Ham & Cheese Brioche Sliders with Quick Dilly Pickles
I may not be the go-to for football talk, but when it comes to the best game day snacks, we can yap for awhile and these Ham & Cheese Brioche Sliders with Quick Dilly Pickles have to be on your snack spread. With a perfect combo of melted gruyère and comté, slices of ham, and tangy homemade dill pickles, these sliders are sure to steal the show at any gathering. The warm, toasted brioche buns hold it all together, while the zesty pickles cut through the richness of the cheese and ham for the perfect bite. Ready in under 30 minutes, these sliders are your go-to for effortless, delicious game day eats!
Don’t slider past these tips
Don’t skip the mayo toasted tops! There’s something so satisfying about biting into a buttery, fluffy bun then getting a crunchy, toasty texture with the creamy cheese so toast those buns!
Feel free to go wild with toppings! You can add a drizzle of honey mustard, swap out the homemade pickles for your favorite store bought pickles, or pile these up with arugula. Make them your own!
Ham & Cheese Brioche Sliders with Quick Dilly Pickles
These Ham & Cheese Brioche Sliders with quick dill pickles are such an easy snack for your Super Bowl party or your next game night. Filled with melty cheese, ham, and tangy slices of homemade dill pickles, they’re packed with flavor and a perfect bite in a game day spread!
Ingredients
- ½ english cucumber
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- 2 tablespoon fresh dill
- 12 mini brioche buns
- 3 tablespoons mayonaise
- 3 tablespoons grainy dijon
- 6 oz cured ham slices
- 1 cup shredded gruyere
- 1 cup shredded comte
- 2 tablespoons unsalted butter
- 1 teaspoon toasted sesame seeds
- 1 teaspoon poppy or nigella seeds
- ½ teaspoon fresh cracked pepper
- flake salt
Instructions
- Preheat your oven to 350°F.
- Make the pickles: Using a mandoline or a sharp knife, thinly slice ½ of an English cucumber. Add the cucumber slices to a bowl with 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ½ teaspoon sugar, and 2 tablespoons fresh dill. Toss to evenly coat, then cover and refrigerate.
- Slice the brioche buns in half (keeping the 6 buns intact). Spread about 3 tablespoons of mayo on the top halves (enough to cover edge to edge) and toast the buns, cut side down, in a skillet over medium heat until golden brown, about 5 minutes.
- Spread about 3 tablespoons of Dijon mustard on the bottom halves of the buns (enough to cover edge to edge) and place on a parchment lined baking sheet. Shred 1 cup of Gruyère and 1 cup of Comté cheese then sprinkle the cheese over top of the Dijon. Top with 6 oz of sliced ham. Place the toasted tops back on.
- Melt 2 tablespoons of butter then add 1 teaspoon toasted sesame seeds, 1 teaspoon poppy or nigella seeds, and ½ teaspoon of fresh cracked pepper. Baste the butter mixture on top of the sliders and sprinkle with a good pinch of flake salt.
- Bake for 12-15 minutes, just until the cheese is melty. Remove the tops, add as many pickles as your heart desires then add the tops back on. Slice into 6 individual sliders and serve!
