German Ham And Cheese Sliders

Method8 steps

1. 1

   Step 1: Preheat the oven to 180°C /350°F. Have a deep 23 by 33 cm /9 by 13 inch baking dish ready; the source does not require greasing or lining it.

2. 2

   Step 2: Slice the 12 ready pretzel sliders horizontally. Put their bottom halves cut-side up in the baking dish and reserve the tops. Do not add the optional pretzel-salt packets.

   Uses 12 pretzel sliders

3. 3

   Step 3: Split the 4 fully cooked German bratwurst links lengthwise, opening them flat while keeping their casing hinges attached.

   Uses 4 fully cooked German bratwurst links

4. 4

   Step 4: Brown the split cooked bratwurst in a grill pan or skillet. Once some sausage fat has rendered, turn them and add the 120 g jarred sauerkraut. Continue until browned and hot through, following the selected sausage reheating instructions; the source gives 160°F /71°C for its ready cooked sausage.

   Uses four split fully cooked bratwurst links · 120 grams sauerkraut (I used a jarred Sauerkraut by Schaller & Weber.)

5. 5

   Step 5: Slice the 4 pickles lengthwise. Layer the 170 g cooked ham, 10 total cheese slices (5 Gouda and 5 Swiss), pickle slices, prepared sauerkraut and browned bratwurst over the slider bottoms in that order. Finish with the reserved roll tops.

   Uses twelve slider bottoms and reserved tops · 170 g ready cooked Black Forest ham, sliced · 10 slices cheese total: 5 Gouda and 5 Swiss · 4 German pickles (I used large German-style pickles by Schaller & Weber and sliced them longways.) · browned cooked bratwurst and heated sauerkraut

   
6. 6

   Step 6: Melt the 100 g butter and mix in 1 tbsp German-style mustard, 2 tsp dried minced onion, 1 tbsp poppy seeds and 1 tsp Worcestershire sauce. Season with salt (to taste) and pepper to taste, about ¼ tsp each. Pour over the assembled roll tops and distribute evenly. Let stand for 5 minutes as the full article directs before baking.

   Let topping soak into sliders · 5 minUses assembled twelve sliders · 1 tablespoon German-style mustard · 100 grams butter · 2 tsp dried minced onion · 1 Tablespoon poppy seeds · 1 tsp Worcestershire sauce · Salt to taste, about ¼ tsp · Black pepper to taste, about ¼ tsp

7. 7

   Step 7: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, about 25 minutes total, until the tops are golden, cheese melted and the centre is hot. Check the centre reaches 165°F /74°C for the assembled meat casserole; continue if needed.

   Bake sliders: 20 covered plus 5 uncovered · 25 minUses sliders coated in mustard-butter topping

8. 8

   Step 8: Rest for 5 minutes, then cut into 12 sliders and serve warm.

   Rest sliders · 5 minUses hot baked twelve sliders