What else can I say about these sliders?
These are the result of another fearless attempt at using up left over food. I think I need to make a section on the blog specifically for left over recipes 🙂
We had some cold cuts, cheese, and hamburger buns just sitting in the kitchen waiting for their time to expire. A normal person would just throw all that together to make a sandwich.
However, since normality doesn’t seem to fit my personality these days, I decided to kick it up a notch and experiment.
The first time I made them, I used some left over mozzarella cheese sticks that my kids seemed to have forgotten about. It worked like a charm, however, I couldn’t leave things well enough alone and ended up making these for a second time…using provolone and swiss cheese.
You can use any type of cheese with this…except for maybe feta. Leave the feta out. The smokey mustard sauce that accompanies this recipe serves as the perfect compliment.
I have made this recipe three times so far and it has been written down as a family favorite. Hopefully it will be for yours too 😉
Turkey/Ham & Cheese Sliders with Smokey Mustard Sauce
(makes 10 sliders)
4 tbsp. unsalted butter, melted
1 tbsp. mustard (or more if you like)
1/8 tsp. Worcestershire sauce
1/8 tsp. Liquid Smoke (hickory flavor)
Half an onion, sliced into thin rings
2 tbsp. poppy seeds (optional)
Turkey or ham cold cut pieces (at least 2 for each slider)
Provolone, Swiss, or Mozzarella cheese (shredded or sliced)
5 hamburger buns (Ballpark buns work great) or 10 homemade yeast rolls, already baked
1. Preheat oven to 350 degrees.
2. Cut hamburger buns in half and place in a shallow baking dish or on a cookie sheet. There should be 10 pieces total. If using homemade yeast rolls, cut in half.
3. In a small bowl, combine the melted butter, mustard, Worcestershire sauce, and Liquid Smoke. Mix until well combined.
4. Layer the following inside the buns: cold cuts, cheese, and pieces of onion…then cover like a sandwich.
5. Brush the mustard sauce on the tops of the buns. Top each slider with a pinch of poppy seeds.
6. Cover with aluminum foil and place in oven for 10 minutes. Then, cook uncovered for 2 to 3 more minutes or until cheese melts.
**Libby’s Notes: If you have any mustard sauce left over, use that for dipping.
Recipe Source: Adapted from the blog, Dainty Chef. Original recipe here.