Line slow cooker with baking paper
Separate bread rolls and cut them all in half, removing top half and setting tops aside. Lay just the bottom halves closely side by side in the slow cooker. Pack them tight and fill the cooker bottom with them to form a bread base.
Spread mustard pickles over the bread base.
Top with shredded silverside (as much as you like or have on hand)
Top with grated cheese
Replace tops of bread rolls, again packing them all in closely side by side.
Turn slow cooker on HIGH
In a saucepan heat all glaze ingredients while stirring until butter and sugar is melted and combined well – approx. 5mins on high heat. Stir continuously so as not to burn. Remove from stove and using a pastry brush, brush this glaze over bread tops.
Cook on HIGH with tea towel trick for approx. 75mins.
Lift entire bread roll collection out of slow cooker using baking paper.
Slide these cheesy, yummy sliders onto serving plate or wrap in foil if taking lunch on the run to sports or picnic etc.