Monday, April 25, 2011

Ham and Cheese Sliders

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 (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


  1. 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.
  2. 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


Food Frenzy said...

These look awesome. Thanks for sharing.

Unknown said...

Oh your poor little cupcakes :( Thanks for stopping by my blog - I know what you mean about celebrating by eating what you want again. With each child I always feel like my body is not my own for at least 2 years (pregnancy though that first year). It's a good thing that they are precious and so darn cute!!

Liz That Skinny Chick Can Bake said...

What a great idea for Easter leftovers! I love Annie's site, too.

PS...thanks for stopping by my blog...gougeres are one of my favorite party appetizers.

Christine's Pantry said...

Sounds great! Thanks for sharing!


Megan @ Pip & Ebby said...

Anything with ham and cheese and bread gets points from me. Yum!

Spicegirl said...

I was glad to see your endorsement of these. I've been considering making them for my sister's baby shower, and now I think I will. I love the look of the leftover rolls versus the slider buns.

Anonymous said...

AWESOME to eat and the picture was beautiful. Of course the food was absolutly delicious. LUCKY ME!!

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