These irresistible sliders, inspired by Chef Josef Lageder of the Balboa Bay Club, are always a crowd pleaser. Try them for lunch, or as an appetizer at your next party. Make both variations or try just one— they’re as fun to make as they are to eat!

Preheat the broiler. Place the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toasted.

Spread each bun (cut side) lightly with jam. Set the top buns aside and reserve. Arrange the ham and Comté on the bottom buns. Broil 2-3 minutes, or until the cheese is melted. Top with the reserved buns and serve.

Preheat the broiler. Line the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toasted.

In a small bowl, mix together the mayonnaise, Dijon mustard and Herbs de Provence. Spread each bun (cut side) lightly with herbed mayonnaise. Set the top buns aside and reserve. Arrange the ham and Comté on the bottom buns. Broil 2-3 minutes, or until the cheese is melted.

Toss the arugula with a drizzle of extra virgin olive oil and a sprinkle of salt and pepper. Top the sliders with the arugula and reserved buns and serve.

Recipe and photo courtesy of Comté Cheese Association, Nicki Sizemore