The BEST Ham and Swiss Sliders Recipe (2024)

FAQs

Why are my sliders soggy on the bottom? ›

Don't skip toasting the buns.

Toasting the bottom of the rolls ensures that the bottoms don't become soggy when topped with the honey mustard, ham, cheese, and butter. I recommend also toasting the top buns if you are making ahead.

I prefer to use an unsweetened ham from the deli. Since the glaze brings the sweetness factor, no need for the honey ham. I've found that I can leave the poppy seeds out and they taste just as delicious. I also sometimes omit the mustard if these are being made for kids.

Potato salad, dill pickles, macaroni salad, baked beans, coleslaw, seafoam salad, Soutwest corn, corn chowder, and a cheese platter will go great with ham sandwiches.

It's important to have proper cover for the sliders so that they properly warm in the middle without getting burnt. Here's how to perfect the process: Cover the dish with foil and bake for 20 minutes, which gives the sandwiches time to heat through to the center while preventing the bread from browning too quickly.

To keep your sliders moist while cooking them in the oven, you can brush them with a bit of melted butter or olive oil before placing them in the oven. This will help retain the moisture in the sliders and prevent them from drying out.

Just place ham, apples, honey, arugula, and goat cheese on top of a sliced baguette drizzled with olive oil. Use kale instead of arugula or crumb up some Ricotta instead of goat cheese. Make a fresh apple slaw to serve with your sandwich.

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

Don't stress, there are a few options you can use when keeping appetizers warm. Your first option is to place your baked sliders straight into an aluminum tray and cover tightly with foil. The second option is, as soon as the sliders come out of the oven, stack them one by one into a crockpot set to warm.

Sprinkle the seeds directly on the ground. This can even be done with snow on the ground, just sprinkle seeds on top of the snow, and as the snow melts down, the seeds will reach the soil. Because poppy seeds are so small, you can mix the seeds with some sand to help you distribute the seeds evenly.

While Swiss is the first cheese that comes to mind with ham, Cheddar is second in popularity (and the first choice for many) for a classic ham and cheese sandwich, and makes a nice plate partner for ham. The sharpness of Cheddar cheese cuts through the sweetness of the glaze and balances the ham's saltiness.

Can I plant poppy seeds from the grocery store? ›

Most of the poppy seeds that you purchase for culinary use are from the Breadseed Poppy variety. You can plant these seeds, let the flowers grow, harvest the flower heads and let their seeds dry out for more culinary use.

Sandwiches can become soggy from too much moisture in the filling, thoughtless assembly, and improper packaging and storage. Soggy sandwiches make a mess on your hands and clothes, and are the furthest thing from delicious.

Pop your sliders in the oven for ten minutes, letting the cheese transform into warm, melty goodness. After ten minutes, uncover the sliders and put them back in the oven for two minutes to let the tops become a slightly crisp, golden brown.

Whether you're a fan of the NFL, college football or just came for the food, these sliders are a win-win-win for your next tailgate or watch party! Turn on the slow cooker for at least an hour before heading out and these hot ham sliders will stay warm for up to three hours.

Properly stored sliders can last up to two days in the refrigerator. When it's time to reheat, simply cover the ham and cheese sandwiches and bake at 350 degrees F until warmed thoroughly.