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Hello, welcome to our recipe blog site. Below you can obtain a guide on just how to make extremely delicious MEG’S BAKED HAM AND CHEESE SLIDERS WITH MAGIC SAUCE dishes. The production process is very easy, you simply need to comply with the approaches that we have actually composed on this page. The adhering to are the phases of exactly how to cook MEG’S BAKED HAM AND CHEESE SLIDERS WITH MAGIC SAUCE. Please follow the instructions well.

I need you to understand something about my life right now. Let’s travel back to Easter last year. Seth and I were still living in Georgia, and we had an AWESOME group of friends there. So on Easter, we all went over to my friend Courtney’s house and had a big Easter feast. My friend Meg brought….THESE SLIDERS.

Ladies and gentlemen, it has been almost an entire year since this happened, and I have still not stopped thinking about these sliders. It is quite possible (it 100% happened) that I killed three of these babies on top of my already existent (large) plate of food. It was a massacre. I was one last shred of pride away from hiding in a corner and licking the baking dish clean when the sliders were all gone. Somehow I refrained. High five, self…high five.


  • 1 package potato slider rolls (there should be 12)
  • ¾ pound chipped ham (just have your deli slice it as thin as they possibly can – it should be almost shredded)
  • ½ pound provolone cheese (you may have a few slices left over)
  • 1 stick of butter
  • ¼ cup brown sugar
  • 2 teaspoons yellow mustard
  • 2 teaspoons dried onions (or onion powder if you don’t have dried onions)
  • 1 teaspoon Worcestershire sauce


  • Preheat your oven to 350 degrees
  • In a 9×13 baking dish, lay out only the bottoms of your potato sliders
  • Top each slider bottom with ham (or, if you are lazy, you can just layer the ham all over top of the rolls without placing it on top of each individual one)
  • Do the same thing with the provolone cheese (same thing here, lazy way is to just lay it all across the top)
  • Place the tops on each roll
  • For full instructions please see :

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