1poundsliced deli hamor more, depending on thickness and desired amount
6slicesMozzarella cheeseor 1 cup shredded
2garlic clovesfinely minced or grated
1teaspoonfresh minced parsley
Pinchof salt and pepper
Preheat oven to 350 degrees F. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don't pull the rolls apart and slice individually because you want to keep them connected. Hold the top with one hand to keep them steady.
Layer the sliders as follows: Provolone slices, sliced ham, Mozzarella cheese.
Replace the top half of the rolls over the cheese.
In a small bowl, combine melted butter, Worcestershire sauce, garlic, fresh parsley and a pinch of salt and pepper. Pour or brush the mixture onto the tops of the rolls.
Cover loosely with nonstick foil (careful not to let it touch the tops of the bread to avoid sticking - use toothpicks if necessary to "lift" the foil).
Bake in a preheated 350 degree oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until tops are nice and golden brown.
Cool slightly, then cut the sliders apart with with a sharp knife.
Make ahead: You can assemble the sliders a day ahead of time, just don't add the garlic butter topping until ready to bake. Cover and store in the fridge for up to 24 hours and let sit out for 10-15 minutes before baking.
Storage: If you have leftover sliders, store them in a sealed container in the fridge for up to 3-4 days. Reheat in the microwave if you like, or enjoy cold. Sometimes I'll send one in my kids' lunches - they love them!
Freezing: Prepare sliders, except the garlic butter topping, and freeze in a resealable freezer bag or tightly covered container for up to 3 months. Bake straight from the freezer, adding 10 minutes to the bake time and topping with the garlic butter after about 7-10 minutes.