HAM AND SWISS SLIDERS RECIPE: HOW TO MAKE IT
My next-door neighbor shared this ham and Swiss sliders recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, Minnesota
Provided by Taste of Home
Categories Appetizers Lunch
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Without separating rolls, cut rolls in half horizontally; arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, until golden brown, 5-10 minutes longer.
Nutrition Facts : Calories 315 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 29g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 13g protein.
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.
Provided by Gina
Categories Dinner
Total Time 80 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Heat the oven to 375F.
- Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
- In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
- Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
- Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
- Add the remaining 1 Tbsp olive oil to the pan.
- Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
- Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
- Add the remaining garlic and cook about a minute more.
- Pour in the wine and scrape any browned bits from the bottom of the pan.
- Increase the heat slightly and allow most of the liquid to cook off.
- Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
- Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
- Fold in the beans and sausage and stir.
- Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
Nutrition Facts : ServingSize 2 cups, Calories 417 kcal, CarbohydrateContent 45.5 g, ProteinContent 34 g, FatContent 10.5 g, SaturatedFatContent 2 g, CholesterolContent 96.5 mg, SodiumContent 1120 mg, FiberContent 9.5 g, SugarContent 5 g
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