Tessa’s Mini Melts with Poppyseed Drizzle are the best type of party food! These little sliders are easy to make, are perfect for make-ahead and are so yummy. Just a few minutes of assembly and you’ve got a meal every guest will love!
Our oldest son Stephen left for his mission for The Church of Jesus Christ of Latter Day Saints to Puebla, Mexico on February 16, 2011. If you’ve been reading ABK for a while, you’ll remember this post. He returned two years, one month and three days later. It was a long time to be separated from him!
The afternoon he returned, we dashed off to the airport with balloons and signs in hand. Our immediate and extended family gathered there, along with families of other missionaries who were returning that day. So much excitement. So much joy. So glad to have him home!
In honor of Stephen serving for two years we celebrated his return with (what else?) FOOD. We made lots of salads, treats and Tessa’s Mini-Melts with Poppyseed Drizzle. It was nice to have something warm to serve with the salads that didn’t require too much time in the kitchen! Especially when we wanted to enjoy time with our newly returned missionary.
My friend Tessa gave me this recipe after she made dinner for a large group of sorority girls at the University of Utah. She said the girls loved them, and I thought, if they’re good enough for the Chi-Omega’s they’re good enough for us!
These ham and cheese sliders take just a few minutes to put together, and are perfect for parties of any sort, from showers to homecoming celebrations!
Grateful to have Stephen home.
So proud of his willingness to sacrifice and share the good word of God with the sweet people of Mexico.
Two years is a long time.
Easy Ham and Cheese Sliders with Poppyseed Topping
This easy to make slider is perfect for gatherings or an easy weeknight meal!
- 3 dozen soft dinner rolls
- 2 pounds deli meat- ham or turkey or have the deli slice up the exact amount of slices you need*
- 1 pound sliced deli cheese or approx 18 slices, cut in half
- 2 tablespoons poppy seeds
- 2 tablespoons yellow mustard
- 1/2 cup butter
- 1 tablespooon minced dehydrated onion optional
- 1 teaspoon Worcestershire sauce
Slice rolls and put small amount of turkey or ham with one slice of cheese on eash roll. Place sandwiches in 2- 9x13 baking dishes or one large jelly roll pan. I like to place a sheet of parchement on bottom for wasy clean up.
Heat ingredients for topping in a saucepan until butter is melted. Brush or spoon topping onto sandwiches right before cooking.
Cover with foil. Bake at 350 degrees for 15 minutes or until cheese melts.
- These sandwiches may be assembled in advance. A day before is fine, but don't brush with drizzle until right before cooking. Store in fridge covered tightly with foil.
- *Deli meat- Slice the meat in half with a sharp knife (I cut the meat all at once). If you have 36 rolls, order 18 slices of deli meat, then cut in half.
- I use a combo of ham/swiss, ham/cheddar, turkey/havarti. turkey/gouda.
- I have also used Costco large croissants and cut them in half after stuffing with meat and cheese. Here are the proportions using large Costco croissants:
3 doz large croissants
4 lbs ham or turkey
2 lbs sliced cheese
Served approx 75
- When using Walmart brand rolls- The rolls are found in the deli. When making sliders for a large (100+) crowd Walmart rolls work well. They come 16 to a package, are inexpensive and stack well without smashing.
- I have also used a roll that looks similar to a Granny Sycamore cluster roll from Costco. They usually only sell these in the fall and winter months. This roll is much thicker than the Walmart brand roll, and I add more meat to the sandwich when using the Granny roll, so the meat is not lost in the roll!
- Cooking for 100: plan on about 1 1/2 rolls per person if you are serving other buffet items such as salads, appetizers, sweets. 10 packages of "The Bakery" rolls from Walmart, (Potato or Sweet Hawaiian) 16 per pkg =160 rolls
- Deli meat sliced, approx 80 slices, cut in half to yield 160 slices cheese slices, approx 80 slices, cut in half to yield 160. For the poppyseed sauce, use the following for 100:
1 1/4 lb butter, melted (5 sticks)
8 tablespoons poppy seeds
6 tablespoons mustard
3-4 tablespoons dehydrated onion (optional)
2 tablespoons Worcestershire
Follow directions above for baking.