Ham and Cheese Sliders
 Make your next gathering a hit with these simple yet delicious ham and cheese sliders: soft buns filled with ham and melted Swiss cheese, all smothered in a tangy butter sauce. Ingredients For the Butter Sauce 4 tablespoons unsalted butter, melted 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1½ tablespoons poppy seeds ½ teaspoon garlic powder Heaping ¼ teaspoon salt 4 tablespoons unsalted butter, melted 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1½ tablespoons poppy seeds ½ teaspoon garlic powder Heaping ¼ teaspoon salt For the Sandwiches One 12-count pack square soft white dinner rolls, such as Kings Hawaiian Sweet Rolls 2 tablespoons Dijon mustard ⅔ pound sliced Swiss cheese ½ pound sliced Black Forest ham One 12-count pack square soft white dinner rolls, such as Kings Hawaiian Sweet Rolls 2 tablespoons Dijon mustard ⅔ pound sliced Swiss cheese ½ pound sliced Black Forest ham Instructions Preheat the oven to 350°F and set an oven rack in the middle position. In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside. Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. (Don't worry if the rolls fall apart; you can piece them back together in the pan.) Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops. Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides. Bake for 22 to 25 minutes, until the top is golden brown and toasted. Let cool for 15 to 20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a serving plate. Serve warm or at room temperature. Make-Ahead Instructions: The sliders can be assembled a day ahead and topped with the butter sauce, refrigerated overnight, and then baked the following day. Preheat the oven to 350°F and set an oven rack in the middle position. In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside. Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. (Don't worry if the rolls fall apart; you can piece them back together in the pan.) Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops. Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides. Bake for 22 to 25 minutes, until the top is golden brown and toasted. Let cool for 15 to 20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a serving plate. Serve warm or at room temperature. Make-Ahead Instructions: The sliders can be assembled a day ahead and topped with the butter sauce, refrigerated overnight, and then baked the following day. Nutrition Information Powered by Serving size: 1 slider Calories: 338 Fat: 15g Saturated fat: 8g Carbohydrates: 33g Sugar: 1g Fiber: 2g Protein: 16g Sodium: 648g Cholesterol: 45mg Serving size: 1 slider Calories: 338 Fat: 15g Saturated fat: 8g Carbohydrates: 33g Sugar: 1g Fiber: 2g Protein: 16g Sodium: 648g Cholesterol: 45mg