These are the ultimate upgrade to a standard sandwich—salty, melty, and served on a buttery biscuit base. The key is using a glaze to tie the flavors together, similar to the famous party sliders, but with the heartiness of a Southern biscuit.
The Essentials
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The Biscuits: 8 large refrigerated “Grands” style or homemade buttermilk biscuits.
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The Meat: 1 lb thinly sliced deli ham (Honey ham or Black Forest works best).
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The Cheese: 8 slices of Swiss cheese (or Gruyère for a nuttier flavor).
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The Signature Glaze:
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4 tbsp Melted Butter
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1 tbsp Dijon Mustard
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1 tsp Worcestershire Sauce
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1 tsp Dried Minced Onions or Poppy Seeds
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The Instructions
1. The Prep
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. The Biscuit “Pocket”
Split your uncooked biscuits in half. On the bottom half of each biscuit, pile a generous amount of ham and a folded slice of Swiss cheese. Place the top half of the biscuit back on.
Tip: Don’t press down too hard; you want the biscuit to rise around the fillings.
3. The Glaze
Whisk your melted butter, mustard, Worcestershire, and onions together. Brush this mixture generously over the tops of the biscuits. The butter will soak in while the mustard and onions create a savory crust.
4. The Bake
Bake for 15–18 minutes, or until the biscuits are deep golden brown and the cheese is visibly oozing out the sides.
Three Ways to Level Up
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The Sweet & Savory: Spread a thin layer of apricot preserves or honey on the inside of the biscuit before adding the ham.
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The “Cordon Bleu”: Add a small piece of cooked chicken breast inside with the ham and Swiss.
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The Breakfast Version: Slip a thin layer of folded scrambled eggs inside before baking.
Why Biscuits Over Bread?
Using biscuits instead of traditional slider buns provides a much higher “flake factor.” The bottom of the biscuit fries slightly in the ham fat and butter, creating a crispy, salty base that you just can’t get with a standard bun.
Storage Tip: These are surprisingly good as leftovers. Wrap them in foil and reheat in the oven (not the microwave) to keep the biscuit from getting chewy.