Sinful sliders

June 24, 2019

Sliced slider rolls are nestled in a baking dish, topped with ham, Swiss cheese and mustard, topped with a mustard-butter-Dijon mixture, then baked for a gooey and indulgent summer sambo

Makes 9

9 mini slider buns

60g mayonnaise

12 slices roast ham

6 slices Emmental, Gruyère, Gouda or Provolone

1 tbsp poppy seeds

1 tbsp Dijon mustard

120g butter, melted

1 tbsp onion powder

½ tsp Worcestershire sauce

  • Cut the rolls in half and place the bottom halves in a baking dish so they fit snugly. Spread the mayonnaise over.
  • Layer over the ham, then top with the cheese. Top with the top half of the buns.
  • In a bowl, whisk together the poppy seeds, mustard, melted butter, onion powder and Worcestershire sauce.
  • Line a large square baking dish with two layers of tin foil at opposite angles, leaving plenty of excess. Place the rolls inside.
  • Pour the sauce over the rolls. Wrap up firmly with the tin foil and allow to sit for 10 minutes.
  • Place on the barbecue for 10-15 minutes until the tops are slightly browned and crisp. Serve warm.