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!
Ingredients
- 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
Instructions
- 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.
Notes
Try the Fig or Currant Jam variation to shake things up.
culture: the word on cheese
Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.
Nicki Sizemore
Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television
