Hot Ham and Cheese Sliders with Honey Glaze

Get ready for the big game with this simple, crowd-pleasing recipe. These sliders are savory and satisfying, with a touch of honey that melts into the mustard and spices to add moisture and a gentle sweetness.

The best thing about this recipe is its flexibility—you can use whatever meats and cheeses you love. I made half with ham and Swiss, and half with turkey and provolone. A 12-pack of King’s Hawaiian Sweet Dinner Rolls works perfectly; just slice the entire pack horizontally so the rolls stay together as a top and bottom layer.

Feeding a bigger Super Bowl crowd? This recipe doubles easily.

Ingredients:

Makes 12 sliders

• 1 package (12-count) of King's Hawaiian Sweet Dinner Rolls
• 2 Tbsp plus a tsp of Dijon mustard
• 1/2 lb thinly sliced deli meat (i used 1/4 lb Black Forest ham & 1/4 lb turkey)
• 1/2 lb thinly sliced deli cheese (I used 1/4 lb Swiss cheese & 1/4 lb provolone)
  

For the Glaze

• 4 Tbsp melted unsalted butter
• 2 tsp Trader Joe’s garlic and onion sprinkle (you may substitute minced dried onion)
• 2 tsp Worcestershire sauce
• 1 tsp of Big Island Bees Macadamia Blossom honey
• 1 tsp poppy seeds
• 1/4 tsp kosher salt

Directions

1. Heat the oven to 350 F and line an 8 x 13 baking pan with parchment paper, with the paper hanging over the sides to make removing the hot sliders easy. If doubling the recipe, line a baking sheet with parchment paper.
2. Slice the rolls horizontally, keeping the top and bottom layers intact. Do not break up the individual rolls. Put the bottom half of the rolls into the baking pan. Slather with 2 tablespoons of mustard.
3. To make half of the sliders ham and half of them turkey, use half of the ham to layer over six of the roll bottoms in the pan. For the other six roll bottoms, layer with half of the turkey. Cover the meat with your choice of cheese (I put the Swiss cheese over the ham and the provolone over the turkey). Then add the other half of the meat to cover the cheese (ham over the ham and Swiss, turkey over the provolone and turkey). Finish with the top layer of the rolls to complete the sandwiches.
4. In a small bowl, whisk together the melted butter, 1 teaspoon of Dijon mustard, the dried garlic and onion sprinkles, Worcestershire sauce, Macadamia blossom honey, poppy seeds, and salt.
5. Brush the mixture over the top and sides of the sliders in the pan with a pastry brush.
6. Cover with foil and bake for 20 minutes. Uncover the rolls and bake for another 5 minutes, or until the tops are toasted.
7. Carefully remove the rolls, holding on to the overhanging parchment paper. Slip them off the paper onto a cutting board. Cut the rolls into individual sandwiches with a serrated knife. Serve hot.