I'm sharing a recipe from Oma today. She was making these ham and cheese sliders while I was over awhile back and I couldn't help grabbing my camera and capturing the process because they are so, so, SO good and so surprisingly simple!
Did you know that some of our most-pinned posts on Someday I'll Learn are from Nate's mom? You all clearly dig her cheeseburger pie and easy spaghetti sauce recipe. I'm not surprised – they're freaking fantastic! I feel blessed to have Oma as an incredible learning resource for scratch cooking and making food for a crowd. Neither of those are things I had to do much of as a kid, since it was just me and my sister.
I'm still not one to throw big parties or host a ton of people, but the fact is that I have a big family now. Four boys go through a lot of food. So cooking in bulk comes with the territory.
- One package deli ham
- One 12-pack of Hawaiian rolls
- Six slices Swiss cheese
- 1/4 cup horseradish
- 1 Tbsp Dijon mustard
- 1/4 cup butter, melted
- 1 Tbsp onion powder
- 1/4 tsp Worcestershire sauce
- Cut rolls in half and spread bottom half with horseradish.
- Lay Swiss cheese on top of horseradish and then layer ham on top of cheese.
- Replace top half of the rolls on the layered ham and cheese, and place in a large baking dish.
- Whisk together mustard, butter, onion powder and Worcestershire sauce and drizzle over rolls.
- Cover with foil and let sit for fifteen minutes.
- Bake at 350 degrees for 8 minutes, remove foil and cook for another 2 minutes until browned. Serve.
This ham and cheese slider recipe makes 12 rolls, so Oma tripled it when we had a bunch of people over for Thanksgiving.
We find ourselves doubling, tripling and quadrupling recipes pretty often.
If you're heading to a potluck, you could totally make these ham and cheese sliders ahead of time. Line the baking dish with a couple layers of foil to contain any sauce that spills over. After cooking, let it cool for a bit and then gently lift the foil with the ham and cheese sliders out and wrap the whole thing in foil again to make a little pouch. When you get to where you're going, pop the whole thing in the oven for a few more minutes to heat it back up and then unwrap. Voila! Ham and cheese sliders ready to feed a monster crew.
If you used a different meat on these ham and cheese sliders, what would it be? What's your fave sandwich and how might you translate it to a bulk recipe?