Crazy Good Roast Beef and Swiss Cheese Sliders

Описание: Move over Arby’s. You don’t have anything on these sliders. Juicy thin slices of roast beef, gooey Swiss cheese with a rich horse radish spread and a buttery oniony topping. Oh yeah! These little sliders are very rich and filling so a little goes a long way - but boy they are good! #sliders #easy #party #quickrecipe #sandwich #cheesy

EASY AND DELICIOUS ROAST BEEF SLIDERS
FOR THE SLIDERS:
12-count package Hawaiian sweet dinner rolls
1/3 cup mayonnaise
3 tablespoons horseradish sauce
Scant teaspoon horseradish (Opt)
1 pound deli roast beef, sliced thin
½ pound deli Swiss cheese, sliced thin OR 12 slices Swiss cheese
FOR THE TOPPING:
1 stick of butter, melted
1 ½ teaspoon dried minced onion
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon poppy seeds
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
Grease a 9x13-inch sheet pan with cooking spray and line with parchment paper. Preheat oven to 350 deg. Slice the slab of rolls in half horizontally, keeping individual rolls intact.
Whisk mayonnaise and horseradish sauce together along with the horseradish, if using. Spread mixture evenly over the inside surfaces of both the bottom and the top of rolls.
Place the bottom slab of rolls in the pan and top with cheese to completely cover. Add the roast beef on top of cheese, then add more cheese to cover the meat.
Bake without the top for 10 minutes to let the cheese melt. Meanwhile, combine all of the Topping ingredients and whisk until smooth.
Remove pan from oven and add the top slab of rolls. Pour topping mixture all over, brushing generously on top and on the sides of the rolls. Be sure to cover all of the bread except the bottom. No worries if you don’t use all of the butter mixture. If some of the butters pools at the bottom of the pan, it’s fine. It just makes the bottom crispy.
Cover with foil and bake for 20 minutes. Remove foil and bake another 5 to 10 minutes or until golden brown on top and cheese is melted.
Cut and serve.
This recipe is inspired by a recipe by Chelsea Lords.