One day I was talking to one of my sweet “church ladies” lamenting the fact that I couldn’t figure out what to serve to one of my regular catering gigs. She suggested I pull out one of the church cookbooks to see if I could find something and sure enough, I found these little bundles of gooey goodness! I’ve tweaked the recipe to suit myself.
These sandwiches are a hit wherever I take them. What’s best is that they are simple to make and they can feed a huge crowd and bonus, they are even better the second day!
And there you have it. With football season on top of us, these would be perfect to take to a tailgating party!!
3/4 Cup Melted Butter
1 1/2 TBSP Dijon Mustard
1 1/2 Teaspoons Worcestershire Sauce
1 Tbsp brown sugar
1 1/2 TBSP poppy seeds
24 Hawaiian rolls, sliced (or something equivalent)
1 pound sliced Ham (I use black forest)
1 pound swiss cheese sliced.
Caramelized Onions (obviously you need to make these ahead of time)
1 jar Dijon mustard (or whole grain mustard would be good too!)
Preheat oven to 350 degrees F (175 degrees C). (Grease a 9×13-inch baking dish.)
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Brush a thin layer of Dijon mustard over the bottom layer. Layer the cheese and ham. Add a generous spoonful or more of the caramelized onions. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls. (I always use a brush to ensure every part of the rolls have enough marinade.)
Sprinkle a few more poppy seeds around. It’s fun.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.