Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don't pull the rolls apart and slice individually because you want to keep them connected. Hold the top with one hand to keep them steady.

Layer the sliders as follows: Provolone slices, sliced ham, Mozzarella cheese.

Replace the top half of the rolls over the cheese.

In a small bowl, combine melted butter, Worcestershire sauce, garlic, fresh parsley and a pinch of salt and pepper. Pour or brush the mixture onto the tops of the rolls.

Cover loosely with nonstick foil (careful not to let it touch the tops of the bread to avoid sticking - use toothpicks if necessary to "lift" the foil).

Cool slightly, then cut the sliders apart with with a sharp knife.