Sunday Potluck Ham and Swiss Slider Bake

The “Slab” Cut Do not pull the rolls apart! Take the entire block of rolls out of the package and use a long serrated knife to slice the whole slab in half horizontally. You now have one giant “top” and one giant “bottom.”
Layer the Foundation Place the bottom slab in a 9×13 baking dish. Layer the ham evenly across the bread. Follow with a solid layer of Swiss cheese. Place the top slab of rolls back on.
Whisk the Glaze In a small bowl, whisk together the melted butter, mustard, Worcestershire sauce, minced onions, poppy seeds, and brown sugar.
The “Slow Pour” Pour the glaze evenly over the rolls. Use a pastry brush or a spoon to make sure every square inch of the tops and the sides is coated.

The Secret: If you have time, let the rolls sit for 20 minutes before baking. This allows the butter to soak into the bread rather than just sitting on top.
The Bake Cover the dish with foil (to prevent the tops from burning) and bake at 350°F for 15 minutes.
The Finish Remove the foil and bake for another 5–10 minutes until the cheese is completely melted and the tops are golden brown and slightly crispy.

Avoid the “Soggy Bottom”: If you’re worried about the bottom getting too soft, toast the inside of the bottom slab in the oven for 3 minutes before adding the ham and cheese.
Slice After Baking: Use a sharp knife to cut along the natural lines of the rolls after they come out of the oven. The melted cheese will create a beautiful “pull” as you separate them.
The Ham Choice: Ask the deli for “shaved” ham rather than thick slices. Shaved ham creates air pockets that hold the melted cheese and butter much better.