Roast Beef and Cheddar Sliders
Roast beef and cheddar sliders: 12 joined sweet rolls filled with deli roast beef and extra sharp cheddar, soaked in a Worcestershire-Dijon butter glaze with poppy seeds and dried onion, baked covered then uncovered. Makes 12 sliders.
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Ingredients
- 1 package sweet rolls 12 count, Hawaiian-style, rolls attached
- 3/4 pound deli roast beef thinly sliced
- 3/4 pound extra sharp cheddar cheese thinly sliced
- 1 stick butter melted
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 350°F. Line a 9x13-inch baking pan with foil and spray it with nonstick cooking spray.
- Keep the rolls joined. Open the package, slide out the tray and slice the rolls in half horizontally, so all the tops stay in one sheet and all the bottoms in another. Set the bottoms in the pan.
- Layer half of the roast beef over the bottoms, then all of the cheddar, then the rest of the roast beef. Set the sheet of tops on top.
- Melt the butter in a microwave-safe bowl, about a minute. Whisk in the Worcestershire sauce, Dijon mustard, poppy seeds, dried minced onion, salt and pepper. Pour it evenly over the tops of the rolls.
- Cover the pan with foil and let it rest for 10 minutes so the rolls soak up the glaze.
- Bake covered for 20 minutes. Remove the foil and bake another 5 to 8 minutes, until the tops are brown, the cheese is melted and the sliders are hot all the way through.
- Cut into individual sliders and serve.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 17.9gProtein: 14.5gFat: 20.3gSodium: 648mgFiber: 0.7gSugar: 5.5g