Ham and Cheese Sliders
A note from BigOven: You're using an outdated version of the BigOven iPad app. Upgrade to the all-new universal app by looking for BigOven in the App Store today! This outdated legacy app will be going away by February 28, 2017, as we focus our efforts on the universal app that runs on iPhone and iPad. Don't worry, all your BigOven information transfers instantly to the new app when you sign in.
A note from BigOven: You're using an outdated version of the BigOven iPad app. Upgrade to the all-new universal app by looking for BigOven in the App Store today! This outdated legacy app will be going away by February 28, 2017, as we focus our efforts on the universal app that runs on iPhone and iPad. Don't worry, all your BigOven information transfers instantly to the new app when you sign in.
- Carbohydrate 37.483084536 g
- Cholesterol 2055.110081 mg
- Fat 683.92408545 g
- Fiber 1.48499997854233 g
- Protein 196.137011261 g
- Saturated Fat 431.8825146 g
- Serving Size 1 1 Serving (1642g)
- Sodium 10307.9046412 mg
- Sugar 35.9980845574577 g
- Trans Fat 47.1560131502 g
- Calories 6974 calories
Step-by-step
- Preatboven to 350.
- Spread Dijon mustard on inside of the bottom buns. Lay two slices of cheese the. 3 slices of ham then two more slice of cheese. Place top buns on.
- Melt butter and mix Dijon mustard and Worcestershire sauce together. Brush mixture over buns.
- Bake covered with foil for 15 minutes then remove foil and bake for another 10 minutes.
Melted butter does the heaviest structural lifting in this bake, driving both surface browning and interior steam. Without precise fat distribution, bread turns soggy or rubbery rather than crisp at the edges.
Achieving contrast requires managing moisture inside a closed baking environment. Baking covered with foil for the first 15 minutes traps moisture to melt the swiss cheese uniformly without burning the Hawaiian rolls. Removing the cover for the final 10 minutes at 350 degrees Fahrenheit allows excess surface water to evaporate, yielding a toasted top crust.
Dense deli meats release water upon heating. Layering two slices of cheese directly against the bottom bun acts as a moisture barrier, preventing the bread from absorbing meat juices and losing its structural integrity.
Standard metal baking pans conduct heat efficiently for even bottom crust development. Glass baking dishes insulate more, requiring an additional three to five minutes of total bake time to achieve identical browning results.
