Ham and Cheese Sliders / Roasted Vegetable Sliders

Bring these sliders to your Labor Day gathering with friends this weekend- such a yummy bite of goodness and makes all ages happy. They are a great appetizer or even a quick weekday meal for your family.

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.   

Layer a slice of mozzarella on the bottom, roasted zucchini and red pepper next and top with rolls spread with pesto

ROASTED VEGETABLE SLIDERS

1 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

• 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.”

• 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 layer of rolls.

• Put the bottom layer of rolls in prepared pan and layer with mozzarella, zucchini, peppers. Place pesto roll sheet on top.

• 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.   

Pressed Italian Sandwich + Pressed Mozzarella, Sundried Tomato and Pesto Sandwich

These sandwiches are fun to make, taste delicious and travel well for a picnic or tailgate party. They would also be nice to serve for a casual lunch by the pool with a fruit salad and chips. Even though two whole ciabattas make a lot of sandwiches, it's nice to have both a vegetarian and meat option and the leftovers taste great the next day!

Pressed Italian Sandwich

• 1 ciabatta loaf
• 1/2 cup black or green olive tapenade (I used pesto on the meat sandwich I made and next time I will use olive tapenade)
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 pound thinly sliced Genoa salami
• 3 ounces thinly sliced prosciutto
• 1/4 pound thinly sliced spicy Italian cold cuts, such as coppa or capocolla
• 8 ounces provolone cheese, sliced
• 6 leaves fresh basil, torn into bite-size pieces
• Freshly ground black pepper

 Cut ciabatta in half horizontally. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil. Arrange salami on top of tapenade, followed by the prosciutto, coppa, provolone,and basil. Sprinkle with pepper to taste and place top half of loaf on filling. 

Wrap sandwich thoroughly with plastic wrap or foil. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

Recipe inspiration from here

Pressed Mozzarella, Sundried Tomato and Pesto Sandwich 

• Pressed Mozzarella and Sundried Tomato Sandwich
• 1 ciabatta loaf 
• 1/2 cup pesto (homemade or store bought)
• 1/2 cup  oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
• Romaine lettuce leaves
• 8 ounces fresh mozzarella, sliced

Cut ciabatta in half horizontally. Spread bottom half with pesto. Drizzle cut side of top half oil from sundried tomatoes. Layer bottom half of bread with lettuce leaves, then slices of fresh mozzarella and sprinkle with sun-dried tomatoes. Season with salt and pepper and top with lettuce leaves and top half of bread.

Wrap sandwich thoroughly with plastic wrap or foil. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

Recipe inspiration from here

Wrapping sandwiches individually in parchment helps keep them together when transporting and serving!