Ham and Cheese Sliders
This Ham and Cheese Sliders recipe turns a favorite classic sandwich into the ultimate cheesy party appetizer.
Ingredients
- 1 stick unsalted butter, melted
- 2 tablespoons finely grated onion, sub 1 tablespoon granules
- 4 finely grated garlic cloves, sub 2 teaspoons granules
- 1 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 tablespoon poppy seeds
- 2 tablespoons Dijon mustard
- 1 pound thinly sliced ham
- 6 slices Swiss cheese
- ½ pound gruyere cheese, shredded
- 1 pack of sweet Hawaiian rolls sliced in half, leaving the buns attached and together
Instructions
- Preheat the oven to 350°F no fan.
- In a medium-sized bowl, whisk together the butter, onion, garlic, Worcestershire, Tabasco, poppy seeds, and Dijon. Set aside.
- Add the bottom buns to a 13x9 casserole dish and evenly spread out the Swiss cheese, making sure to cover the buns.
- Next, evenly spread out the ham slices. I like to fold it over to make it thicker. Finish by sprinkling the shredded gruyere over the ham.
- Place on the top buns and brush the butter mixture on top, completely covering everything.
- Cover in foil and bake on a middle rack for 20 minutes. Remove the foil and, using a pairing knife, poke holes wherever butter is gathering into a puddle on the top so that it can drip down into the sandwich.
- Bake uncovered for 15 minutes or until the cheese is completely melted and the tops of the buns are toasted.
- Serve immediately.
Notes
Are you worried about soggy ham and cheese sliders? The best way to avoid this is by toasting the bottom buns under the broiler until they’re lightly golden. Also, choose a sturdy bun that holds up to the butter and cheese without getting mushy. King’s Hawaiian rolls are the best, but any firm, slider-sized bun should work well.
For extra thick and hearty sliders: Fold the ham slices over top of themselves to give the sliders extra height.
Poke holes in the buns: After the initial 20-minute bake, you’ll want to use a paring knife to poke a few holes in the top buns. The butter pools on top, and the holes help it soak into the buns and drip down the sides for even distribution.
Customize the layers: You can make these sliders your own by topping the ham with a layer of bacon, pickles, caramelized onions, or other deli meats you like. Or, to turn these into Croque Monsieur sliders, drizzle bechamel sauce over the ham, then sprinkle extra shredded cheese over the top buns (after adding the sauce) before baking.
Make-Ahead: The sliders taste best when you serve them hot out of the oven. To save time, assemble the sliders without the butter sauce and keep them covered in the refrigerator for up to 1 day before brushing on the butter sauce, baking, and serving.
How to Store: Transfer the baked and cooled sliders to an airtight container and refrigerate them for up to 3 days. I don't recommend freezing.
How to Reheat: Place the leftover sliders back in a baking dish, cover them with foil, and reheat in a 350ºF oven for about 10 minutes or until they’re warmed through.
Nutrition
Calories: 220kcalCarbohydrates: 3gProtein: 17gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 53mgSodium: 662mgPotassium: 157mgFiber: 0.3gSugar: 1gVitamin A: 255IUVitamin C: 1mgCalcium: 285mgIron: 1mg