Ham and Cheese Sliders

Ham and Cheese Sliders
These Ham and Cheese sliders are simple and crowd pleasing sandwiches. Ham and melted cheese topped with a poppy seed butter sauce
Ingredients
  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss cheese
  • ⅓ cup mayonnaise
  • ⅓ cup miracle whip
  • Poppy seed sauce:
  • 1 Tablespoon poppyseeds
  • 1½ Tablespoons yellow mustard
  • ½ cup butter, melted
  • 1 Tablespoon minced onion
  • ½ teaspoon Worcestershire sauce
Directions
  1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops.
  3. Let sit 10 minutes or until butter sets slightly.
  4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted.
  5. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Notes
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

 

Smoked Cheddar Popovers

Smoked Cheddar Popovers
Serve these little pieces of heaven to your friends and family, and they’ll think you have slaved in the kitchen for hours. They’re delicious straight out of the oven.
Serves: makes 8 popovers
Ingredients
  • 3 eggs
  • 1 1⁄4 cups whole or 2 percent milk
  • 1 1⁄4 cups all-purpose flour, sifted
  • 1⁄4 teaspoon salt
  • 3 tablespoons butter, melted, plus more for greasing pan
  • 3⁄4 cup shredded smoked cheddar cheese
Directions
  1. Adjust oven rack to middle position and preheat oven to 400°F.
  2. Butter 8 muffin or popover cups and set aside.
  3. Beat eggs in a large mixing bowl, then gradually pour in milk, whisking until mixed well.
  4. Gently spoon flour into egg mixture, a little at a time, whisking after each addition until well blended and very few lumps remain. Whisk in salt and butter; fold in cheddar.
  5. Ladle batter into each cup, filling about 3⁄4 full.
  6. Bake until puffy and golden brown, about 40 to 45 minutes. 7. Let cool slightly. Loosen each popover with a knife to remove from pan. Serve warm with butter, if desired.
Notes
Popovers are kind of like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very very hot oven for baking. The pan should be sizzling hot when you pour in your batter. They are best served fresh and hot. While you can use a regular muffin pan, you won't get the same results. Popover pans are very deep and far enough apart to keep them separate as they bake
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