Slammin Ham Sliders Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with aluminum foil and spray with cooking spray.
• Slice attached rolls in half widthwise with a serrated knife, keeping rolls connected, into a bottom and top 'slab.' Place bottom slab in the prepared pan.
• Layer about half the ham evenly over the bottom slab of rolls. Layer Swiss cheese evenly on top, and arrange remaining ham over the cheese. Cover with the top slab.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Add mustard, poppy seeds, Worcestershire sauce, onion, salt, and pepper. Whisk to combine.
• Pour butter mixture evenly and slowly over the rolls. Spread over the tops using a spatula; some of the mixture will pool at the base of the rolls. Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Uncover and continue baking until browned as desired, 3 to 5 minutes more. Slice into individual sliders.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• Cut all rolls in half, making buns with tops/bottoms. (Easiest to do all at once; keeping bottoms connected as one unit). Place bottoms of rolls in a rimmed baking dish pan, sprayed with Pam.
• Place equal amounts of ham on each roll bottom.
• Top with slice of cheese.
• On the cut-side of the roll TOPS, spread ~ 1 Tbs. of chive/onion cream cheese (again, just keep them all connected). Return bun tops to the bottoms, making a sandwich. (At this point, I slice through sections to finish separating individual sandwiches, so topping can drizzle down).
• Combine the melted butter, onion flakes, and Worcestershire sauce. Spoon this over top of each sandwich. Sprinkle tops with Parmesan. Cover with aluminum foil and refrigerate for AT LEAST 30 minutes - up to overnight.
• Preheat oven to 350. Bake sandwiches (covered in foil) for 20-25 minutes, until golden on top and Gruyére is melted. Optional: Sprinkle with chopped fresh chives & insert a leaf of baby spinach in each. Serve immediately.

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.