I need you to understand something about my life right now. Let’s travel back to Easter last year. Seth and I were still living in Georgia, and we had an AWESOME group of friends there. So on Easter, we all went over to my friend Courtney’s house and had a big Easter feast. My friend Meg brought….THESE SLIDERS.
Ladies and gentlemen, it has been almost an entire year since this happened, and I have still not stopped thinking about these sliders. It is quite possible (it 100% happened) that I killed three of these babies on top of my already existent (large) plate of food. It was a massacre. I was one last shred of pride away from hiding in a corner and licking the baking dish clean when the sliders were all gone. Somehow I refrained. High five, self…high five.
Out of 150+ posts on this blog, I have never posted a recipe I didn’t write myself. It was just something I decided when I started the blog that I would create all my own recipes and only post those. So the fact that I am breaking this “rule” should tell you how much I AM OBSESSED with these sliders. They are just…they are just…I have no words. They are warm and melty and gooey and sweet and savory and everything that is good in the world.
If you don’t like them we can’t be friends anymore. We just can’t.
I love them SO much that I even took step-by-step pictures. I didn’t want you to miss one step of this wonderful process (especially the sauce). The sauce. We will talk about that later. And I will cry when I tell you about it because…the sauce = lyfe.
Let’s get this party started! First….the bread. Potato slider rolls. We are already off to a good start, friends, already off to a good start.
Oh hello there! You place them all across the bottom of a 9×13 baking dish. Next is your ham! So Meg’s recipe called for “chipped ham.” I have no idea what this is, but the deli lady told me it’s just ham that is sliced so thinly that it’s basically shredded. So, if your deli lady/dude doesn’t know what “chipped” ham is, just tell them to slice it as thinly as their machine allows! Layer all of that ham on there.
Then for the cheese. Provolone. All over top of the ham.
You will soon become melty and gooey and wonderful. Thanks for being you, cheese, thanks for being you.
The person who will soon devour you in an unladylike fashion.
Now for the tops of those delicious potato rolls!
You are just so pretty already!
I am talking to the sliders via my computer screen. Have I gone too far?
Now…people…now…it’s time for the magic sauce. This sauce epitomizes the word “delicious.”
Yes, that is a stick of butter. A whole stick. So…I mean…yeah, we are off to a good start. What else is hiding down there? Brown sugar. Mustard. Worcestershire sauce (I just tried to spell Worcestershire like seven times before googling…wow, what a weird word). Dried onions (or onion powder).
Now melt that together in your microwave for about two minutes. Take it out. Stir together. Cry.
I’m sure you can guess what happens next in this delicious process…
You pour this magic alllllll over your sliders.
And that’s the step that matters, people. The sauce. All over the sliders.
Then, poppy seeds! Ps…if you buy organic poppy seeds (didn’t mean to – I was rushing at the grocery store), they are eight dollars. Say whhaaaaaa? Unless you have a passion for organic, be cautious of these expensive little organic dudes.
And now these sliders go into the oven for about fifteen minutes until the sauce is melty and delicious and the sauce is bubbly and perfect.
I could tell you that the reason one slider is missing is because I had a brilliant idea to make the photos more interesting, but the truth is that I was impatient and refused to wait before devouring one of these. I was doing a happy dance the entire time. Meg – I love you.
These sliders are the absolute perfect balance of everything. The soft bread; the meaty, hearty ham; the melty, gooey cheese; the sauce which is an amazing mixture between sweet and savory…there is not one thing about these sliders that isn’t mind blowingly amazing.
They are a HUGE crowd pleaser. You must, must, must bring them to your next pot luck/get together. Just doooooo ittttttt. OR you can make them for yourself on a random weeknight and not let your family have any so you can hoard them. They can have salad.
I think next time I make these I might double the sauce so that there is an overwhelming amount of that wonderfulness going on in my stomach.
Meg is my favorite person in the world for giving me this recipe and giving me permission to post it. She is a BOSS cook, and this is one of her many, many delicious specialties. I will say, I did rename it. Her recipe is titled “Ham Sliders.” I had to make it more dramatic to fit the dramatic amazingness of these little guys.
Love. Pure, pure love and obsession. THE SAUCE. That is all.Print
Meg’s Baked Ham and Cheese Sliders with Magic Sauce
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 sliders 1x
- 1 package potato slider rolls (there should be 12)
- 3/4 pound chipped ham (just have your deli slice it as thin as they possibly can – it should be almost shredded)
- 1/2 pound provolone cheese (you may have a few slices left over)
- 1 stick of butter
- 1/4 cup brown sugar
- 2 teaspoons yellow mustard
- 2 teaspoons dried onions (or onion powder if you don’t have dried onions)
- 1 teaspoon Worcestershire sauce
- Preheat your oven to 350 degrees
- In a 9×13 baking dish, lay out only the bottoms of your potato sliders
- Top each slider bottom with ham (or, if you are lazy, you can just layer the ham all over top of the rolls without placing it on top of each individual one)
- Do the same thing with the provolone cheese (same thing here, lazy way is to just lay it all across the top)
- Place the tops on each roll
- In a bowl, add the butter, brown sugar, yellow mustard, dried onions, and Worcestershire sauce
- Microwave for about 2 minutes, or until everything has melted together
- Stir to thoroughly combine
- Pour this sauce all over the top of the sliders, dispersing it as evenly as possible
- Using a spoon or a brush, spread the sauce around to make sure it covers the tops of each roll
- Sprinkle poppy seeds on top of the rolls
- Bake for about 15 minutes, or until the cheese is melted and gooey!
Nutrition information is for one slider!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
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