Description
Delicious hot ham and Baby Swiss cheesecake sliders baked to perfection.
Ingredients
Scale
- 1 package (12 count) Sweet Hawaiian slider rolls
- ½ pound (227 g) Honey ham, thinly sliced
- ½ pound (227 g) Baby Swiss cheese, thinly sliced
- 4 tablespoons (56 g) Unsalted butter, melted
- 1 tablespoon (21 g) Honey
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (1 g) Dried parsley
- ⅛ teaspoon (0.6 g) Onion powder
- ⅛ teaspoon (0.6 g) Garlic powder
Instructions
- Step 1: In a mixing bowl, stir together the melted unsalted butter with honey, Dijon mustard, dried parsley, onion powder, and garlic powder until well combined. This mixture will be brushed on top of the sliders to add flavor and help achieve a golden finish.
- Step 2: Using a serrated knife, carefully slice the Hawaiian rolls in half horizontally without cutting all the way through so that the rolls remain connected. This ensures the sliders hold together during baking and that fillings stay neatly inside.
- Step 3: Open the slider rolls carefully and on the bottom half, spread out half of the honey ham slices evenly. Next, layer the Baby Swiss cheese slices on top of the ham, followed by the remaining honey ham on top of the cheese. Pack the layers tightly so each bite delivers balanced flavors with good texture.
- Step 4: Generously and evenly brush the prepared butter mixture over the tops of the assembled sliders. Be sure to coat every corner of the buns to promote an even golden brown color and boost flavor during baking.
- Step 5: Preheat the oven to 350°F (175°C). Cover the assembled sliders with aluminum foil and bake for 12 minutes. After 12 minutes, remove the foil and bake uncovered for an additional 10 minutes. This allows the cheese to melt fully and the buns to develop a slightly crisp and golden top.
Notes
- Store sliders in an airtight container at room temperature for up to 2 days to maintain softness and flavor.
- Place sliders in an airtight container and refrigerate for up to 5 days. Reheat in the oven to restore softness before serving.
- Wrap sliders tightly in plastic wrap, put in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If sliders become soggy during baking, brush the butter mixture onto the rolls about 30 minutes into cooking. Allow the absorbed moisture to evaporate for better texture.
- If cheese melts unevenly, keep the sliders tightly covered with foil for the first 12 minutes to create steam, promoting even heat distribution.
- If the tops begin to darken excessively, loosely cover the sliders with foil for the remaining cooking time to prevent burning.
- Layer ham and cheese in two tight stacks to ensure every bite is flavorful. Assemble at least 20 minutes before baking to allow the flavors to meld.
- When reheating cold leftovers, warm sliders in a 350°F (175°C) oven for approximately 10 minutes to regain a soft texture.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified