for a staff snack)
½-¾ pound cooked deli ham, thinly sliced
¾ pound Swiss cheese, thinly sliced
½ cup butter, melted
1 tbsp dijon mustard
2 tsp poppy seeds
2 tsp dried minced onion
2 tsp Worcestershire sauce
¼ teaspoon salt
Preheat the oven to 350 degrees. Line a 9 x 13” baking sheet with foil and spray with non-stick cooking spray.
Using a large knife, slice rolls in half horizontally. Do not separate rolls- try to cut them in half as one big “sheet.”
Put the bottom layer of rolls in prepared pan, line with cheese, then ham, then another layer of cheese. Add top layer of rolls.
Make the sauce: melt butter in microwave safe bowl. Mix in mustard, poppy seeds, minced onion, Worcestershire sauce and salt. Pour sauce on top of rolls, spreading carefully to put over all the tops. If it spills over, that’s ok. Cover with aluminum foil and let rolls sit for 10 minutes.
Bake covered for 20 minutes, or until the cheese has melted. Take foil off and cook for a few more minutes.
Slice into individual sliders and serve warm or cold.
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Layer a slice of mozzarella on the bottom, roasted zucchini and red pepper next and top with rolls spread with pestoROASTED VEGETABLE SLIDERS1 package Hawaiian sweet rolls, sliced in half 12 count 8 ounces fresh mozzarella sliced into 12 slices 3 zucchini 2 red bell peppers 1/4 home made or jarred pesto Slice zucchini into 1/4 inch slices and red pepper into quarters. Brush with olive oil and sprinkle with garlic salt. Roast over medium heat for 3-5 minutes per side (pepper may take longer). Put peppers in brown paper bag to steam for 15 minutes. Take out of bag and remove skins from peppers. Spread pesto on top
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