16 slices packaged champagne thinly sliced leg ham (165g)
2 x 240g (8-pack) brioche slider buns
8 square slices Colby cheese, quartered
25g butter, melted
2 tblsps finely grated parmesan
50g butter, chopped
1⁄4 cup plain flour
1 1∕3 cups milk
1 tblsp Dijon mustard
1⁄2 cup finely grated parmesan
2 tblsps thinly sliced fresh chives
Salt and ground white pepper, to taste
To make cheese sauce, melt butter in a medium saucepan over a medium heat. Add our. Cook, stirring for 1 minute. Slowly add milk, whisking until combined. Whisk in mustard. Cook, whisking until boiling and thickened. Remove. Stir in parmesan and chives. Season. Transfer to a heat-proof jug. Refrigerate, covered, until cold.
2 Fold ham slices into quarters. Split rolls in half horizontally. Spoon 1 tblsp of sauce over the base of each roll. Top with a ham quarter and two cheese quarters. Replace roll tops.
3 Arrange rolls about 3cm apart, on two large oven trays lined with baking paper. Brush tops with butter. Sprinkle with parmesan.
4 Cook in a moderate oven (180C) for about 10 minutes, or until cheese is melted.
5 Serve sliders immediately.