ROAST BEEF & CHEDDAR CHEESE SLIDERS

These sliders or little sandwiches make a delicious lunch or dinner with a hot bowl of soup.

You can put any leftovers wrapped up in aluminum foil and reheat for another meal. Make these with slider rolls, Hawaiian rolls, or my recipe for Izetta's Homemade Country Dinner Rolls (from a previous post).

1 large sweet onion, cut in half and thinly sliced

2 T unsalted butter, divided

1 T brown sugar

1 T prepared horseradish

Sea salt and finely ground black pepper

12 Country Dinner Rolls

8 oz sharp cheddar cheese, sliced into 24 slices

24 thin slices roast beef

2 T poppy seeds

Melt 1 tablespoon of butter in a large skillet over medium heat.

Add the onion and sauté for 15 minutes.

Add the brown sugar and cook another 10 minutes, until soft and golden brown.

Stir in the horseradish and season with salt and pepper.

Preheat oven to 350 degrees F.

Place the bottom of the rolls in a baking dish.

Place a slice of cheese on top of the bottom rolls.

Place 2 slices of roast beef on top of the cheese.

Evenly spoon the onion mixture on top of the roast beef.

Add another slice of cheese, evenly sprinkle with poppy seeds.

Place on the tops of the rolls.

Melt the remaining butter and brush over the tops of the rolls and sprinkle again with poppy seeds.

Cover with aluminum foil and bake for 20 to 25 minutes, until cheese is melted.

Makes 12