March 03, 2014

buttery, brown sugar, ham and cheese sliders

I posted this picture on the Euna Mae's instagram (@EunaMaes) a few weeks ago, thinking most of you probably already knew about this little gem-of-a-recipe. But surprisingly, several of you asked about it!  I think I've been making pans of these guys for at least fifteen years or more. I can remember having them for the first time when my friend Corrie made them for a shower back when we were all having our babies. I wrote down the recipe right away and still make them to this day.

For those of you who are in the know about these buttery, brown sugar, ham and cheese sliders, then you know how warm, melty, tangy and brown-sugary they are. And you also know how they feed an army and how they travel like a charm if you need to make-and-take them somewhere. You know how they are perfect for not only lunch and dinner but how they are just as easily perfect for breakfast. And best of all, you probably know how simple they are to make. Like, super duper easy as they can be! 

Now you see why I've made them forever and ever.

For those of you who are not in the know about these buttery, brown sugar, ham and cheese sliders,  then I am over the moon about getting to share them with you!

{sharing batch recipe} Double up and make two pans for a Sharing Batch! Just assemble the sandwiches, sauce them, and cover them with foil. Then include bake temp and time when you deliver them.  Send these sliders with a pot of soup or a pretty fruit salad!

makes 24 sliders
{feeds 6-8 people depending on your people}

2 packages of King's Hawaiian Sweet Dinner Rolls
1 lb. shaved deli ham
1 lb. swiss or provolone, thin slices

-for the sauce-
2 sticks butter
2 Tablespoons dijon mustard
2 teaspoon worcestershire
2 teaspoon dry onion flakes
1 teaspoon garlic powder (not salt)
3/4 cup packed brown sugar
poppy seeds, optional 

Preheat oven to 350 degrees.

In a medium microwavable bowl, melt the butter and whisk in the mustard, worcestershire, onion flakes, and brown sugar. Set aside.

Spray two 9x13 pans with baking spray.  Then using a long serrated knife, cut the entire package of rolls in half creating tops and bottoms like little buns. Place one 'bottom' of the rolls in one pan, and one 'bottom' of the rolls in the other pan. {I have one big huge 12x16 baker that I smash all 24 rolls into.} Then layer the bottoms with ham, and top with cheese slices. Place the top halves of the the rolls on, and then drizzle the sandwiches with the warm, buttery sauce. You may sprinkle the pan of the sauced sliders with poppy seeds if you choose.  {At this point, you may refrigerate overnight if you need to! Isn't that convenient and versatile! I love these!} Bake for 20 minutes covered in foil. Then remove foil and bake 5-6 more minutes til the tops just start to get some color.