Sweet Ham and Cheese Sliders

This recipe is all over the blogosphere and I can see why.  If you make these, you will too. These are beyond delicious!

I actually put off making this recipe for awhile- I normally don't like ham at all and you won't usually find me eating a ham sandwich.  Swiss cheese is also not my favorite type of cheese and I was somewhat tempted to substitute American here, but I didn't.  For some reason, this combination just works to make a wonderful sandwich! The sweet mustard sauce that you drizzle over the top helps take the flavor over the top too!

I think these would be perfect for a party-a nice alternative to using the grill.  They make quite a bit-you can also use regular size buns like I did or make small sliders using smaller buns. They do get a little messy-the outside is sticky so be sure to have lots of napkins ready!

Sweet Ham and Cheese Sliders

12 dinner rolls, cut in half (I used potato rolls) or 24 slider rolls
24 slices Honey Ham
16-24 slices Swiss cheese (depending on how cheesy you want them)
Mayonnaise
1 1/2 tablespoons Dijon mustard
8 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1/4 cup brown sugar
Poppy seeds, for sprinkling

Preheat oven to 400°

Place bottom half of rolls in a 9x13 inch glass baking dish and top with 2 slices of ham and 1 slice of Swiss cheese (fold ham and cheese to fit on buns). Spread a light layer of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to fit tightly in the baking dish.

In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, and brown sugar. Mix until combined and drizzle over the assembled rolls. You will probably not need all the sauce. Sprinkle the sandwiches with poppy seeds.

Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is melted. Serve hot or warm.

Source: Seen all over the Blogosphere-I was inspired by A Taste of Home Cooking and I Was Born to Cook