02 April 2012

Eats: ham and cheese sliders

In my very first year of graduate school, I was fortunate to find myself in a group of very close friends – close enough that, seven years later, we’ll travel across an ocean to celebrate a wedding together. That’s a great group of friends, right? And during our years spent together in Nashville, we had an amazing run of parties, in honor of any reason including not having a reason, held at this person’s house or that person’s. And we always, always had a lot of great food at these parties. So for years, I’ve been on constant lookout for delicious-looking food to bring to the festivities.

That’s why I perked up when I saw this recipe for ham and cheese sliders at Confections of a Foodie Bride. They were for the source’s two-year-old’s birthday party, but hey, grownups like ham and cheese sliders too, right? So I made these for a Super Bowl party with my fantastic friends.

The first magical secret to this recipe: Hawaiian sweet rolls.


The source makes her own rolls, and claims it’s worth it... but I can’t be bothered with that. Instead, I bought two packages of these rolls (for twenty-four sliders), separated them, and sliced them in half.

I also couldn’t be bothered with super-fancy meat and cheese sliced in the deli. The packaged stuff worked just fine!


And why does it work just fine? Because nobody really cares about the ham and cheese. Everyone is more pumped about this glaze.


The glaze is the second magical secret to this recipe, which is no surprise considering it’s mostly a stick of butter. In addition to the glorious melted butter, I added a tablespoon of brown sugar, tablespoon and a half of spicy brown mustard (or more likely, “a healthy squirt”), a teaspoon of Worcestershire (or more likely, “a bunch of shakes”), and a tablespoon-plus of minced onion.

Recall, if you will, that I don’t keep onion in our house. So, I just reconstituted it from the dry stuff with a bit of water.


So easy! Even if, in the end, I had more than a tablespoon. Oh well. Extra flavor!

Then I brushed the glaze on the rolls, pre-assembled on a cookie sheet. If you don’t have a fancy brush, you can just drizzle it on with a spoon.


And sprinkled poppy seeds on top, until I decided we had just enough to fail any upcoming drug tests.


Then, not long before it was time to head to the party, I covered these with tented foil and popped them in the oven for about fifteen minutes. And here’s the delicious beauties once the butter was all absorbed and the cheese was all melted and everything was right in life:


As for my friends? They raved about these sliders and gobbled them up. Granted, I have incredibly polite – and hungry – friends, so you’d normally have to take their opinion with a grain of salt. But really, people, these are delicious and so, so easy. Because the rolls and the glaze are really the stars of the show here, you can skip the ham and cheese in favor of your favorite slider filler, whatever that may be.

It’s too bad we’ll be moving away soon, because I would totally bring these to every party forthcoming. We’ll just have to make new friends that would also love these sliders! And in the meantime, I hope you enjoy these at your next gathering – or your next let’s-have-junk-food-for-dinner meal. (It’s okay, Mr. P and I have those dinners too.) Enjoy!

1 comments:

Tina said...

Your Monday food blogs inspire me to make something good to eat!!! I am sooo hungry right now - I'd love some of those sliders for a breakfast!
The photos are so appetizing - especially the one with the butter dripping from the brush... magazine-worthy, too.