This week you are getting leftovers! I prepared so much last week that I am still recuperating and eating them. I prepared several things I had made before and a few new dishes. This week will be one that I have made before but with time and failures I have improved upon.
This too is one of the recipes that has floated around on Facebook & Pinterest for a few years. I know the first time I made it I thought it was awful. Not sure how that could be, Hawaiian rolls are fantastic. In my head, it had to be the recipe that failed me, not my cooking! The directions seemed simple enough, but DANG! The flavor was off. Mind you the hubs pretty much will eat anything, not sure if it’s hunger or the fear I have put in him (doubtful, so probably hunger).
I generally veer off recipes a few degrees, but for whatever reason the first time I made this I did not. I followed the directions to a tee (or so I thought, that’s where the reading comes in, I did not refrigerate. I was disappointed in the flavor, now the hubs thought it was fine. So, with trial and error I think I have found the recipe that works in my life. I will post the original recipe and my variations to it. This is SUPER easy Quaylene I promise. Basically, you are making a sandwich ahead of time, refrigerating it then baking later. I will admit openly and honestly, I am the worlds worse at reading a recipe through before making it. Lesson learned to many times to count, and still guilty of it. Oh well if that is the worst thing I do in a day, it’s a win.
I have made the sliders to take to my Bunco ladies, as a meal for us (it nukes well if you have any left, but not likely) or as an appetizer. The first few times I prepared it in my glass or aluminum pan just sprayed with nonstick butter spray. The last time I made it I lined my pan with foil (not sure due to laziness or subconsciously I was still testing the recipe) regardless it was the best textured batch I have made. The sliders and a nice crust on the bottom and soft and gooey everywhere else. I think this is the first time I’ve ever written/typed gooey… spell check was not helpful, word of day, done!
The recipe clearly states to make and refrigerate one hour or up to a day ahead. Don’t you love those recipes? What a lifesaver when you are planning a dish or just want a day off. This is the little tidbit I have failed to do in my previous attempts. I don’t know if it was chilling the dish so the butter can firm back up or lining my pan. Either way, I have finally found the key to success in this dish. I will not just put in the oven after prep ANYMORE.
Now that I have found my keeper recipe on this. Next I will experiment with roast beef and provolone.
Remember if you have tried any of these recipes, comment on here or save it on your Pinterest board, of just follow my board that has all the recipes from my articles. https://www.pinterest.com/shakapuddn/the-roosevelt-review/
Original Recipe Ham & Cheese Sliders
• 2- 12-count package Hawaiian sweet rolls, sliced in half
• 1-pound cooked deli ham, thinly sliced
• 1-pound Swiss cheese, thinly sliced
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• 2 teaspoons dried minced onion
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 1-pound cooked deli ham, thinly sliced
• 1-pound Swiss cheese, thinly sliced
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• 2 teaspoons dried minced onion
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
My changes….
Rolls, you can use the mini loaves, just cut them into roll size after cooked… I know this having bought the wrong bread
Ham, do not use honey ham, the bread is already sweet. Walmart sells a Black forest that works perfect and more cost effective & I used the whole package, using good bread & cheese why not have a little more meat
Cheese, I have used swiss and Colby both good but my fav is Havarti
Butter, mine is ALWAYS salted
Mustard, Dijon is an acquired taste, plain will work, spicy is my fav
Poppy seeds, optional. It does make it look pretty
Onion, love it, not all do, I think omitting works better
Worcestershire, 1 tsp. is enough, it does not take much for this to overpower any dish
I omitted the salt and pepper (butter has salt and used a spicy ham)
I also did not fold the meat, I just layered it till all was covered even
Rolls, you can use the mini loaves, just cut them into roll size after cooked… I know this having bought the wrong bread
Ham, do not use honey ham, the bread is already sweet. Walmart sells a Black forest that works perfect and more cost effective & I used the whole package, using good bread & cheese why not have a little more meat
Cheese, I have used swiss and Colby both good but my fav is Havarti
Butter, mine is ALWAYS salted
Mustard, Dijon is an acquired taste, plain will work, spicy is my fav
Poppy seeds, optional. It does make it look pretty
Onion, love it, not all do, I think omitting works better
Worcestershire, 1 tsp. is enough, it does not take much for this to overpower any dish
I omitted the salt and pepper (butter has salt and used a spicy ham)
I also did not fold the meat, I just layered it till all was covered even
INSTRUCTIONS:
Preheat the oven to 325 degrees F
1. Combine the melted butter, Dijon mustard, poppy seeds, and minced onion. Whisk together until well blended.
2. Separate the top from the bottom of the rolls, should come apart in 1 large piece
3. Cut the deli Swiss and ham in half, then fold each piece in half to make smaller pieces that will fit on the bread.
4. Layer the sliders by starting with one folded slice of Swiss, then a folded slice of ham, then another Swiss, one more ham, and finally top with a folded slice of Swiss.
5. Complete with the rest of the rolls then put them into a baking dish, arranged tightly together.
6. Spoon the butter mixture on top of each roll, covering each completely with onions and poppy seeds.
7. Place covered pan into fridge at a minimum 1 hour, up to 24 hours before heating.
8. Bake for 20-30 minutes covered until internal temperature is hot to the touch and all cheese melted. Remove foil and bake 2-3 minutes until tops are slightly browned.
Preheat the oven to 325 degrees F
1. Combine the melted butter, Dijon mustard, poppy seeds, and minced onion. Whisk together until well blended.
2. Separate the top from the bottom of the rolls, should come apart in 1 large piece
3. Cut the deli Swiss and ham in half, then fold each piece in half to make smaller pieces that will fit on the bread.
4. Layer the sliders by starting with one folded slice of Swiss, then a folded slice of ham, then another Swiss, one more ham, and finally top with a folded slice of Swiss.
5. Complete with the rest of the rolls then put them into a baking dish, arranged tightly together.
6. Spoon the butter mixture on top of each roll, covering each completely with onions and poppy seeds.
7. Place covered pan into fridge at a minimum 1 hour, up to 24 hours before heating.
8. Bake for 20-30 minutes covered until internal temperature is hot to the touch and all cheese melted. Remove foil and bake 2-3 minutes until tops are slightly browned.
