Skip to main content

Ham & Cheese Sliders (and Turkey & Cheese too)

These ham & cheese sliders have been all over the blogosphere, as well as Pinterest the last few years.  I even had a coworker tell me years ago that her catering parents have been making them since she was a little kid and they're highly addictive.  I'm not going to lie - I've never really had a desire to make them.  Why, you ask?  Well, they have mayo and mustard usually - two of my least favorite things.  That being said, when looking for easy and delicious things to make for Rob's party a few weeks ago I knew these would be perfect for everyone else to eat.  I did adapt the recipe a bit, so that I could at least try one!

I was making about 72 sandwiches, which was time consuming, buy very easy.  Based on all the raves I'm still getting on these sandwiches, it's safe to say they were a huge hit and I won't hesitate to make them again if the occasion calls for it.  Even I enjoyed them, with the modifications I made!  I highly suggest if you like mayo and mustard though to make the original version because, well, let's face it... I'm weird for not liking those things that most people love!

Also, they're so easy to modify overall flavor profiles.  I made half ham & cheese, and the other half turkey & cheese.


Ham & Cheese (Turkey & Cheese, or any Meat & Cheese) Sliders
Ingredients:
24 White Dinner Rolls, such as Hawaiian Rolls
24 Slices Honey Ham, Honey Turkey, Roasted Chicken, etc.  
24 Small slices Swiss Cheese, or Cheese of your Choice (I used 1/2 a slice per sandwich, based on the slice size)
8 oz. soft cream cheese spread of choice (plain, chive & onion or garden veggie)
1 stick butter, melted
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
1/3 cup grated Parmesan cheese

Directions:Preheat oven to 350 degrees.

Slice rolls in half, and spread on a thin layer of cream cheese.  Place a slice of meat and slice of cheese inside each roll.  Close rolls and place into a large baking sheet very close together.  

In a medium bowl, whisk together the melted butter, onion, Worcestershire sauce, mustard and Parmesan cheese.  Pour evenly over all of the sandwiches.  Let sit for 10 minutes, or in fridge overnight, covered), to allow butter to set slightly.  Cover with foil and bake for 12-15 minutes or until cheese is melted.  Uncover and cook for 2 more minutes.  Serve warm.

Source: though these guys are all over the place, and have been feeding families since at least the 80s, the earliest written recipe I can find is at The Recipe Club


Comments

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…