Baked Ham and Swiss Sliders w/ Baked Crinkle Fries

July 25, 2016 at 5:03 PM | Posted in Boar's Head, Sargento's Cheese | 2 Comments
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Today’s Menu: Baked Ham and Swiss Sliders w/ Baked Crinkle Fries

 

 

Baked Ham and Swiss Sliders w Baked Crinkle Fries 015
For Breakfast I had a toasted Healthy Life Whole Grain English Muffin, lightly buttered, and a cup of Bigelow Decaf Green Tea. After Breakfast I had to go to the local Kroger and pick up a couple of items for tonight’s Dinner. It’s another hot and humid day out there, so not a lot going on outside. Did a load of laundry and then it was some computer work. Ran the virus checks, deleted some old files and reinstalled a couple of programs. Everything done, kicked back and watched some programs I had recorded. For Dinner tonight I prepared a Family Favorite, Baked Ham and Swiss Sliders w/ Baked Crinkle Fries.

 
I hadn’t had these in quite a while and Mom and Dad had been wanting them so I went with this for tonight’s dinner. To make these delicious sliders I’ll need; Pepperidge Farm Wheat Slider Buns (12 ct.), Boar’s Head Deluxe Ham, Sargento Ultra Thin Swiss Cheese (6 slices divided in half) which is 40 calories and 1 carb per slice (but I’ll only be Baked Ham and Swiss Sliders w Baked Crinkle Fries 001adding a half a slice per sandwich), 4 Tbsp. butter melted (Blue Bonnet Light Stick Butter), 2 tsp. Onion Powder, 1 1/2 tsp. Worchestershire Sauce, 1 1/2 tsp. Ken’s Steak House Lite Poppy Seed Dressing, and 1/2 tsp. French’s Yellow Mustard. This recipe makes 12 servings. I’ve made this before making just 6 of them, cutting the Ingredient amounts in half and it came out perfect. By using Ken’s Steak House Lite Poppy Seed Dressing, Blue Bonnet Light Stick Butter, Ultra Thin Slice of Cheese or by going with low fat, reduced fat, low carb you can end up reducing the fat, calorie and carb count on the recipe. It all adds up!

 

 

 

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To start; I preheated the oven at 350 degrees. Then to prepare them I started by placing the bottom half of the bun in a deep baking pan, about 11″ x 14″ pan. Topped the bottom half of the rolls in the pan with Ham Slices and then topped with the Swiss Cheese slices. Placed the top of the rolls on the sandwiches. Mixed together the Butter, Onion Powder, Worcestershire Sauce, Poppyseed Dressing, and Mustard. Then poured the mixture evenly over top the sandwiches. Covered the pan with foil and baked at 350 degrees for 15 minutes. Remove foil and bake an additional 15 minutes to allow the rolls to crisp. Remove from oven to cool and serve. You’ll love these Sliders! Ham and Swiss with the Mustard and Poppy Seed Dressing Mixture is just flat out delicious! Hard to beat these Sliders! Another Parent Approved Recipe, Mom and Dad loved them!

 

 

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To accompany my Baked Ham and Swiss Sandwiches I prepared some Baked Ore Ida Crinkle Fries. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

 

 

Sargento Ultra Thin Swiss Cheese

Sargento® Ultra Thin Sliced Swiss Cheese

Sargento Ultra Thin Sliced Natural Swiss Cheese…This sandwich-staple is sliced ultra-thin, so you can add delicious flavor to any club, sub, wrap or pita. Or, see how fast an ultra-thin slice can melt when you try it in a delicious ham Reuben melt.
Features:
Sargento® Ultra Thin® Swiss Cheese Slices

Sliced even thinner without sacrificing the signature, natural taste of Sargento® cheeses. This Swiss cheese adds a mellow, nutty flavor to sandwiches, wraps, and panini.

Serving Size 3 Slices (32g)

Calories 120

Calories from Fat 80

Ingredients
Pasteurized Milk, Cheese Culture, Salt, Enzymes.

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 9.00g 14%
Sat. Fat 5.00g 27%
Trans Fat 0.00g
Cholesterol 30mg 10%
Sodium 65mg 3%
Amount/Serving %DV*
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 9g
Amount/Serving %DV*
Vitamin A 6%
Calcium 30%
Vitamin C 0%
Iron 0%

https://www.sargento.com/our-cheese/sliced-cheese/ultra-thin-slices/sargento-ultra-thin-swiss-cheese-slices

2 Comments »

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  1. That looks so yummy!

    • Really a good recipe. The original comes from the Aunt Millie’s website.


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