What’s the go-to recipe for summer meetings? My dad’s old ham and cheese sliders never fail to deliver.
There’s nothing fancy about these mini sandwiches, but the first bite is sure to trigger all kinds of nostalgia. Melty, gooey and delicious, they continue to be the main attraction at our family reunions, bachelorette parties and graduations. They’re ridiculously easy to make and incredibly indulgent; Consider that U.S. Navy sailors coined the term slider during World War II as a nickname for greasy burgers because they “slid down.”
Soft, tender, slightly sweet, and nicely sized Golden Hawaiian Rolls are essential to these portable treats. I like to brush them with a simple mustard-mayo mixture. Be sure to use a properly prepared mayonnaise (Hellmann’s or Duke’s) and whole grain Dijon mustard (any excess can be stored in the refrigerator). I prefer ham, but you can opt for thinly sliced ​​turkey or corned beef.
Swiss cheese works well, but choose any mild variety: Gouda, Munster, Mild Cheddar, provolone or Gruyere. Be sure to brush the top with the tangy, honeyed glaze before baking in a low oven for gooey, lush perfection. A sprinkle of sesame or poppy seeds on top gives them a delicious crunch.
Ham and cheese sliders are easy to adapt to a crowd; they can be made in advance, glazed and baked to serve, slightly crispy on the edges and piping hot. It’s also my too-busy-to-cook meal that I fall back on when I just want something hearty with a side of tangy slaw or a dark green salad tossed with a tangy vinaigrette.
Ready in under 10 minutes with no fuss, these retro combos are the ultimate party dish and easiest dinner for two.
Ham and Cheese Sliders
Makes 12 sandwiches.
You can assemble them in advance, cover them with plastic wrap, and store them in the refrigerator until ready to glaze and bake them just before serving. By Beth Dooley.
• 3 tbsp. Dijon Mustard
• 3 tbsp. quality mayonnaise, such as Hellmann’s or Duke’s
• 1 package (12 oz.) Hawaiian Rolls
• 1/2 lb thinly sliced ​​deli ham, smoked turkey or corned beef
• 1/2 lb Swiss, provolone, Munster, Cheddar or Gruyere cheese, thinly sliced
• 1/4 t. (1/2 stick) melted butter
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Honey
• 2 tbsp. sesame or poppy seeds
Directions
Preheat oven to 350 degrees; Line a baking sheet with parchment paper, leaving about 2 inches overhanging the sides.
In a small dish, whisk together the mustard and mayonnaise. Put aside.
Cut the sheet of rolls in half horizontally (do not separate them into individual rolls.) Place the bottom half of the rolls on the baking sheet, cut side up. Brush cut side with half of mayonnaise-mustard mixture. Add half of the ham, distributing it evenly over the bread, followed by all the cheese, then top with the remaining ham.
Brush cut side of top of buns with remaining mayonnaise-mustard mixture. Place on top of ham layer.
In a small bowl, whisk together the melted butter, Worcestershire sauce and honey. Brush the tops and sides of the rolls. Sprinkle with sesame seeds.
Cover with foil and bake for 20 minutes. Remove foil and continue cooking, uncovered, until rolls are nicely browned and toasted, about 5 minutes more.
To serve, lift the overlapping parchment paper and place the rolls on a cutting board. Cut into individual sandwiches.
Beth Dooley is the author of “The Perennial Kitchen.” Find it at bethdooleyskitchen.com.
