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Comté and Ham Sliders

comtesliders
Comté Cheese Association / Nickie Sizemore
http://pgoarelish2.files.wordpress.com/2011/11/comtesliders.jpg?w=100
  • Yield: 12 servings

Try these ham and cheese slicers for lunch, or as an appetizer at your next party. Make both variations or try just one—they’re as fun to make as they are to eat.

Ingredients

With Fig or Currant Jam:
6 dinner rolls, cut in half horizontally to make mini buns
3tablespoons fig or black currant jam
2ounces high-quality deli ham, thinly sliced
2ounces Comté, thinly sliced
With Herbed Mayonnaise and Arugula:
6 dinner rolls, cut in half horizontally to make mini buns
2tablespoons mayonnaise
1/2teaspoon Dijon mustard
1/4teaspoon Herbs de Provence
2ounces high-quality deli ham, thinly sliced
2ounces Comté, thinly sliced
1cup baby arugula
Extra virgin olive oil for drizzling
Salt and pepper

Instructions

  1. To prepare the sliders with fig or currant jam: Preheat the broiler. Place the buns, cut sides up, on a baking sheet and broil 2 to 3 minutes, or until lightly toasted.
  2. Spread each bun (cut side) lightly with jam. Set the top buns aside and reserve. Arrange the ham and Comté on the bottom buns. Broil 2 to 3 minutes, or until the cheese is melted. Top with the reserved buns and serve.
  3. To prepare the sliders with herbed mayonnaise and arugula: Preheat the broiler. Line the buns, cut sides up, on a baking sheet and broil 2 to 3 minutes, or until lightly toasted.
  4. In a small bowl, mix together the mayonnaise, Dijon mustard and Herbs de Provence. Spread each bun (cut side) lightly with herbed mayonnaise. Set the top buns aside and reserve. Arrange the ham and Comté on the bottom buns. Broil 2 to 3 minutes, or until the cheese is melted.
  5. Toss the arugula with a drizzle of extra virgin olive oil and a sprinkle of salt and pepper. Top the sliders with the arugula and reserved buns and serve.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore
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