I thought this recipe sounded like a good, quick solution for a busy weeknight. But after making it and seeing how quickly it was devoured, I also think this is a great solution for lunch or nibbles when you have a house full of guests at the holidays.
This was a huge hit in the Delaney Test Kitchen, and while the recipe says that leftovers will keep in the fridge for three days, I’ll just be honest and tell you there won’t be any leftovers. Enjoy!
Ham and Cheese Sliders
· 4 tablespoons (1/2 stick) unsalted butter
· 1 tablespoon Dijon mustard
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon onion powder
· 1/4 teaspoon kosher salt
· 1 (12-ounce) package Hawaiian sweet rolls, such as King's
· 12 slices Swiss cheese (about 7 ounces), divided
· 12 thin slices deli ham (about 10 ounces)
· 1 teaspoon poppy seeds
1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
2. Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine.
3. Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish.
4. Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.
5. Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.
6. Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving.
Make ahead: The sandwiches can be assembled and the butter mixture prepared up to 1 day in advance and refrigerated separately. Melt the butter again before using, 30 to 35 seconds in the microwave.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Have you heard of nutritional yeast? I had not. So when I found this yummy-sounding recipe for Creamy Vegan Pasta, I was surprised as I tried to line up all the ingredients and found Nutritional Yeast on the list.
How had I not heard of this before? It has 5g of protein per serving, and is packed with B vitamins, and is an excellent source of Thiamin, Riboflavin, Niacin, Folic Acid and Vitamins B6 and B12. It is used as an additive to add a savory cheese-like flavor to vegan recipes. I found it next to the regular yeast in the supermarket aisle.
This recipe is from one of my favorite blogs, Love and Lemons. I could not get my kids to eat it, but I thought it was as yummy as I expected. So this is a Working Mom Dinner but for my house – it’s only really for you and maybe one other possible diner. Plus I found that the sauce was really only enough for two servings. (Perhaps I was heavy handed since it was yummy.) Another option is to save the second serving for an easy lunch the next day.
If you live in Atlanta and have been to Mirko Pasta, this sauce reminds me of that fabulous white bean dip they serve with your fresh Italian bread. Yum.
On the Love and Lemons website, they also recommend experimenting with this dish. Some of their suggestions include:
If you try this one, please let me know how it turns out. And let me know if your kids like it, too.
Creamy Vegan Pasta (serves 4)
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.