- ¾ cup melted butter
- 2 tablespoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ tablespoons poppy or sesame seeds
- 1 tablespoon dried minced onion
- 24 mini sandwich rolls
- 1 pound thinly sliced cooked ham
- ½ pound shredded Big Cheese 13-year aged white cheddar
- ½ pound thinly sliced Swiss cheese
Step 1 – Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2 – In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham and top with remaining ham slices in a layer. Finish by topping the ham with your Big Cheese 13-year aged white cheddar. Place the tops of the rolls onto the sandwiches. Brush or pour the mustard mixture evenly over the rolls.
Step 3 – Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
- If the tops of buns become too dark before the center of the sliders are hot and melty, simply cover with aluminum foil and continue to bake until hot throughout.
- When cooking with extremely aged cheddar, a little goes a long way. Too much and it can become overpowering and mute the other flavors.