I have three adults at home most days for lunch and we get tired of the same old sandwiches or salads and I love to test new recipes on my hubby and son. Lucky for me they both also like ham & cheese :)
These were a huge hit and I'll definitely be making them again for a crowd.
This recipe is easily doubled or halved depending on the amount of people you have to serve.
Here's what you need:
1 - 12 pack Sara Lee classic dinner rolls, or small dinner rolls
8 slices deli Virginia ham, or ham of your choice
8 slices Swiss cheese
1/3 cup mayonnaise, I used Best Foods light
3-4 drops Cholula hot sauce
4 Tbs. butter, unsalted
1 Tbs. brown sugar
2 tsp. yellow mustard
1 tsp. Worcestershire sauce
1/4 tsp. onion powder
2 tsp. poppy seeds
Pre heat oven to 350 degrees.
In a small bowl mix the mayonnaise and hot sauce until combined. Set aside.
In a saucepan place all ingredients for the topping and bring to a boil. Boil 1 minute then remove from heat.
Keeping the rolls as a whole, slice through the whole loaf cutting in half horizontally.
Spread the mayonnaise mixture over both halves of the roll loaf.
Fold or cut the ham to fit on each roll (I folded mine in half then cut the whole piece in half because they were large slices) and then do the same with the cheese.
Pour the sauce over the top spreading out to cover all the rolls as you go.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 5 minutes.
I used a metal spatula to divide them into individual sandwiches.
Serve warm and toasty. Mmm mmm
Serves about 4-6 adults depending on how many they eat.
Here's the handy printable - Ham & Swiss Sliders
I've always wanted to try these! They look so good! Pinning!ReplyDelete
Thanks Sheena! Me too and I'm so glad I finally did because they were Deeeelish!Delete
These look fantastic Michelle!ReplyDelete
Thank you Nancy! They were really tasty :)Delete
Love the delicious topping you've created - they take your ham and swiss sliders to a new level. They sound scrumptious!ReplyDelete
Thank you April. They were so good that I'll be making them at least once a week for lunch :)Delete