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This recipe or one similar is all over Pinterest and I make it often so wanted to post it on here for those of you who have not seen it. These little sliders are wonderful and can be made in so many different ways. I served them over the holidays as appetizers for guests and family. They are great when having friends over for game day or just anytime you want a great sandwich. You can double or triple the recipe and make a lot at one time of cut it in half. They reheat great in the microwave, too. You can even make breakfast ones by adding an egg and using ham, sausage or bacon and they are great with coffee.
12 rolls (I use whatever is available or you can use the sweet Hawaiian rolls)
12 pieces of cooked ham (You can make these with cooked turkey or chicken and you can add bacon, too. We love the Kentucky Legend ham on these if you can find it in your area)
12 pieces of cheese (I use half a slice of cheese on each sandwich, can use more and use any kind of cheese you like. We like Swiss)
Mayonnaise or Miracle Whip (Enough to spread on both sides of rolls)
1 tablespoon poppy seeds
1 tablespoon yellow mustard (Could use honey mustard or spicy mustard)
1 stick butter or 8 tablespoons or 1/2 cup
1 teaspoon onion flakes
1 teaspoon Worcestershire sauce
About 2 tablespoons brown sugar
Make your sandwiches by splitting the rolls, spreading with mayo, adding a piece of cheese and ham. Place in a 9 x 13 baking dish. Melt the butter in a small bowl in the microwave, add poppy seeds, mustard, onion flakes and Worcestershire sauce. Whisk together with wire whisk. Brush the tops of the rolls using all the mixture. Sprinkle the brown sugar over the tops after brushing with butter. Cover with foil and let sit for one hour in the fridge or overnight if you want to make them ahead of time. You can also cook immediately. Bake in preheated 350 degree oven for 15 to 20 minutes. Remove the foil and bake uncovered for about 5 minutes. Makes 12 sandwiches.
Don’t Forget to Pin!
These are great with my recipe for Quickest Ever Yeast Rolls, too.
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