It was a productive cooking weekend in the Doble house. Just imagine how many new recipes I would try if I had every weekend off! *Thinks* Hmm…that could be bad. Lots of new, yummy food. Lots of eating. Could be very bad. Lol…maybe it’s a good thing these only come up once a month or so. Anyway…
Ham and cheese sliders. Another thing that caught my eye on Pinterest (don’t worry – there’s a post coming). It looked absolutely delicious! And, while it wasn’t a complete hit, it wasn’t a total wash either. I’ll share it with you and explain. (Sorry, there’s no picture for this one. Didn’t think about it until after they were gone.)
Here’s what you need:
- 24 good white dinner rolls
- 24 pieces of good honey ham
- 24 small slices of Swiss cheese
- 1/3 cup of mayonnaise
- 1/3 cup of miracle whip
Poppy seed sauce
- 1 tablespoon of poppyseeds
- 1 1/2 tablespoons of yellow mustard
- 1 stick of butter, melted
- 1 tablespoon of minced onion
- 1/2 teaspoon of Worcestershire sauce
And here’s what you do:
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.
The above is what the recipe called for. I made a few adjustments: first of all, we used 12 dinner rolls. It worked for a meal and some leftovers. We also used plain ‘ole deli meat instead of “good” honey ham, you know, the kind that’s left over from holiday meals (which is what it was intended for. Also, I used just mayonnaise (not the may/miracle whip combo) and only on my sandwiches. (Silly hubby doesn’t like mayo…or sauces in general. Weirdo.) Because I halved the number of dinner rolls, everything else was halved – and proportions were about right. Otherwise, it was pretty much prepared as-is. It turned out pretty well and we both agree that we would eat it again, though we also both agree that we think that the “good honey ham” would add a level of improvement to the meal. So, if you have that “good” ham laying around after a holiday and you don’t know what to do with it all, here’s an excellent idea. I think it would be fantastic! Enjoy!