Hot Ham Sliders

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I’m sure you’ve seen recipes for “Funeral Sandwiches” or “Hawaiian Bread Ham Sliders” before.  This is my take on the recipe.  My husband wanted the bread to be crispy, so we used a French baguette instead of the Hawaiian rolls.  We also used Pepper Jack cheese and pepperoncini peppers.  Piled on thick, they were delicious.

1 long French baguette
1/2 to 3/4 deli ham, sliced
10 slices Pepper Jack cheese
Pepperoncini pepper rings
1/4 C onion, chopped fine
1 stick butter
3 T Dijon mustard
1 T Worcestershire sauce
1-2 T poppy seeds
2 cloves garlic, minced

Slice the baguette in half lengthwise (like to have a top bun and a bottom bun), then slice them into about 1 1/2 inch lengths.  They will look like slider buns now.  Lay the bottom pieces in a casserole pan and spread mayo on them.  Spread the mayo on the top halves, but leave them off for now.

Cut the ham to fit the buns and layer the ham all over.  Cut the cheese the same way and layer all over.  Next add pepperonci pepper rings, as desired.  Now put the top buns back on.

Preheat the oven to 350 degrees.  Melt the butter in a small skillet and cook the onion until tender.  Stir in the Dijon, Worcestershire sauce, garlic, and poppy seeds.  Remove from heat.  Pour this mixture all over the sandwiches.  Bake for about 15 minutes or until the cheese is melted and the bun tops are crispy.

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.


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