I know what you are thinking…ham and cheese sliders; does that really require a recipe? The answer is YES it does. These have so much flavor. Sure you have your classic ham and cheese sandwich as the base of the recipe but then you top it with a flavorful poppyseed sauce. The sauce is a combo of Worcestershire sauce, onion, mustard, and butter that makes these anything but ordinary. These can be made ahead for a party and are kid friendly because they are small and familiar.
My son hates mustard but couldn’t taste the little bit of mustard in the sauce. I don’t know about you but sometimes I just want to cook something that I know my kids will eat without complaining about it. This definitely would qualify for a “No Cooking” Friday meal because it’s so easy.
I made these right after Easter and used my leftover ham…sorry I didn’t post it sooner so you could use your leftover ham too because I know we are all looking for ham recipes! These are great as an appetizer or make it a meal.
|Ham and Cheese Sliders|| |
- 24 white dinner rolls
- 24 pieces honey ham
- 24 small slices Swiss cheese
- ⅓ cup mayonnaise
- ⅓ cup miracle whip
- 1 Tablespoon poppyseeds
- 1½ Tablespoons yellow mustard
- ½ cup butter, melted
- 1 Tablespoon minced onion
- ½ 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. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.