Ham and Cheese Sliders

12 Hawaiian Rolls

12 slices deli ham

12 slices cheddar cheese ( or swiss)

2 Tbls. mayonnaise

1 Tbls Dijon mustard

1 stick butter, melted

1/2 Tbls. onion powder

1 tsp. Worcestershire sauce 

Poppy seeds or everything bagel seasoning to sprinkle on top

Preheat oven to 350*.  Cut rolls length wise and set tops aside.  Spread mayonnaise on bottom buns, and layer with ham and cheese, replace tops.  Mix remaining ingredients and brush liberally over the top and sides of the sliders.  Bake covered 10 minutes, remove foil and cook 10 minutes more.  Serve warm.  

Bacon-Chicken-Ranch sliders

12 Hawaiin Rolls
1 pound thinly sliced deli chicken
8 slices cooked bacon, or real bacon bits

12 slices Colby jack or cheddar cheese
⅓ cup prepared Ranch salad dressing
½ cup butter
1 Tbsp chopped fresh chives
1 tsp garlic salt
½ tsp onion powder
2 Tbsp grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with silpat.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about ⅓ of the seasoned butter.
Layer ½ of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. 
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 10 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if desired.