Go Back

Brunch for a Crowd: Ham and Cheese Sliders

Susan Benton
Course Brunch

Ingredients
  

  • 3 packages Pepperidge Farms Party Rolls King’s Hawaiian Rolls, OR if Gluten Free try Schar’s Ciabatta Rolls
  • 1 pound ham shredded (great to use leftover if on hand)
  • 1/2 pound good Swiss cheese like gruyere finely grated or thinly sliced
  • 1/2 pound unsalted butter softened
  • 3 tablespoons creole mustard or deli mustard
  • 1 small yellow onion
  • 1 1/2 tablespoons poppy seeds
  • 1 teaspoon Worcestershire
  • Salt and pepper
  • Dash cayenne pepper

Instructions
 

  • Preheat oven to 400F
  • Prep the rolls by removing them from the tray and slicing them in half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.
  • Grate the Swiss cheese
  • Prep the ham by putting it into the food processor to shred it. Remove to a bowl.
  • Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.
  • Leaving the bottom in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts… about 20 minutes.
  • Slice in-between the rolls with a serrated knife and serve warm.