Ham and Cheese Sliders

Steps

1. Heat the oven to 350°F. Butter a 9 x 13-inch baking dish.
2. Without pulling the rolls apart, slice the whole slab in half horizontally with a long serrated knife. Set the bottom half in the dish.
3. Stir the mayonnaise and the 1 tablespoon of Dijon for the sliders together and spread it over the cut side of the bottom half. Layer on half the cheese, then the ham, folded loosely, then the rest of the cheese. Set the top half of the rolls in place.
4. Whisk the melted butter, the 1 tablespoon of Dijon for the topping, Worcestershire, onion, poppy seeds and garlic powder together. Spoon it slowly over the rolls, letting some run down into the cracks.
5. Cover the dish with foil and bake for 15 minutes. Take off the foil and bake until the tops are golden, the cheese has melted and a thermometer in the center reads 165°F, 8 to 12 minutes more.
6. Let it stand for 5 minutes, then cut along the roll lines with the serrated knife and serve warm.

Good to know

• Make ahead: assemble the sandwiches, without the butter topping, up to 1 day ahead. Cover and refrigerate. Spoon on the topping just before baking and add about 5 minutes to the covered baking time. Refrigerate baked sliders within 2 hours. They keep 3 to 4 days. Reheat them covered in a 325°F oven until the center reads 165°F, 15 to 20 minutes.
• Swap: try sliced turkey with cheddar, or turkey with Brie and a thin layer of cranberry sauce.
• For a sweeter topping, stir 1 tablespoon of brown sugar into the melted butter.