#Recipe: Hawaiian Ham & Swiss sliders

I haven’t posted a recipe in forever; this one is going up because I originally found it on TikTok, of all places, where it is destined to disappear, and I want to make them again:

Line a pan with aluminum foil; apply a light coat of cooking spray. Melt a stick of butter; to the butter add a teaspoon of Worcestershire sauce, a tablespoon of minced garlic, half a tablespoon of Dijon mustard, and a half tablespoon of Italian seasoning. Mix well. Cut a … loaf? batch? Let’s go with batch– cut a batch of King’s Hawaiian dinner rolls in half and put the bottom half in the tray. Use a brush or a spoon and lightly brush the butter over the bottom half.

I used a full pound of honey ham; that was probably a bit too much, insofar as “too much ham” can actually be a thing, and I think you could get away with 3/4 of a pound or so. Fold the slices over and arrange them evenly over the bottom half of the bread. On top of the bread, add a double layer of Swiss cheese; half a pound was about right for us. Put the top layer of the rolls on top of the bread and cheese and evenly distribute the rest of the butter-garlic mixture over the tops of the rolls. Cover the whole shebang with foil and bake at 350 degrees for 15 minutes; after 15 minutes remove the foil and continue baking for five additional minutes.

Upon removal from the oven, add a liberal coating of Parmesan cheese. Cut and separate.

These were really good; the only thing I’d change is either going with a bit less ham or baking them for a little bit longer, as while everything was plenty warm the cheese in the middle wasn’t completely melted– you can see individual slices in that picture– and I felt like they could be a bit hotter and gooier. The best part was the bread on the bottom which I was expecting to be a bit soggy and toasted up really nicely. We’ll have these again.