Baked Ham & Cheese Sandwiches

These are the sliders that started it all. The classics. The O.G. of the new-found baked slider revolution. Here’s a little secret that most people won’t know: these are even better as leftovers, straight out of the fridge. I’m not kidding. The butter will have made the bottoms of the sandwiches these hard-ish, buttery, slightly crunchy layer of pure goodness. You’re welcome.

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Serving Size: 12 sandwiches

Chef: Lauren Churchman

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Baked Ham & Cheese Sandwiches

The O.G. of the slider game.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 12 dinner rolls
• 3/4 lb. wildflower honey ham, very thinly sliced
• 6 slices Swiss cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried chopped onion
• Poppy seeds

Instructions

1. Break rolls in two 6-roll sections. Using a serrated knife, slice the roll sections in half, through the middle. Set the top sections aside. Separate the bottoms and place in a 9x13 pan.
2. Fold up and place a slice or two of ham on each roll.
3. Fold and break the cheese slices in half and then half again so you have 4 pieces per slice. Place 2 cheese pieces on top of the ham.
4. Break apart the roll tops and place on top of the bottoms.
5. Place butter in a microwaveable dish and microwave for 30 seconds.
6. Add Dijon mustard, Worcestershire sauce, and dried onions. Stir to combine.
7. Spoon/pour mixture over the ham sandwiches, evenly.
8. Sprinkle the buns with poppy seeds.
9. Bake, uncovered, at 350°F for 15 minutes. They are great hot and even at room temperature.

Notes

You can make these ahead of time and refrigerate overnight before baking. Just cover with foil and cook 25 minutes.

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