Ham and Swiss Biscuit Sliders

Ingredients

• 1 can (8 count) refrigerated jumbo biscuits (like Grands!) or 2 tubes of standard flaky biscuits
• 1 lb deli ham, thinly sliced
• 8 to 10 slices Swiss cheese (or Provolone)
• 3 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard or whole-grain mustard
• 1 tsp Worcestershire sauce
• 1 tsp poppy seeds or sesame seeds
• ½ tsp garlic powder
• Optional: A pinch of dried minced onion or onion powder

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare the Biscuits: Split each raw biscuit horizontally in half to create a top and bottom piece. Place the bottom halves evenly across the bottom of your baking dish, pressing the edges together slightly to form a connected base.
3. Layer the Fillings:
   • Layer half of the Swiss cheese slices over the biscuit dough.
   • Fold or pile the sliced deli ham evenly over the cheese.
   • Add the remaining Swiss cheese slices on top of the ham.
4. Top and Close: Place the top halves of the biscuits over the filling to complete the sliders.
5. Make the Glaze: In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and dried onion.
6. Brush and Season: Brush the seasoned butter mixture generously over the tops of the biscuits. Sprinkle evenly with poppy seeds or sesame seeds.
7. Bake: Cover the baking dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 8 to 12 minutes, or until the biscuits are golden brown on top and cooked through in the center, and the cheese is fully melted.
8. Slice and Serve: Let them cool for about 5 minutes, then slice along the individual biscuit lines and serve warm!

Pro Tips for Success

• Prevent Soggy Biscuits: If your deli ham is particularly watery, pat the slices dry with a paper towel before layering them onto the biscuits.
• Make-Ahead Option: You can assemble the entire dish ahead of time, cover it tightly, and keep it in the refrigerator for a few hours. Just add a few extra minutes to the covered baking time if going straight from the fridge to the oven.