Sheet Pan Sliders

Perfect for a tailgate or football party, these sheet pan sliders are easy to make and delicious. This recipe comes from Better Homes and Gardens One-Pan Recipes publication.

Ingredients

12 Sweet Hawaiian rolls
12 ounces thinly sliced Black Forest Ham
6 ounces thinly sliced swiss cheese or white cheddar cheese
1 (5.2) ounce container semi-soft cheese with garlic and fine herbes
6 Tablespoons butter
2 Tablespoons finely chopped shallots
1 clove garlic, finely minced
1 teaspoon Dijon mustard

Instructions

Preheat oven to 350 degrees. Arrange bottoms of rolls in 9x13 inch baking dish. Layer bottom of rolls with ham and cheese.
Spread cut sides of roll tops with semi-soft cheese and then place top on each slider.
Melt butter and combine with shallots, garlic and Dijon mustard.
Drizzle over sandwiches. Cover pan with foil.
Bake covered for 15 minutes. Then, uncover, and bake an additional 10 minutes until tops are light brown and cheese is melted.

Variations on Sheet Pan Sliders:

Smoky Pizza Sliders
Use ciabatta rolls.. Layer bottoms with 1 (12 ounce) jar marinated artichokes, drained and chopped; 1 cup thin sliced green peppers, 3 ounces pepperoni and sliced black olives. Top with smoked mozzarella cheese.
Spread cut sides of roll tops with pizza sauce. For drizzle, combine 1/2 cup grated parmesan cheese, 1/4 cup olive oil, 2 T. melted butter, 1 minced clove garlic and 1/2 t. crushed red pepper flakes.
Baked 25 minutes covered and 5 minutes uncovered.

Sweet Spicy Barbeque Chicken Melts
Use 3-inch slider rolls. Combine 1.5 pound cooked and shredded chicken breast with 1 cup chopped pineapple,2/3 cup barbeque sauce and 1/4 cup pickled jalapenos. Spoon onto roll bottoms. Top with 1 1/2 cups shredded Monterey Jack cheese. For drizzle, combine 6 Tablespoons melted butter, 2 T. honey, 1 T. Worchestshire sauce, and 1/2 t. black pepper.  Bake 15 minutes covered and 10-15 minutes uncovered.

Italian Roast Beef Melts
Use 3-inch sourdough rolls. Layer bottom with thin sliced deli roast beef and 1 1/2 cups giardiniera (pickled vegetables). Top with thin sliced provolone cheese. Spread cut sides of tops of rolls with cream cheese spread with garden vegetables. For drizzle, combine 1/4 cup olive oil, 2 cloves minced garlic, 1 t. dried Italian seasoning and 1/2 t. crushed red pepper. Bake covered 30 minutes.