This week we celebrated the end of our study on Genesis with a potluck dinner and a question and answer time with our pastor, Tom Gibbs. It was such a joy to share a meal with these wonderful women and such a blessing to hear our pastor's insights into our study.
For my contribution to the potluck, I made Ham and Cheese Sliders and this Cranberry Avocado Salad with Candied Almonds. Naturally, both recipes were Pinterest finds. Here are the details on the Ham and Cheese Sliders.
Ham and Cheese Sliders
24 King's Hawaiian rolls (or other good white dinner rolls)
24 pieces of Honey Baked Ham (I used our Easter leftovers)
24 slices of Swiss cheese (I bought regular deli style and sliced it into quarters)
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy Seed Sauce
1 tbsp poppy seeds
1 1/2 tbsp yellow mustard
1/2 cup butter, melted
1 tbsp minced onion
1/2 tsp Worcestershire sauce (Lea and Perkins)
In a small bowl, mix together mayonnaise and miracle whip and spread mixture onto top and bottom of each roll. Assemble sandwiches and place close together on a large baking sheet. In a medium bowl, combine poppy seeds, mustard, butter, onion and Worcestershire and pour over rolls. Allow the rolls to rest about 10 minutes until poppy seed sauce is set. Cover with foil and bake for 12-15 minutes or until cheese is melted, uncover and bake for an additional 2-3 minutes until the tops of the rolls are brown and crispy.
Note: These can be assembled the night before, covered and refrigerated. Just be sure to bring the sandwiches to room temperature before baking.
I think these scrumptious little sandwiches would also make a great main course option at a cocktail buffet or luncheon. I hope you enjoy!