Barbecue Beef & Cheddar Sliders

We're getting into that hectic time of year.  Holiday cooking, decorating and shopping, football games and tailgates.  The sun sets earlier and makes the day feel shorter, but there's even more to do in what feels like less time.  Totally the time of year for easy meals that feed a crowd without a lot of effort.  This recipe checks all of those boxes!  It's hearty enough for lunch or dinner, and the slider size makes it great for an appetizer party or hearty snack.  Whether you have guests coming to visit for the holidays, or your favorite football team still has a few games left, these Barbecue Beef and Cheddar Sliders will satisfy an entire crowd.  Simply toss deli-sliced roast beef in your favorite barbecue sauce, add some sliced cheddar cheese and bake for a warm and cozy sandwich treat.

The best little sandwiches for tailgate, tv watching
or the upcoming busy season!

Cut your rolls into half horizontally.

Place the bottoms of the rolls into a 
baking pan.

Combine the roast beef with your 
favorite barbecue sauce.

Place the roast beef mixture on top of 
the roll bottoms.  Top the roast beef with
slices of cheddar cheese and place the tops
of the rolls on top of the cheese.

Combine the melted butter with the
brown sugar, Dijon mustard, 
Worcestershire sauce and poppy seeds.

Pour this mixture over the
tops of the sandwiches.

I made this away from home with the wrong-sized
pan.  It's okay, it still turned out great.

Ready to bake!

Cover with foil and bake 20-25 minutes.
Remove foil and bake an additional 5 minutes
until the top browns and starts to crisp.

Cool slightly and cut into
12 slider style sandwiches.

Enjoy!

BARBECUE BEEF & CHEDDAR SLIDERS

1 package (12) Hawaiian dinner rolls
1 pound thinly sliced deli roast beef
3/4 cup barbecue sauce
8 sliced cheddar cheese
1/2 cup (1 stick) unsalted butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons poppy seeds

Preheat the oven to 350 degrees.  In a small bowl, toss together the roast beef and barbecue sauce.
Cut the dinner rolls in half horizontally, and place the bottoms of the rolls into a lightly greased 9x13-inch pan.  Top the bottoms of the rolls with the roast beef/barbecue sauce mixture.  Place the sliced cheese on top of the roast beef.  Place the roll tops on on top of the cheese.  In a small saucepan, melt the butter and stir in brown sugar, Dijon mustard, Worcestershire sauce and poppy seeds, and then pour over the tops of the sandwiches.  Cover the top of the pan with aluminum foil and bake for approximately 20-25 minutes.  Remove foil and bake an additional 5 minutes until the tops of the sandwiches begin to get brown and crispy.  Cool slightly and then cut into 12 slider-sized sandwiches.