ham and cheese melt sliders
i got it from my friend raechel because i thought it was what she had served at a party we attended at her house. it turns out that she had used another, delicious recipe, so my fervor to make these was lessened because they werent exactly what i had chowed down on at the party. but they still looked yum, so they stayed pinned, untried, and lonely.
but over the holidays i found myself at the store, in need of a special, easy, yummy lunch one day. so i pulled up this pin and made it our meal destiny.
best. move. ever.
these freaking things were SO SO SO SO good. the dressing/topping/sauce stuff that goes over the top is something i could (and did) lick off a plate. and my finger. and off of judah when some dripped on his bare shoulder.
the chick's original recipe is fabulous, but i made a few changes over the course of making these THREE TIMES IN ONE WEEK (my version is below) to speed up the process and make them even more to our
liking loving lusting:
1-only make a dozen at a time. these are best when fresh, and you really shouldnt need 24 unless youre making for a party or big group. with all 4 of us chowing on these, we still had a a few left over each time.
2- use king's hawaiian sweet rolls, in the orange bags. i have always scoffed at these, but they were on sale in the deli and i am SO glad i used them instead of plain white rolls. the sweetness was crucial and worked perfectly, and the way they are packaged made things easier.
3- dont make each roll at a time. dont even pull apart the rolls. take them out of the package still stuck together. take a bread knife and saw horizontally through all of the rolls (i am awful at this and always end up going too low or too high, but it matters not, just try to keep the knife in the vertical center of the bread bunch).
now you have two big bread slabs: topsies and bottomsies, made up of 12 roll-parts each.
it is a millionty times easier to assemble the sandwiches as one huge one like this instead of doing the same tiny steps 12 times over.
you spread your mayo (i skipped the miracle whip and just eye-balled a thin layer of mayo on both sides), and then lay down a layer of about 4 swiss cheese slices. no need to make tiny ones, just make sure every bread section is covered. i did use exactly 12 thin slices of sweet deli ham, folding and draping the meat like a subway commercial stylist.
then you pull a william wallace and UNITE THE
one big sammie conglomerate
but since you blindly trust me, you know you are going to want to eat these as soon as they emerge from the oven and reach a temperature a few degrees below flesh-melting. and youre not going to want to mess with cutting them when its time to devour.
so grab a big knife and cut along all the bread seams to make individual rolls. just push straight down at each seam to keep your ham and cheese from sliding (like they would if you sawed).
12 very happy little guys. photo credit: one VERY drooly lady.
then you whip up the topping/liquid manna sauce. she says you can halve the amount (which would be quartering if youre making just 12) but DONT DO IT! trust my recipe below and make it all. this stuff is where it's at, yall, and you cant go wrong with the full amount.
we actually accidentally made the full amount of dressing indicated for 24 sandwiches and poured it over just 12. we were bordering on "too much of a good thing," but not actually occupying that space.
i also use more onions than the recipe called for because i like them and a tablespoon of chopped onion is practically nothing.
a 9x9 pyrex was perfect for 12 sandwiches. you do have to get aggressive forcing them in, but it's okay, let them get cozy and melty and smushy. then you pour the manna over them and pop in the oven as you attempt to wait for the cheese to melt before you dive in after them.
it really is hard to wait. they smell SO good while they are cooking, but you NEED melty cheese. it is crucial.
as you can see, this was our double sauce batch.
as i am writing this, my stomach is rising up in rebellion against my brain for making it look at these pictures and relive these memories of deliciousness.
glurg. the crappy phone picture does not do these justice. just trust me, and go eat 7 of these.
Ham and Cheese Sliders (makes 12 sliders)
adapted from the girl who ate everything
1 pack (12 rolls) king's hawaiian sweet rolls12 pieces thin sliced good honey ham
4 slices Swiss cheese
approx 1/3 C mayonnaise (light is fine)
preheat the oven to 350.
take the entire pack of 12 rolls out of the packaging with them all still attached. run a serrated knife through the middle of the entire mass of rolls-- back and forth parallel to the floor. separate the top half and bottom half.
spread mayo all over the bottom half mass. arrange cheese slices on top of mayo so that the entire surface is covered. arrange ham slices next so that each individual roll has one slice of ham on top of it (ish).
put the top half of the rolls on. run a long knife along the bread seams to make 12 indivisual sandwiches. transfer them to a greased baking dish (9x9 size is a nice, tight fit for 12 sammies, but if you use 9x13 you could probably put the whole mass in first and then cut them up with a knife inside of the dish to save some work).
1/2 Tablespoon poppyseeds
3/4 Tablespoon yellow mustard
1/4 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy.
serve them up and try not to drool all over yourself. good luck with that.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.