Recipe: Sweet Ham/Cheese Sliders

Um.  Wow, these were delicious!  Stop what you are doing and add these ingredients to your grocery list right now if you don't already have them around.  You can thank me later.

Sweet Ham and Cheese Sliders

1 stick butter
1 T dry mustard
1 T worcestershire
2T brown sugar
1 T poppy seeds
Hawaiian buns
Ham
Swiss cheese

1.  Bring butter, mustard, worcestershire, brown sugar, and poppy seeds to a boil in a saucepan.  Set aside.
2.  Assemble sandwiches with buns, ham, and swiss cheese.  Place in baking dish, pour sauce all over, cover, and marinade for 24 hours or overnight.
3.  Preheat oven to 325.
4.  Bake for 10 minutes covered and 10 minutes uncovered.  Enjoy!

Be prepared to make another batch or two. :}  Seriously.  Josh ranked these bad boys up in his top 3 favorites I have cooked.  He even said he would have preferred some more of these over the pumpkin pie he had for dessert.  That's saying a LOT! And what's more, Anna ate it and loved it, too.  Cue stunned silence.  She doesn't like anything new I try!

Here are some tweaks/mistakes/adjustments I made to my batch:

• I completely forgot about worcestershire.  Oops and oh well! 
• I used mini sub Hawaiian buns and I really like that better than the smaller bun options.  I almost wonder if the smaller buns would have been soggier because they are thinner?  
• These were not soggy at all and they were even a little crunchy on the edges from baking in the oven. Just right!  
• Some recipes don't bother with the marinating, so that is an option for another day.  For this batch, I marinated the full 24 hours.
• I heated the oven to 340 ... only because they were still so cold from the fridge.
• Also, I poured the marinade over only the bottom halves of the sandwiches once they were assembled in the pan. Then I put on the tops and brushed the leftover marinade on very liberally.  And I STILL had leftover marinade.  Next time I will just pour over the whole thing as the recipe says and see how it goes.  I was worried about it being too sticky to handle and eat easily.  Then again, we LOVED how this batch turned out so Josh suggests I don't change a thing. 

I only wish I'd snapped a picture; they looked as good as they tasted.  SO YUM!