Ham and cheese sliders
- 12 dinner rolls
- 12 slices ham *see note
- 8 oz swiss cheese or cheddar cheese
- 6 tablespoons butter melted, divided
- 1 1/2 teaspoons grainy mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon poppy seeds
- 1 teaspoon dried minced onion
- Preheat the oven to 350 degrees.
- In a bowl combine 4 tablespoons butter, mustard, Worcestershire sauce, poppy seeds, and dried onion.
- Cut the rolls in half separating the top and bottom. (If they are attached you don’t need to separate each roll). Brush with the inside of the rolls remaining 2 tablespoons butter.
- Place the bottom in a baking pan. Layer about the ham onto and top the cheese.
- Top with the other half of the roll and gently spoon the butter mixture over top.
- Bake uncovered about 20 minutes or until the cheese has melted and the tops are lightly browned. Serve warm.
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 24 slider rolls (I used King’s Hawaiian)
- 2 tablespoons olive oil
- 1 medium onion, small diced (approximately 1 1/2 cups)
- 2 pounds lean ground beef
- 1 (1 ounce) package dry French Onion Soup Mix
- 1 tablespoon Steak Seasoning (I used Montreal)
- 10 slices American Cheese
- 24 pickle slices
- 2 tablespoons butter, melted
- 1 tablespoon sesame seeds
- Preheat the oven to 350°F. Line an 11×15 baking dish with foil and coat lightly with nonstick spray. Set aside.
- Prep rolls and make mayo mix. Slice the slider rolls in half, and place the bottoms evenly into the prepared pan, setting the tops aside. In a small bowl, whisk together the mayonnaise, ketchup, and mustard. Set aside.
- Cook onions and beef. In a large skillet heat the olive oil over medium heat. Add the diced onions and cook, until soft and golden, stirring frequently. Add the ground beef to the skillet and cook until no pink remains, breaking the meat while cooking.
- Combine beef and mayo mix. Drain any excess fat from the skillet. Add in the onion soup mix and the steak seasoning, stirring to combine. Remove the skillet from the heat. Stir in the mayonnaise mixture and coat the meat evenly.
- Assemble sliders. Spread the meat mixture evenly on top of the slider rolls. Top with cheese slices, cutting to fit, if necessary. Top each with a pickle slice. Place the slider roll tops on top, and press down slightly.
- Brush with butter, bake and serve. Brush the melted butter on top of the sliders, and sprinkle with sesame seeds. Cover the pan tightly with foil. Place the pan on a large cookie sheet and bake for 15-20 minutes, until the cheese is melted. Remove the pan from the oven and keep covered for 5-10 minutes before uncovering and serving.
Pulled pork and mac n cheese slider
- 16 ounces pre-packaged fully cooked pulled pork in sauce
- 12 slider rolls
- 20-ounce package Bob Evans Macaroni and Cheese
- 6 slices cheddar cheese
- 2-3 tablespoons prepared barbecue sauce
- 1 tablespoon barbecue dry rub
- 1/4 cup butter
- 1 teaspoon dried parsley
- Preheat the oven to 350 degrees.
- Warm the pulled pork in the microwave as directed on the package.
- Slice rolls in half. Place the bottom halves of the slider rolls in a 9×13 baking dish and top each half with the pulled pork.
- Microwave the macaroni and cheese according to package directions and spoon it evenly over the pork on each sandwich roll.
- Drizzle the barbecue sauce over the sandwiches.
- Lay the cheese in 2 rows of 3 over the sliders to cover each sandwich.
- Top with the top halves of the slider rolls.
- Stir the dry rub into the melted butter. Spoon evenly over the tops of the sandwiches. Sprinkle with the parsley.
- Bake, uncovered, for 10 minutes.
- Serve immediately.
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