Does anyone else agree that one of the best things about Thanksgiving is the leftovers? While Thanksgiving dinner always makes my Top 5 Meals of the Year list, I can’t deny that I look forward to the next day just as much. Simple as it might be, leftover turkey on white bread with mayonnaise and tons of black pepper is one of my all-time favorite sandwiches. Is it November yet?!
Even though the holiday season seems light years away, there’s no shortage of feasting this time of year. Spring has sprung, Easter has come and gone, and similarly to the day after Thanksgiving, the fridge is packed with evidence of a beautiful meal. However, I’m not rushing to the fridge to grab turkey – it’s all about the ham.
Slow Cooker Honey Glazed Ham was the star of the show this Easter, but the day after, these sliders take the cake.
Slice Hawaiian slider rolls and place the bottom halves onto a baking pan. In a small bowl combine mayonnaise and whole-grain mustard, then spread thinly over the rolls. Next, layer swiss cheese and leftover Easter ham on the rolls, then add the tops. The Test Kitchen brushed the tops of the rolls with a simple (but extremely flavorful) mixture of Worcestershire sauce and dijon mustard, then sprinkled dried onion flakes and poppy seeds on top before baking.
Cover the baking pan with aluminum foil and bake at 350 degrees for 20 minutes then remove the foil and bake for another 5-6 minutes until the rolls are brown and crispy.
The tasting panel couldn’t stop themselves from eating these handheld delights. The sweet Hawaiian rolls paired with the salty ham, and tangy mayonnaise and mustard mixture makes for a sandwich that’s just plain tasty. These ham biscuits are the perfect way to free your fridge of leftover Easter ham, but they’d be just as satisfying served with slices of deli ham at watch parties, potlucks, or for a quick lunch throughout the year.