As promised, today I’m going to share the recipes for the ham and sausage sliders I made for Jack’s birthday party. I had several requests for the recipes, so unless people are just trying really hard to be nice…I think they were a success.
The first time I had a ham slider was at my bridal shower a few years ago. Although I really don’t like cheese at all, I loved these. I was skeptical when my mom told me about them, but I’m glad she decided to have them.
Since, in the Very Hungry Caterpillar, he eats sausage and swiss cheese, I decided to play off of that and make sausage sliders. Even though he didn’t eat ham, I’m sure he would of, had it been available!
I had never actually had a sausage slider, so I did some quick googling and came up with this recipe for sausage and pepper sliders from Rachel Ray. It soon became the inspiration for these yummy little sandwiches.
And the ham sliders? Well, being the absentminded person I can be (and seriously…that seems to be happening more and more lately,) I looked at quite a few recipes, saw the word “poppyseed” and thought I could just substitute poppyseed dressing for the sauce. I honestly don’t know why I didn’t read the recipes all the way through and see that mustard was an essential ingredient. But I’m glad I didn’t now, because I re-invented the ham slider, and it was oh-so-yummy.
Both of these are made on King’s Hawaiian Sweet Rolls, which I highly recommend using. It gave them a little bit of sweetness that really completed the sandwich.
These would be perfect for any party, and I can almost guarantee people will be coming back for seconds.
Swiss Sausage Sliders
- 24 King's Hawaiian Sweet Rolls
- 12 slices of swiss cheese
- 1 pound Jimmy Dean Sausage
- 1 pound Turkey Sausage
- 1/2 yellow onion
- 1 small red pepper
- 1 tbsp BBQ sauce
- 2 tsp garlic powder
- 2 tsp Celestial Seasonings Spicy Southwest or similar
- 1/2 cup butter
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp dried onions
- In a large bowl, mix together both sausages, diced onion, diced red pepper, bbq sauce, garlic power, and spicy southwest seasoning. Mix until everything is combined together.
- Spray a skillet with cooking spray. Form about 3-inch patties, and cook 3-4 at a time. Cook evenly on both sides, ensuring that the meat is cooked all the way through. Place on a paper-towel lined plate. Once all are made, pat away the excess grease.
- Cut rolls in half, and place bottoms along the bottom of a 9x13 pan. Place one sausage, and a half piece of swiss, on each sandwich. Replace tops of lids.
- Melt butter. Mix in brown sugar, Worcestershire sauce, and dried onions. Pour over the tops of the sandwiches. Let sit in fridge over night (if possible) or for 15-20 minutes. Bake at 350 degrees until cheese is melted.