Okay, you made a lovely ham for your Easter dinner. Now what do you do with the leftovers? Make ham and cheese sliders, of course!
Now to be quite honest, I stumbled upon this recipe when I was searching for something to use up the poppy seeds that I’d purchased by accident. For a brief moment, I entered the twilight zone in the spice aisle and confused poppy seeds for black sesame seeds. Oops.
While I wasn’t too pleased when I came home with the wrong ingredient, these sliders do make me very happy. Unbelievably easy to make and so tasty. And a smidge messy. Okay, fine. Super messy. After all, you do pour a butter sauce over them.
Give these sliders a try with your leftover ham. Or you can certainly used sliced ham from the deli too (which is what I did). Either way, they turn out great.
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HAM and CHEESE SLIDERS
Slightly adapted from The Girl Who Ate Everything
- 24 dinner rolls
- 24 pieces good honey ham or 1/2 lb of deli ham slices
- 24 small slices Swiss cheese
- 1/2 cup mayonnaise
- 1 Tablespoon poppy seeds
- 1 1/2 Tablespoons dijon mustard
- 5 Tablepoons butter, melted
- 1/2 teaspoon garlic powder
- 1 small shallot, minced (1-2 Tbsps)
- 1/2 teaspoon Worcestershire sauce
- Split each dinner roll in half and spread mayo on both sides.
- Add a slice or two of ham and a slice of Swiss to the bottom roll. Cover with top and place sandwiches closely together in a baking dish or cookie sheet.
- In a medium bowl, whisk butter, dijon mustard, garlic powder, shallot, Worcestershire sauce and poppy seeds together.
- Pour poppy seed dressing evenly over all of the sandwiches. You may not need all the sauce.
- Let sandwiches sit 10 minutes or until butter sets slightly.
- Cover loosely 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.