Tuesday, June 19, 2012

Ham and Cheese Sliders

So you may be reading this thinking, Ham and Cheese Sliders? I know when most people think of sliders they think of White Castle not ham and cheese. While I love sandwiches for lunch, I rarely make them for dinner. Let me tell you, these are unlike any sandwich I have ever had! They are so flavorful and filled with ooey cheesy goodness! Even my husband who was a bit skeptical at first said that I need to make these again soon. They were so so good! I did change up the recipe a bit since I could not find poppy seeds at my local grocery store and that is the base for the sauce. So what you see on top of my sandwiches are stone ground mustard.

Ham and Cheese Sliders
Adapted from-The girl who ate everything

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup Mayonnaise
1/3 cup Miracle Whip ( I left this out since we don't care for it)

Sandwich Sauce
1 1/2 Tablespoons yellow mustard ( I used stone ground Dijon mustard)
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Spread mayo 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 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 a day ahead and kept in the fridge ready to bake.


  1. How did you like them?? I made these last week, without the galze because I'm not a poppy seed fan, and wasn't thrilled with them. But it was a nice change to the normal ham and cheese

  2. We really liked the sandwiches, but I think the sauce is what really makes them. If you decide to make them again I would use the sauce and just omit the poppyseeds.


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