HAM AND CHEESE SLIDERS

Slider rolls with ham and cheese are a traditional brunch entree in the South. They are heated in the oven in a baking pan or dish covered with aluminum foil. Set up your sideboard with good silver, china, crystal, and flowers. Add some scrambled eggs, a fruit salad, Mimosas or Bloody Marys. This is southern hospitality at its best.

You can spread half of the butter mixture over the cheese and the remaining butter mixture over the top.  I decided to only spread the butter mixture over the cheese.

It is a little less messy to eat this way.

24 slider buns

1 lb thinly sliced deli ham, off the bone

1 lb thinly sliced Swiss cheese

Poppy Seed Sauce

1 stick (8 oz) unsalted butter, melted

1 T poppy seeds

1 T honey

1 T Dijon or spicy brown mustard

1 T dried minced onion 

½ t Worcestershire sauce

In a medium bowl, mix together the melted butter, poppy seeds, honey, mustard, dried onion, and Worcestershire sauce.

Set aside.

Preheat oven to 350 degrees F.

Spray 1 or 2 baking dishes with oil.

Separate the tops from the bottoms of the rolls and arrange the bottom pieces in the prepared baking dish.

Layer half of the ham slices onto the rolls.

Add a layer of Swiss cheese and pour half or all of the butter mixture over.

Spread with a brush to evenly coat.

Top with the remaining ham slices.

Place tops on rolls and, if desired, pour the remaining butter mixture over.

Using a brush, spread the mixture evenly over and in between the rolls.

Cover tightly with aluminum foil and bake for 20 minutes.

Slice through the individual rolls to serve.

Serve hot or at room temperature.

Makes 24 slider rolls.