Got Easter leftovers?
These little buddies may be just what you need. Yes I know they aren’t technically “sliders” due to the lack of slider bun, but these can easily be made into sliders and that is why I kept the original name of Ham & Cheese Sliders for this post.
These sliders come from Annie over at Annies-eats.com (I introduced you on Friday). If you want to see what the real sliders look like, you can take a little field trip over there but today at Apron Appeal you get the fancy roll version because for our Easter dinner, we had fancy dinner rolls. Remember, I’m tying to help you get rid of your Easter leftovers?
Now I realize that bread is something important for say something like…a sandwich…but the bread does not define these sliders, they are defined by the mustard paste/drizzle on top. Not only does it make the slider look super swanky, but it tastes good too. J
I made these with (leftover) gruyere but any cheese of your choosing can be used. I’d share my leftover dessert with you too but…well that’s a sad story.
We had a few cupcakes leftover so we decided to take them over to a friend’s house to share before going home for the night. The latches on the cupcake carrier hadn’t been secured correctly (my fault) and during the handoff the whole lot fell to the rain drenched driveway. Boo! No leftover carrot cake to share.
Ham and Cheese Sliders
For the Sandwiches
8 slider/dinner rolls
8-10 ham slices
8 cheese slices of choice (I used gruyere)
For the Sauce
1 tsp yellow mustard, heaping
2 ½ tbsp butter, melted
1 tsp finely minced onion
1/8 tsp (to taste) Worcestershire sauce
poppy seeds for sprinkling
- Preheat the oven to 350 degrees F. Split the rolls and spread the insides lightly with mayonnaise. Arrange the desired amount of ham to fit on each slider and top with a slice of cheese. Replace the top to assemble the sandwich. Place the sandwiches on a baking sheet.
- To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the top and the rolls. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.
Notes: I like to let the mustard sauce set a bit so that it is more of a spreadable paste than a liquid drizzle. That way I can see the coverage. The sauce will easily cover 8 sliders/rolls
Source: adapted for portions from Annies-Eats.com