Every now and again I come across a recipe that is so good I have no choice but to immediately make it and post about it. That means that it was late, the sun was going down and I had no light for photos, but just getting the recipe photographed was far more important than a perfect photo. These ham and cheese sliders were adapted from one of the sweetest bloggers and friend that I know, Christy from The Girl Who Ate Everything. If you have yet to check out her blog get over there. It is full of just about every delicious recipe out there and I love that it’s all approachable.
Our version of the ham and cheese sliders with poppy seed dressing skips on the onions and uses our famous honey mustard instead of regular old jar stuff. It’s a simple change but trust me, it takes everything to a whole new level of deliciousness. These are a forever staple in our home for using up leftover ham and to be honest we will be bringing them to potlucks all year too.
They are just so easy and yet total comfort food. I can’t wait for you all to try them! Especially if you still have company in town or if you’re already thinking up ideas for that big Super Bowl party. Can’t you just see the guests all digging into a huge pan of these babies?!
Ham and Cheese Sliders
- 1 cup mayonnaise
- ¼ cup honey
- ⅛ cup mustard
- 2 tablespoons poppy seeds
- 3 tablespoons honey mustard sauce from above
- 1 cup butter, melted
- ½ teaspoon worcestershire sauce
- 24 white rolls
- 24 slices of ham
- 24 slices of white cheddar cheese
- honey mustard sauce from above
- In a small bowl, whisk together the mayonnaise, honey and mustard. Set aside.
- In a glass measuring cup, whisk together the melted butter, poppy seeds, honey mustard and worcestershire. Set aside.
- Heat the oven to 350 degrees.
- Slice open the rolls and spread honey mustard sauce on the bottom and mayonnaise on the top. Place a slice of ham and cheese on each roll and place the top on each sandwich. Place all of the sandwiches on a cookie sheet or cake pan. Drizzle each sandwich with the poppy seed dressing until you've used a little more than half of the dressing and each sandwich is covered. Tightly wrap the pan with tin foil and bake for 12 to 15 minutes.
- Remove the pan from the oven and take off the foil. Drizzle with a little more sauce (you may need to melt it again if the butter solidified) and serve immediately.
Source: The Girl Who Ate Everything
More sandwiches and ways to use leftover ham.