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I’ve got hot ham and cheese sliders! Hot ham and cheese! Can’t you just picture me, on a sidewalk, yelling about hot ham and cheese sliders so people can gather round and buy them? I’m kind of picturing industrial revolution England or something with all those crazy pollution producing smokestacks, me with my portable coal stove, a somewhat fancy hat on my head. Wait. Did women even wear hats back then? To be honest, the industrial revolution was horrible, I have no idea where I’m going with this…

You know what isn’t horrible though? These ham and cheese sliders! After I made ham, we had a huge amount of ham leftover and we used it in all sorts of ways. Mike’s favorite was the ham fried rice but my favorite was definitely these buns! I had some tiny, tiny – I’m talking the size of a quarter – unproven buns in the freezer and I got them out so I could make these adorable guys.

Of course they work just as well with regular store bought normal sized buns too. Regular sized buns probably work better if you’re making these for a crowd just because you don’t want anyone asking if these buns are for ants. Heehee. That Zoolander movie still cracks me up every time.

This is pretty much a very loose recipe without quantities aside from the dijon, butter, Worcestershire mix. Layer on ham and cheese as you see fit! Anyway, I hope you get a chance to make these because they’ll disappear in seconds :)

Mini Hot Ham and Cheese Sliders Recipe
makes 40 mini buns, but depends on bun size
prep time: 10 minutes
bake time: 15 minutes
total time: 25 minutes

• mini buns, store bought or homemade
• mayonnaise, if desired, about 2 tablespoons, or as needed
• ham, thinly sliced, as needed
• shredded or sliced cheese of choice, I used mozzarella
• 2 tablespoons butter, melted
• 1 teaspoon dijon
• 1 teaspoon worcestershire
• sprinkling of poppy seeds and dried onions

Notes: I made these mini buns, from this recipe – the buns were about 8 grams each before proofing. The amounts of ham and cheese you need will vary, but there will be enough of the butter topping for a 8×8 tray of buns. If youre buying buns from the store, buy tray buns – you know, the ones that come all attached together. Or those Hawaiian rolls will work too. You need a generous amount of cheese and at least 1 layer of ham to cover all of the buns.
Heat the oven to 350°F.

Spilt the buns in half without separating them and place them in a parchment paper lined pan. It’s best to try to find a pan that fits your buns perfectly. If you made homemade buns, this should be pretty easy. If you’re using store bought, you can separate the buns and arrange them as needed.

Once the buns are in the pan, spread the mayonnaise on the bottom buns. I don’t like too use too much because there’s cheese too, but a little adds a nice bit of flavor. Use your discretion and add as much or as little as you like. I like to go double cheese so I sprinkle on a bit of shredded cheese (sliced will work too and you’ll get some nice cheese pulls if you only have sliced) then layer on the ham and finish off with more cheese. Top with the top buns.

In a small bowl, mix together the butter, dijon, and worcestershire. Brush generously over the buns and sprinkle on poppy seeds and dried onions. Cover with foil and bake until the cheese melts and the buns are heated through, about 10-12 minutes. Remove the foil and let brown slightly.

Remove from the oven, let cool slightly and enjoy warm!

appetizerappieshammozzarellamustardpoppy seedsworcestershire