Poppy Seed Ham & Swiss Slider Melts
These gooey Ham & Swiss Sliders smothered and baked in a tangy, buttery sauce. This has all the makings of the perfect recipe: the sliders are easy to make, fun to eat, and so, so good. They seems to inspire some sweet nostalgia, too -- several people who ate them mentioned that they remembered this meal from their childhood! Just make sure to use tasty ham and Swiss cheese -- and of course, good mayonnaise!
Speaking of mayonnaise, do feel free to chime in on the mayonnaise debate on Willow Bird Baking's Facebook page (here). Personally, I maintain that there's only one legitimate mayonnaise: Hellmann's! Apparently folks get feisty about their mayo. ;)
Poppy Seed Ham & Swiss Slider Melts
Recipe by: slightly adapted from The Girl Who Ate Everything
Yield: 24 sliders
Ingredients:
24 good white dinner rolls (I like Hawaiian or potato rolls)
mayonnaise for spreading (or half mayonnaise and half Miracle Whip whisked together, if you must!)
24 pieces good honey ham
24 slices Swiss cheese
1/2 cup butter, melted
1 tablespoon poppy seeds
1 1/2 tablespoons yellow mustard
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
Directions:
Preheat oven to 350 degrees F and lightly spray a baking dish with cooking spray. Split each roll and spread on a nice layer of mayonnaise (I love mayonnaise on melts, so my layer was thick). Stuff each roll with a slice of ham and the slice of Swiss cheese (I tore larger slices into fourths to make them fit and then poked all four pieces into each roll). Pack these stuffed rolls in close together in a large baking dish.
In a small bowl, whisk together the melted butter, poppy seeds, mustard, onion, and Worcestershire sauce. Pour this sauce evenly over all the sandwiches until they're all coated (the original recipe notes that you don't have to use all the sauce, but I did -- maybe my rolls were bigger.) Let these sit for around 10 minutes until the butter starts to set up. Cover your baking dish with foil and bake the sliders for 12-15 minutes or until nice and melty. Uncover and bake them for 2 minutes more to toast up the tops. Serve warm and gooey from the oven.
To read my stance on generic products, see what products you must absolutely not skimp on, and see more photos of these sliders, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Speaking of mayonnaise, do feel free to chime in on the mayonnaise debate on Willow Bird Baking's Facebook page (here). Personally, I maintain that there's only one legitimate mayonnaise: Hellmann's! Apparently folks get feisty about their mayo. ;)
Poppy Seed Ham & Swiss Slider Melts
Recipe by: slightly adapted from The Girl Who Ate Everything
Yield: 24 sliders
Ingredients:
24 good white dinner rolls (I like Hawaiian or potato rolls)
mayonnaise for spreading (or half mayonnaise and half Miracle Whip whisked together, if you must!)
24 pieces good honey ham
24 slices Swiss cheese
1/2 cup butter, melted
1 tablespoon poppy seeds
1 1/2 tablespoons yellow mustard
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
Directions:
Preheat oven to 350 degrees F and lightly spray a baking dish with cooking spray. Split each roll and spread on a nice layer of mayonnaise (I love mayonnaise on melts, so my layer was thick). Stuff each roll with a slice of ham and the slice of Swiss cheese (I tore larger slices into fourths to make them fit and then poked all four pieces into each roll). Pack these stuffed rolls in close together in a large baking dish.
In a small bowl, whisk together the melted butter, poppy seeds, mustard, onion, and Worcestershire sauce. Pour this sauce evenly over all the sandwiches until they're all coated (the original recipe notes that you don't have to use all the sauce, but I did -- maybe my rolls were bigger.) Let these sit for around 10 minutes until the butter starts to set up. Cover your baking dish with foil and bake the sliders for 12-15 minutes or until nice and melty. Uncover and bake them for 2 minutes more to toast up the tops. Serve warm and gooey from the oven.
To read my stance on generic products, see what products you must absolutely not skimp on, and see more photos of these sliders, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake