Comté and Ham Sliders with Herbed Mayonnaise and Arugula
These irresistible sliders, inspired by Chef Josef Lageder of the Balboa Bay Club, are always a crowd pleaser. Try them for lunch, or as an appetizer at your next party. Make both variations or try just one— they’re as fun to make as they are to eat!
- 6 dinner rolls, cut in half horizontally to make mini buns
- 2 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- ¼ teaspoon Herbs de Provence
- 2 ounces high-quality deli ham, thinly sliced
- 2 ounces Comté, thinly sliced
- 1 cup baby arugula
- Extra virgin olive oil for drizzling
- Salt and pepper
- Preheat the broiler. Line the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toasted.
- In a small bowl, mix together the mayonnaise, Dijon mustard and Herbs de Provence. Spread each bun (cut side) lightly with herbed mayonnaise. Set the top buns aside and reserve. Arrange the ham and Comté on the bottom buns. Broil 2-3 minutes, or until the cheese is melted.
- Toss the arugula with a drizzle of extra virgin olive oil and a sprinkle of salt and pepper. Top the sliders with the arugula and reserved buns and serve.
- Try the Fig or Currant Jam variation to shake things up.
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