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These little hot ham and cheese sliders would be great at any gathering- a luncheon, brunch or for game day. Not to mention- they appear on our dinner table now and then. You start with sweeter rolls, such as Hawaiian Rolls ( I stopped buying the popular store brand because of all the additives and usually make my own rolls). Then you top the rolls with ham and Gruyere cheese and spread chive and onion cream cheese on the tops. As if that wasn’t enough, a seasoned butter mixture gets poured over the sandwiches, and then a sprinkle of Parmesan cheese and it’s time to bake! These are delicious and they can be made (not cooked) up to 24 hours in advance. Then when guests arrive or it’s dinner time just pop em in the oven and heat!
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My mom actually introduced me to this recipe at a family brunch she had. One bite and I was hooked. The recipe came from Taste of Home and won the Real Women of Philadelphia contest. This recipe is quite close to the original but I often change it up by using different cheeses. Swiss, provolone and smoked swiss have all been very good. I also usually just mix up my own chive and onion cream cheese with cream cheese, fresh chives and green onions, and sometimes a bit of garlic (sorry, garlic lover here!).The leftovers can also be reheated.
- Ingredients
- 1 pkg. (12 count) Hawaiian bread rolls (I make my own)
- 1 lb. shaved Black Forest ham (I use any ham I have)
- 12 slices Gruyere cheese
- 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1/2 cup butter, melted
- 1 Tbsp. Worcestershire sauce
- 1/2 Tbsp. dried minced onion
- 1/4 cup grated Parmesan cheese
- Cut all rolls in half and place roll bottoms in 9x13-inch pan.
- Divide ham evenly among the rolls and top each with a slice of cheese
- Generously spread some cream cheese on each of the roll tops and place back on roll bottoms to make sandwiches
- In a small bowl, mix together the melted butter, Worcestershire sauce, and onion. Pour over your sandwiches. Sprinkle tops of sandwiches with parmesan cheese.
- Cover with foil and let sit for at least 20 minutes up to 24 hours
- Keeping sandwiches covered in foil, bake in a preheated 350ºF oven for 20 minutes or until warmed through
- Recipe published in Taste of Home by Real Women Of PHILADELPHIA contestant Caryn Ross
