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.
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.
Arrange rolls about 3cm apart, on two large oven trays lined with baking paper. Brush tops with butter. Sprinkle with parmesan.
Cook in a moderate oven (180C) for about 10 minutes, or until cheese is melted.
Serve sliders immediately.
This recipe originally appeared on New Idea Food