Mushroom Swiss Sliders
Description
These just might be the best sliders ever! They 're meant to be hand held sandwiches, but it's okay to use a knife and a fork. They can be ready to eat and on your table in about 45 minutes.
Ingredients
Hamburger:
1 T. canola oil (or olive oil)
1 T. seasoned salt
1 T. McCormick Hamburger Seasoning
salt and pepper, to taste
1/2- 1 c. yellow onion, diced
1 t. garlic, minced
1 lb. ground beef
1/2-3/4 t. Worcestershire sauce
Mushroom Swiss Sauce:
1/2 c. butter
2 c. mushrooms, sliced
1/4 c. beef broth
1/4 c. milk
1/2 c. Swiss cheese, shredded
salt and pepper
Buttered Rolls:
1/4 c. butter, melted
1 t. garlic salt
2 t. sesame seeds
12 count package King's Hawaiian Rolls, or favorite dinner rolls
12 slices Swiss cheese
Directions
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Hamburger:
In a small bowl or cup, mix together seasoned salt, hamburger seasoning, salt and pepper; set aside.
Add oil to a non-stick skillet; add onions and garlic; cook 1-2 minutes; add ground beef, breaking up the meat while cooking. Add Worcestershire sauce; sprinkle on seasoning mixture. Cook for about 8-10 minutes, or until no pink remains. Remove from heat; discard any grease.
Mushroom Swiss Sauce:
In a medium saucepan over medium heat, melt butter. Add mushrooms; cook for about 5-10 minutes. Add beef broth and milk; reduce heat; slowly add cheese; whisk/stir constantly until cheese is completely melted.
Add sauce to hamburger; stir.
Buttered Rolls:
Preheat oven to 350 degrees. Split rolls into halves; place bottom halves snugly in a prepared baking dish.
In a small bowl, mix together melted butter, garlic salt and sesame seeds.
Top the bottom buns with 6 slices of Swiss cheese, spread on the hamburger mixture, then add the remaining 6 slices of Swiss cheese.
Place the top halves of the buns on top; brush the tops with the melted butter mixture. Cover with aluminum foil.
Bake 20 minutes or until cheese is hot and bubbly. Remove foil.
Broil for 5 minutes or until the tops of the sliders turn a golden brown. Remove from oven.
Slice and serve hot.
12 servings.