Probably one of the easiest meals I make for the guys that always turns out great, is quick, and I am not spending a ton on ingredients. My meat and cheese sliders are scrumptious and what I love most is you can choose whatever meat and cheese you prefer! I usually make them different each time.
Be sure to check my instagram for a fun little step-by-step reel. This downloadable card is at the bottom.
Ingredients:
Meat of your choice (for these I used Cajun turkey and ham from the deli in our local grocery store)
Pepper jack cheese and provolone cheese also from the deli (you don’t have to use two – we just like them this way)
3/4 cup melted butter
1 tablespoon Dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon brown sugar
1 tablespoon poppy seeds
1 tablespoon garlic salt
12 pack King’s Hawaiian Dinner Rolls
Directions:
Pre-heat oven to 350 degrees.
Grease 9 x 13″ baking dish with non-stick cooking spray.
Combine melted butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and garlic salt into a small mixing bowl and whisk together. Set aside.
Slice the rolls in half and set tops aside. Put the bottoms in prepared dish.
Layer the meat and cheese to your liking. I do turkey/cheese/ham/cheese.
Place the lids (tops) of the rolls onto the sandwiches.
Brush the liquid mixture evenly all over the rolls.
Bake for 20 minutes or until the rolls are lightly browned and the cheese has melted.
Separate into individual sandwiches to serve.
I love this meal because I can pop my lid onto my dish or cover with foil to take directly to the field to eat as a family. Or, I can pack in an airtight bento box and throw in his lunchsack/cooler so he can eat them during the day.
I can make several pans at once and also make these ahead and freeze if I need something quick in a pinch!
I hope you like this twist to the classic sliders. Let me know if you make them and how they turn out for you! Please tag me @hayfieldmeals on instagram.
Summer is for hay. When Dad is out in the field, we try to have some fun when we visit and take a meal. I love that the girls get to experience this life and see that every part of farming and ranching is important.
On this particular day, he just finished up with a job and started stacking the bales in rows for a client to pick up. The girls got to hop on the tractor with him and help him for a bit and LOVED it. They will be out there in no time.
Afterwards we let them run across the rows for awhile and it brought back a lot of memories of my cousins and I doing the same at that age. I mean, are you even a Farm/Ranch kid if you’ve never done that?
I made these glorified baked potatoes last night and they were a hit! It was super easy and didn’t require a ton of cleanup or make a mess. I’ll gladly carry the title of “Queen of the Crockpot” because it’s my most used kitchen appliance. No shame in my game, y’all. You can make about anything in those and I’d love to hug whoever came up with the genius invention. I’m convinced it was a farm or ranch wife.
If you are needing to feed a crew, I highly recommend these spuds. A few chicken breasts and a sack of potatoes can go along way, especially if you are trying to budget.
This is not a tractor friendly meal like his lunches and snacks are. Often times the girls and I will take Zack supper as that’s our only time together in the summer when hay is going on. Tailgate dinners have become our mobile kitchen table. I set up a little “fix it yourself” potato bar in the back of his truck for these.
Tip I learned from my mom: Cookie sheets are awesome for transporting. I also have a cooler bag I threw the “fixins” in that were already prepped in ziplock baggies. Get the squeezable sour cream and thank me later. Also, I have a container of plasticware, salt and pepper shaker, a roll of trash bags, and a package of baby wipes I leave in there. We always need them.
