Have you ever made a recipe, tried it, and thought, "Wow, I think I will be using this recipe for the rest of my life." No? Then make these. I've had them bookmarked for over a year. I have absolutely no idea why I hadn't gotten around to making them sooner. This past weekend was the UNC-Duke football game and we had a tailgate in my front yard. I put out a tray of the sandwiches that was quickly devoured (even with pork tenderloin sandwiches, wings, dips, etc. all around). I would have taken more pictures, but it is incredibly uncomfortable to force people to wait to eat tailgate food because you have to take pictures of the food first.
My only initial issue with these little sammies was the mayo. I like to think I hate mayonnaise. I don't actually hate it, but in my mind I dislike it unless it is on a menu as aioli. Do I love me some aioli? Yes. Do I love me some mayonnaise? Absolutely not. I read something online that said garlic was the only difference between the two. Somehow that is enough for me. So, it pained me to spread mayonnaise on every one of these sliders. Not only that, a mixture of mayonnaise and miracle whip! Being an advertising junkie, I'm used to thinking of those as two completely separate entities after the "Pick a side" campaign. Well, they work in perfect harmony here.
I made these on Saturday. I made them on Tuesday. I doubt I'll be able to wait much longer before making them again. Enjoy!
Ham and Cheese Sliders
Recipe from The Girl Who Ate Everything
24 good white dinner rolls (I recommend King's Hawaiian, 24 ct.)
24 pieces good honey ham24 small slices Swiss cheese (I used Havarti)
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
(I did this the second time I made them and they turned out just as good.)
These look so delicious and perfect for a group/party! Definitely going to try these! Thanks!
ReplyDeleteI made these and everyone liked them but next time I am going to use the horseradish mayo.
ReplyDeleteI have made something similar but our local Giant Eagle store carried small sandwich rolls that are together like the Hawaiian rolls. To make ti easier, keep the rolls in tact, instead cutting vertically through all the rolls. Assemble the sandwiches as one big sandwich and when you are finished then you can cut each individual roll apart with a knife. I would do the topping after you have cut the rolls apart. It is much easier and faster to do it this way.
ReplyDeleteWe just had these for lunch while watching football.
ReplyDeleteThey are YUMMY! My hubby said that I should add a spicy pickle to each one next time.
These look delicious! When you are assembling a day ahead, would you go ahead and put the poppy seed sauce on them or wait until shortly before baking? Thank you.
ReplyDeleteI always put the poppy seeds on shortly before baking!
DeleteThank you!
DeleteI made these tonight for my sons and husband. SOOO easy to do and such a great recipe. That love them and it came out great. Thank you!! -Christina
ReplyDeleteMade these for dinner several weeks ago. Loved them! Now making them for a my small group Bible study. I think these would be a hit for a large set of taste preferences, so here goes nothing! :) Thanks for sharing!
ReplyDeleteMade these yesterday and they were amazing. Thanks for sharing. Used frozen rolls and cooked them then completed recipe as stated. Great go to when you need some fun appetizers. Thanks for sharing.
ReplyDeleteOur tailgate group BEGS for these every game. They are legendary. For what it's worth, I forgot the mayo one time and no one could tell the difference. So now I just skip that step. But I do use a full slice of swiss on every sandwich. :)
ReplyDeleteI'm so glad everyone has enjoyed them!
ReplyDeleteJessica - Glad to know I could cut out the mayo and they'd still be delicious. Knowing me I'd justify eating even more of them if I knew they were a *slightly* healthier version!
I personally hate Swiss cheese. Any suggestionson substitutions? I was thinking maybe provolone.
ReplyDeleteDoes everyone use fresh minced onion,or the dried kind?
ReplyDeleteGood question!
DeleteWe had these for a brunch. We used Turkey and Swiss and Ham and havarti. They are FANTASTIC! YUM YUM! Will definitely make these again.
ReplyDeleteOne of my all-time favorite go to recipes. Have had them as an appetizer and also for the main lunch course. Everyone loves them every time I’ve served them. #1 in my book.
ReplyDelete