Prep time 15 minutes Bake 2o minutes ( Hint- make ahead- assemble sliders, Wrap pan in plastic wrap; chill overnight. Add topping and bake the next day)

1/4 cup butter, melted
2 tablespoons all-purpose flour
1 cup of a) pineapple-apricot jam or b) pineapple jam or c) apricot jam
24 dinner rolls
Non-sticking cooking spray
1 1/2 pounds very thinly sliced cooked ham
12 ounces cheddar cheese, thinly sliced
1/2 cup butter
1/4 cup packed brown sugar
4 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1 to 1 1/2 teaspoons poppy seeds ( optional)

1/4 cup butter, melted 2 tablespoons all-purpose flour 1 cup of a) pineapple-apricot jam or b) pineapple jam or c) apricot jam 24 dinner rolls 1 1/2 pounds very thinly sliced cooked ham 12 ounces cheddar cheese, thinly sliced 1/2 cup butter 1/4 cup packed brown sugar 4 teaspoons yellow mustard 2 teaspoons Worcestershire sauce 1 to 1 1/2 teaspoons poppy seeds ( optional)

1. In a small bowl, combine the melted butter, flour, and jam, cutting any large pieces of fruit; set aside

2. Cut rolls in half and lay bottoms, cut side up, in an even layer in 2 13x9x2 inch baking pans lightly coated with non-stick cooking spray. Spread each roll bottom with 1 teaspoon of jam mixture. Divide ham and cheese among the roll bottoms ( about 1 ounce ham and 1/2 ounce cheese per sandwich). Add roll tops.

3. For topping: In a small saucepan, melt the 1/2 cup butter over medium heat. Remove from heat; stir in brown sugar, mustard and Worcestershire sauce. Using a pastry brush, coat roll tops with topping. If using the poppy seeds- sprinkle on top of rolls.

4. Bake in a 350 oven for 20 minutes or until cheese is melted and sliders are heated through. Makes 24 servings.