Finger Lickin-Good Ham & Cheese Sliders

I've made a recipe similar to this for years. It's become our traditional Christmas morning brunch because it can be prepared the evening before. And then, Christmas morning, while the presents are being opened, the sliders can be popped into the oven. My recipe uses the addition of a Dijon-cream cheese spread. And there is no yummy finger-lickin poppy seed topping.

Ingredients:
2 TB dried minced onions
1 TB Dijon mustard (I used 2 TB)
2 TB poppy seeds
I used a couple dashes of Worcheshire sauce
1 stick melted butter
1 dozen dinner rolls (I used Pepperidge Farm Slider Rolls)
1/2 pound ham, sliced thin
1/2 pound thinly sliced Swiss cheese

Preheat oven to 325°.
In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter.
Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Don’t slice each one open, but rather as a whole.
Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls.
Line the bottom half of the rolls with cheese slices and ham.
Return the top part of the rolls and drizzle the butter mixture evenly over top.
Cover with foil and bake for 20 minutes. Now use a sharp knife to separate the sandwiches.

Cook Notes: (I baked for 15 minutes with foil then about 7 with foil off as I wanted the tops to get a bit of crunch). These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Also can be prepared ahead and frozen. Defrost in refrigerator overnight and bake as directed. Oh these were so fun to make and eat. You will be the hit of the party if you make these.
Adapted from Big Red Kitchen