Rachel Sliders
I’ve been seeing forms of these delicious looking sliders all over my social media for the last couple of years, but never considered making them for some reason. While I was listening to a favorite podcast of mine, they were mentioned, and I felt like it was a synchronistic sign for me to give it a try. I decided to recreate one of my favorite sandwiches, The Rachel, into slider form. With that I made a homemade Thousand Island dressing, a homemade Coleslaw, and then filled the sandwiches with a smoked ham and a smoked turkey. Before you stick the rolls in the oven, a sweet a salty poppyseed butter is poured over the top.
While these are pretty messy, they are phenomenal! The Thousand Island and Coleslaw that I make tend to run sweet, because that is my preference. If you’re not a fan of overly-sweet condiments/slaws, you can cut back or omit the sugar/honey.
Enjoy these for the “Big Game” (since we’re not allowed to say Sup*r Bo>L anymore?)
Some Cooking Essentials:
Pyrex 9x13 Dish
All Clad Measuring Cups
Shun Cleaver
All-Clad 4 Quart
Le Creuset Braiser
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Thank you!
Rachel Sliders
Ingredients
- 1 package of Hawaiian rolls (12 rolls)
- 1/2 pound thinly sliced smoked ham
- 1/2 pound thinly sliced smoked turkey
- 1/2 cup Swiss cheese, sliced
- 1/2 cup sharp cheddar cheese, sliced
- 14 oz Coleslaw mix, chopped in food processor
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet pickle relish
- 2 tablespoons dill pickle relish
- 1/2 tablespoon Dijon mustard
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 2 teaspoons white vinegar
- 2 teaspoons sugar (optional)
- 1 teaspoon yellow mustard
- Salt and pepper to taste
- 1/2 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
Instructions
- In a bowl, mix the coleslaw mix with mayonnaise, honey, brown sugar, both relishes, and Dijon mustard until well combined. Refrigerate until you're ready to assemble the sliders after baking. You can reduce the amount of sugar/honey if you're not a big fan of sweet coleslaw.
- Combine mayonnaise, ketchup, sweet pickle relish, vinegar, sugar (if using), and yellow mustard in a bowl. Season with salt and pepper to taste. Mix well and set aside or chill until assembly.
- In a small bowl, mix melted butter, poppy seeds, brown sugar, Dijon mustard, onion powder, and Worcestershire sauce. Set aside.
- Preheat your oven to 350°F
- Cut the Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in a baking dish.
- Spread a layer of Thousand Island dressing over the bottom half of the rolls.
- Evenly distribute the ham over the dressing, followed by a mix of Swiss and cheddar cheese.
- Slather the top half of the rolls with Thousand Island dressing and place them over the top of the sliders.
- Brush the butter mixture generously over the top of the rolls.
- Cover the dish with foil and bake in the preheated oven for about 15-25 minutes or until the cheese is melted and the sliders are heated through.
- Remove the foil for the last 5 minutes of baking to let the tops get slightly crispy.
- Once the sliders are out of the oven and have cooled slightly, carefully lift the top half of the rolls. Spread the prepared coleslaw over the melted cheese, then replace the top half of the rolls.
- Use a sharp knife to cut through the sliders so that they are easy to remove. You can also use sandwich toothpicks to secure them since they're a little messy. Serve immediately while warm.
