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These are so simple but so surprisingly good. I’ve made several versions of these mini ham and cheese sandwiches throughout time but this one is by far and away the best. They are perfect when you have a big group of kids coming over and you want to put something out that is easy to serve that will please everyone. But don’t get me wrong, the grown-ups will love ’em too which makes them a fantastic choice for a buffet or finger food at parties. But most often, I make them as an easy, light dinner served with a bowl of soup. I normally use deli ham but this is a great way to use up any leftover ham you might have on hand after a holiday party.
Potato dinner rolls are my first choice for this recipe. They are a soft and buttery and perfect for this. They are also very good with King’s Hawaiian Rolls. You can use any dinner rolls that you can get your hands on.
All 24 fit perfectly on my 12″ x 17″ jelly roll pan but any rimmed baking sheet will do. You can even use a couple of 13″ x 9″ pans. Layer the ham and cheese on the bottom half of the dinner rolls.
Make sure your butter is nice and soft and combine it well with the poppy seeds, Dijon mustard, Worcestershire, and onion powder. It will spread easily on to the tops of the rolls.
Spread some of the butter mixture on the top of the dinner roll and place on the assembled sliders. Use an equal amount of butter on each slider.
I guarantee you they will be gone in a flash.
Ingredients
- 1 package potato dinner rolls 24 count
- 1 pound thinly sliced deli ham 24 slices
- Swiss cheese 12 square slices cut in quarters
- 1/2 cup butter softened
- 1 tablespoon poppy seeds
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 350 degrees.
- Slice the rolls in half and lay the bottom halves on a rimmed jelly roll pan or large baking sheet. Top each bottom piece of roll with a piece of ham, folded to fit the roll, and 2 pieces of Swiss cheese.
- In a small bowl, mix together butter, poppy seeds, Worcestershire sauce, Dijon mustard, and onion powder. Spread each roll top with some of the mixture and place on assembled sliders.
- Place in preheated oven and bake for 10 to 12 minutes or till just lightly toasted.
- Make ahead method: Assemble sliders up to a day ahead. Place a sheet of waxed paper over buttered rolls and wrap pan with plastic wrap and place in refrigerator. You may need to add a couple of minutes to cooking time if cold when going into oven.
Kelsey says
Do you think you could keep warm in a crockpot after baking ? I want to take to a party, but not sure the best way to keep them warm throughout the night.
Leigh says
Yes, these are wonderful and the recipe has been around for a long time and in different versions. I love the one with a little brown sugar added and I always use more poppy seeds and worchestershire. Be sure to pile on the ham and baby swiss thick. THey do go flat. I love potato and Hawaiian rolls, but my bunch liked a harder roll because the softer ones were too gooey soft . Just make them to suit your eaters taste.
Yep! Another Valerie says
I am so down for these tonight:
Ham = check
Swiss = check
Butter, Worcestershire, Dijon, Onion Powder = check
skippin’ poppy seeds
Rolls = swing by store
Appetite = check and check
Monterey Hartley says
These sound delicious and very easy to make. I’m surely gonna try them.. Thanks…
Parsley Sage says
Oooh! Snazzy party treat. The spread sounds super delicious too, really cool way to ‘grown-up’ the recipe!
Buzzed
mjskit says
These would definitely slide down easy in this house! 🙂 Happy Holidays!