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Comté & Ham Sliders

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Comté & Ham Sliders

Comté, Cranberry & Apple Stuffing

Comté Wafers

Comté & Ham Sliders

Author:

Nicki Sizemore

Recipe type: Appetiser

These irresistible sliders, inspired by Chef Josef Lageder of the Balboa Bay Club, are always a crowd pleaser. Try them 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! Makes: 12 sliders

Ingredients

With Fig or Currant Jam:
6 dinner rolls, cut in half horizontally to make mini buns
3 tablespoons fig or black currant jam
2 ounces high-quality deli ham, thinly sliced
2 ounces Comté, thinly sliced
With Herbed Mayonnaise and Arugula:
6 dinner rolls, cut in half horizontally to make mini buns
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
¼ teaspoon Herbs de Provence
2 ounces high-quality deli ham, thinly sliced
2 ounces Comté, thinly sliced
1 cup baby arugula
Extra virgin olive oil for drizzling
Salt and pepper

Instructions

With Herbed Mayonnaise and Arugula:
Preheat the broiler. Place the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toasted.
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 2-3 minutes, or until the cheese is melted. Top with the reserved buns and serve.
With Herbed Mayonnaise and Arugula:
Preheat the broiler. Line the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toasted.
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 2-3 minutes, or until the cheese is melted.
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.