When I was little, my mom had a recipe she used at Christmas time and big graduation parties for these tiny ham and cheese sliders that were individually wrapped in tin foil and baked. They were insanely delicious but also insanely annoying to have to prep. Despite our love of them, we abandoned making the recipe for anything other than enormous crowds.
Then a few years ago, I discovered this oh so much easier method of preparing a very similar recipe! Instead of individually wrapping them, the ham and cheese sliders are prepared on one large baking sheet, slathered in a mouthwatering butter & mustard mixture, and then baked all together at once. This has become an absolute staple during the holiday season and for football parties. I thought you might appreciate it for the big game later this week!
We use store-bought Hawaiian rolls, a single thin slice of deli honey ham, and pre-wrapped cheese slices broken into 4 smaller squares. I like my ration of ham to cheese to bun to not fall on the overly meaty side of things.
Handyman Tim can easily polish off a sizable portion of this treat all by himself. When I made it for the playoff games the other weekend, the kids had to fight to get a few for themselves! The whole platter disappeared in a blink.
The butter-mustard mixture looks like it’s going to be an ooey gooey mess when you prepare it, but it does absorb into the bun quite a bit. They are still messy, but totally worth it. Just keep lots of napkins ready!
Gooey Ham and Cheese Sliders:
- 24 Hawaiian rolls or small soft butter rolls
- 24 thin slices of deli ham
- 6 pre-wrapped slices of American or cheddar cheese, break each slice into 4 quarters
- For the sauce:
- 1½ tbsp dijon mustard
- 8 tbsp butter, melted
- 1 tbsp onion salt
- ½ tsp Worcestershire sauce
- Poppy seeds for sprinkling
- Preheat the oven to 350 degrees. Line a large baking sheet with tin foil. Line up the 24 buns in a single layer and open them. Lay one slice of ham and a quarter of cheese inside each bun and close.
- To make the sauce, combine all the ingredients except the poppy seeds in a small bowl and whisk to combine. Pour the sauce over the top of the buns. You can use a pastry brush to even it out as needed. Sprinkle the tops with the poppy seeds and then cover with a sheet of tin foil. Bake 10 minutes, remove the foil and bake 2 minutes longer. Serve warm.