Homemade in America’s the Sassy Ham and Cheese Sliders

 

 

 

Ok, I have a special place in my heart because I was on the show, but I can honestly say that the recipes that have been featured are truly amazing.. I’ve been trying them and today I had to give the Sassy Ham & Cheese sandwiches a go.. I’m going to say….Wow packed full of flavor, it has so many layers that hit your palette the mix of the parmesan cheese and worcester sauce and the butter enhances the sweetness of the Hawaiian Rolls. You then get that savoriness of the cream cheese with the thyme and chives then the saltiness of the cheese and the ham and then the sweet of the bottom of the roll. I made 12 sliders and they were gone in record time. I wish I wuld have bought enough to make 20-30 more it was a huge hit…I really want to commend Caryn Ross for the development of this recipe and for graciously sharing it with us, I’m already thinking of different slider recipes…maybe a NM Slider, or a cuban slider…the possibilities are endless…for her recipe yo can click the link above, or I’m going to add it here..

Homemade in America’s the Sassy Ham and Cheese Sliders
Author: 
Recipe type: Appetiser
Cuisine: American
Serves: 12 sandwiches
 
Absolutely Amazing sandwich perfect for tailgating
Ingredients
  • 1 container (8 ounces) cream cheese
  • 2 teaspoons chopped fresh chives
  • 1 pinch dried thyme
  • 1 stick unsalted butter, melted
  • 2 tablespoons freshly grated onion
  • 2 tablespoons grated Parmigiano-Reggiano
  • 2 tablespoons Worcestershire sauce
  • 1 package (12 count) Hawaiian rolls
  • 8 ounces Black Forest deli ham, thinly sliced
  • 8 ounces gruyere, grated- I used Sorrento’s Artisian Swiss and Gruyere Blend
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine the cream cheese, chives and thyme. Mix until well combined and set aside.
  3. In a separate bowl, mix together the butter, onions, Parmesan and Worcestershire sauce. Set aside in a warm spot to keep the butter from solidifying.
  4. Cut all 12 rolls in half. Place the roll bottoms in a 9- by 13-inch pan. Place equal amounts of ham (about 3 slices) on each roll. Top with the gruyere. Spread a generous amount of the chive and cream cheese on the roll tops. Place the tops on top of each sandwich bottom.
  5. Pour the butter mixture over the top of the sandwiches. Cover with foil and bake until the cheese is melted, about 20 minutes. Then remove the foil and bake an additional 5 minutes to toast the buns.

 

 

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