This shouldn’t be a surprise to you, but as a kid, I wouldn’t touch a ham and cheese sandwich with a ten foot pole. Nope, no way. Not ever. And I really can’t pinpoint the moment when I changed my mind, though it was well before I made these baked ham and cheese sliders for the first time last winter. It may have happened with these croque monsieur sandwiches – not a bad way to change your mind about something, right? But it was because ham and cheese has become one of my favorite sandwich choices as an adult that I was dying to make these sliders for so long.
And man. Man oh man. These sliders are definite rivals to those French numbers. They are no harder to make than a regular ham and cheese except that you’ll mix up a quick butter-mustard-Worcestershire sauce – sounds weird, I know, but stick with me – pour it over the prepared sliders, sprinkle on a few poppy seeds, and bake ’em up.
The sliders come out of the oven in the form of a toasty ramped up version of the old standby after the melted butter sinks into the bread and makes magic happen. When I served them for the first time at our housewarming party last December, I could barely get them out of the oven before people were grabbing them right off the baking sheet. The only thing I could suggest about these sliders is to make more than you think you’ll need for your next party – you won’t need to worry about leftovers!
Try to find small Hawaiian rolls for these sliders. I've used Martin's potato rolls (dinner roll size) the handful of times I have made them and they are always great. Alternatively, regular dinner rolls or slider buns will work perfectly.
- 24 slider or dinner rolls - see note
- 24 slices deli-sliced honey or Virginia ham
- 24 small slices (about ½ lb) Swiss cheese
- ½ cup (8 tbsp) unsalted butter, melted
- 1 ½ tbsp yellow mustard
- 1 tbsp finely minced onion (or 2 tsp dried minced onion)
- ½ tsp Worcestershire sauce
- Poppy seeds for sprinkling
- Preheat oven to 375° F. On two large baking sheets, split the buns in half horizontally. Spread a little mayonnaise on the tops and bottoms of all of the buns. Top each bottom half of the buns with a folded up piece of ham and piece of Swiss. Close up all of the sliders with the top halves.
- Whisk the melted butter, mustard, onion, and Worcestershire sauce together. Pour the butter mixture over the sliders. Sprinkle the tops of the buns with some poppy seeds. Cover the baking sheets with aluminum foil and bake for 10 minutes; remove the foil and bake for another 2-3 minutes, until the cheese is melted and the tops are golden brown. Serve hot.