These easy, crowd-pleasing sliders feature warm and crispy sweet Hawaiian rolls filled with ham, turkey, and two kinds of cheese, plus a touch of pepper jelly for a sweet-hot kick.
When I moved to Alabama in 2011, I was told that I would have to pick a team – Alabama or Auburn. I’m not ashamed to admit that, at the time, I didn’t know what “Roll Tide” meant, and it was a while before I officially picked a team. Now I’ve married into a Crimson Tide family, and there’s no way to remain neutral. I’ve grown to enjoy watching *SOME* football but my favorite thing about Game Day is the food.
I know, I know, hot ham and cheese sliders have been done before, usually with a lot of butter and poppy seeds. And while that version is quite tasty, I took a cue from the Monte Cristo to add my own twist. Pepper jelly adds a touch of sweetness, with a bit of heat as well. If you prefer to skip the heat all together, use strawberry or raspberry preserves instead.
Preheat oven to 400˚F. Brush a rimmed baking sheet with olive oil, and place in oven while it preheats.
Split rolls horizontally to create a top and bottom half, leaving each half intact. Spread cream cheese over bottom half of rolls, and layer turkey, ham and cheese evenly over cream cheese. Spread pepper jelly over cut side of top half of rolls, and place on top to create one large sandwich.
Remove baking sheet from oven, and place sandwich on baking sheet.
Bake 15 minutes or until cheese is melted and rolls are crisp. Cut into individual sliders, and serve warm.