A great leftover Easter ham recipe!
These are not your ordinary ham and cheese
Delicious ham and cheese on Hawaiian rolls
topped with a tasty mustard butter poppy sauce.
All hot and melty and yummy.
These have so much flavor!
Everybody loves them.
They are so easy to make and leftovers
are just as delicious warmed the next
day. I always make the whole batch even
if it’s just for the two of us.
Use a 9 x 13 casserole that’s
been sprayed with cooking spray.
Just add ham and cheese slices to Hawaiian
rolls and top with a tasty mustard
butter poppy sauce.
I love making these with leftover baked ham.
But you can also use deli ham.
Combine the butter sauce ingredients
in a small saucepan.
Bring to a boil.
Spoon over the buns.
Don’t worry about measuring the ham or cheese
quantities. Just pile on what you would use
for a sandwich.
Then pop in the panggangan when you’re ready to serve.
These can even be made ahead for entertaining.
You can cover and refrigerate for up to 24 hours.
Bring to room temperature before baking,
or just add more time in the oven.
Bake until browned and crispy and the
cheese is oozy-melty.
Use a spatula to serve, scrapping up the
Hot Ham & Cheese Sliders
1 pkg. Hawaiian rolls, 12 count
3/4 lb ham
3/4 lb cheese slices (Swiss, provolone)
Split the rolls in half and place the bottoms in a
sprayed 9 x 13 pan. Top each roll with ham and
cheese. Add the top of the roll. Pour over the
butter sauce. Bake @350º for 20-25 minutes,
or until the tops are browned and crispy.
Poppy Seed Sauce
1 stick butter, ¼ lb
2 T brown sugar
1 T mustard
1 T Worcestershire sauce
1 T poppy seeds
½ t garlic powder
½ t dried minced onion, or powder
Combine the ingredients in a small saucepan.
Bring to a boil. Pour over the sandwiches.