Marinated Ham and Swiss Sliders

I made these for the Seahawks game Sunday and they were wonderful!!!!

I made two new discoveries with these sliders.
#1 In the past I never liked Swiss cheese, I do now. It was actually baby Swiss….is that the same as regular Swiss???
#2 In the past I didn’t think I liked horseradish, I do now.
Cool huh???!!

When I printed out the recipe I guess I didn’t really look at the directions closely.
I didn’t realize they had to ‘marinate’ overnight.
So instead of drizzling the onion mixture over the top and letting them sit overnight I simply put the mixture inside the bun and baked as directed.
Honestly they came out just fine and I can hardly wait to make them again.

Also I didn’t make or have horseradish mayo so I just put mayo on the top bun and horseradish on the bottom bun.

Ham & Swiss Sliders


3/4 cup (1-1/2 sticks or 12 Tablespoons) butter
1/4 cup sweet onion, minced
1/4 cup brown sugar
2 Tablespoons hot or spicy mustard
2 Tablespoon poppy seeds
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

24 (about 2 x 2-inches each) small dinner rolls
Horseradish mayonnaise
24 (about 3/4 pound) thin slices of deli ham
24 (about 1/2 pound) thin slices of Swiss cheese
2 Tablespoons chopped parsley


Line two 9 x 13-inch (or one 10 x 15-inch) baking pans with non-stick foil or butter traditional pans.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent.

Add brown sugar, mustard, poppy seeds, Worcestershire sauce, and garlic powder. Stir and let gently bubble for 3 minutes until brown sugar is melted into the sauce. Remove from heat. Set marinade aside to cool while you assemble the buns.

Remove buns from the package and do not separate. Using a long serrated bread knife, slice the entire sheet of buns in half so you have a layer of tops connected and a layer of bottoms connected. Flip the layer of tops away from you with cut-side up so you can easily reassembled them in the same order.

Spread tops and bottoms of buns with a thin layer of horseradish mayonnaise. Layer ham slices to evenly cover the sheet of bun bottoms. Repeat with Swiss cheese slices in an even layer. Replace bun tops. Slice in between each row to separate buns into individual servings.

Arrange ham and cheese buns into prepared baking pan(s). Spoon marinade evenly over buns, letting some marinade drip in between buns. Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 F. Sprinkle buns with chopped parsley. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes. The buns should be caramelized on the bottom and golden brown on top.

Yield: 24 appetizer servings





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