Friday, December 27, 2013

Hawaiian Sliders

These little sliders are awesome!  We got to try them at a party and honestly, I could not get enough, but didn't want to make a pig of myself when there were so many other things to eat.  They went fast anyway!  Guess you could say they were the star of the show.

 The ones we had were overstuffed with ham and cheese (maybe double of what the recipe calls for), which made them even better, but the topping is what makes it so special with a blend of delicious tangy sweetness.  The crunchiness resulting from the sauce baked on the bread was also very nice. Outstanding!

I would love to make some with smoked turkey and swiss cheese too.  

Not only did they make the perfect appetizer, they would be great for a quick lunch with some chips.

Awesome discovery!

UPDATE:  We have made these sliders twice and propose the following changes:  No onion.  Cut the sauce recipe in half.  For some reason, our sliders did not come out crispy, but somewhat soggy.  We added 10 minutes to the baking time in the oven uncovered . . . it still wasn't enough time to make them crunchy enough for our taste.  Next time we will bake them 20 minutes covered and 15 minutes uncovered.

We love this recipe and will continue to tweak it until they are perfect for our taste.  I must say that the sauce is awesome, like a sweet barbeque sauce, and would be great with some shredded chicken in place of ham and cheese.

I really can't say where this recipe originated since it has been posted all over the place.  It is like, what came first, the chicken or the egg?

  • 1 package Original Hawaiian 12-pack dinner rolls
  • 1 small sweet white onion, minced or grated
  • ½ cup (1 stick) butter
  • 3 tablespoons Dijon-style mustard
  • 2 teaspoons Worcestershire sauce
  • 3 teaspoons poppy seeds
  • 2 tablespoons brown sugar
  • 1 package deli sandwich ham, cut into 12 small squares
  • 6 slices Swiss cheese, each cut in half

  1. Melt butter in a small skillet over medium high heat. Add onion, mustard, Worcestershire sauce, poppy seeds and brown sugar. Allow to sauté for a few minutes, until onions are translucent and tender. Remove from the stove.
  2. Cut the rolls in half horizontally, removing the tops and placing the bottoms on a foil-lined baking sheet. Place a spoonful of sauce on each roll, followed by a slice of ham and piece of cheese. Place a roll top on each. Move the sliders closely together. Slowly pour the remaining sauce right over the tops of these small beauties.
  3. Cover with aluminum foil and allow to sit for 10 minutes. Bake at 350F or place on an outdoor grill over low heat, for 20 minutes, or until the cheese is melted. Uncover and bake for another two minutes until the tops are slightly browned and crisp. Serve immediately.

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