Serve this fun and tasty recipe to a large group for a Christmas party, or make it to snack on during football bowl games. It’s also a creative way to use up leftover holiday ham.
Recipe and photograph by Kimme Hargrove
1 12-pack Hawaiian sweet rolls
1-1.5 pounds thick-sliced ham
1 package sliced Swiss or provolone cheese
Sliced dill pickles
½ an onion, minced
4 Tablespoons butter, melted
2 Tablespoons Dijon mustard
Heat oven to 325°F.
Slice Hawaiian rolls in half lengthwise, keeping top and bottom halves as whole sheets. Spray a 9×13 pan with cooking spray. Place bottom half of rolls in pan. Layer ham, cheese and pickles on top of rolls. Cover with the top half of the rolls.
Whisk together minced onion, melted butter and Dijon mustard. Pour over the top of the rolls, and spread evenly with a spoon.
Cover the pan with foil, and bake for 15 minutes. Remove foil, and bake for 10 more minutes until slightly browned.
Cut the sliders into individual sandwiches, and serve warm, garnished with extra pickle slices if desired.
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