I made these for the first time last night and the family loved them. I used butter flavored hawaiian rolls and doubled the dijon mustard. I also left out the poppy seeds and used a mixture of minced garlic and onion powder (1 tbsp total). I made 12 with swiss cheese and 12 with muenster cheese. Don't be afraid to pour the entire mixture over the rolls. I was worried it was way too much at first and left some in the bowl. I was wrong! The topping cooks into the rolls perfectly. This recipe is definitely a keeper. Thanks Lisa!
I have this exact recipe from a neighbor, minus the onion. Her recipe calls for making this up the day before, covering with foil and refrigerating overnight. When ready, bake at 350 for 25 minutes with foil on, then uncover and bake an additional 5 minutes. Always a hit and prep the day before makes it ideal when having company.
Great sandwich. I used 12 regular sized hawaiian rolls and made them up in the morning. Baked for dinner and they were delicious. I would suggest covering with foil for at least half of the baking time so that the bun doesn't dry out. Thanks Lisa T. for sharing this recipe. It will be great for summer get togethers and a filling dinner sandwich. My husband and son each ate 3 - they loved them.
I've made these before but grabbed this recipe quickly to make for a party. After I took them out of the oven I realized I like them better when they're covered with foil and baked 10 minutes, then remove the foil. These were okay, but not as good as when they're covered first.
I made these for NYE and they were a hit!! I didn't follow the recipe to a T, only because I had a thousand things going on and I screwed up! The must have is King's Hawaiian rolls. Don't buy the knock off's make sure it is that brand, it gives the sandwiches the sweet that everyone loves. The other thing I changed on purpose is I used provolone cheese only because my hubby doesn't like swiss...but I think it would be good either way. I forgot to add the minced onion and would be good with or without. I also added a little more worcestshire only because I looked at the recipe wrong. I lined a cookie sheet with foil, put the bottoms of the rolls down first (I did slice them in half while they were all connected like others suggested), I put the cheese next, topped with ham that I doubled over to fit the bun (I used a good maple ham), then I put on the top of the bun. I spooned a tablespoon of the mixture on top of each bun and placed a sheet of foil loosely over the top. The buns were buttery from the mixture and just a little crusty, but nice and soft inside. I did have plenty of butter mixture left over, so I think it is safe to cut back on the butter mixture ingredients or there is plenty to add another 12 sandwiches or so. Yummy! UPDATE: Do not use all of the butter mixture...it makes the rolls too buttery. I would use a teaspoon to drizzle a spoonful on top of each one and probably no more.
Growing up we had a variation of this we called "poker sandwiches" because Mom made them when Dad's friends came over to play poker. We used yellow mustard, onions, butter and poppy seeds with ham and swiss cheese and made the sandwiches individually with the mustard, onion, butter mixture on the inside of the sandwich. We wrapped them individually in foil, froze them, and popped them in the oven for poker night. Our version was always a hit and you can make a ton and keep them on hand for after-school snacks.
I have had these sandwiches in the past and they are wonderful. Quick to fix and delicious. Great to serve at a party or small gathering.
First of all I modified the recipe greatly because I didn't have a few of the ingredients and I had eaten a sweeter version of these in the past and loved them. I also didn't want all that butter, so I used 1/3 cup of butter, 1 tbsp dijon (I'd add a little more next time), no worcestershire, no poppy seeds, but added 1 tsp of splenda brown a sprinkle or two of tarragon and a pinch of onion powder. I used honey maple ham and muenster cheese and only 16 tea rolls. The tea rolls were great because they were stuck together so I cut all of them in half as one block and assembled the sandwiches in one great square. I put the ham down first, then the cheese and spread a thin layer of may on the top inside so it would melt into the cheese. Then I sliced through them and placed them 1/2" apart on a foil lined pan. I drizzled each one with a scant tablespoon of the sauce and covered them lightly in with foil because I wanted the rolls to steam a bit. It turned out amazing! The rolls were nicely browned on top and slightly crunchy on the edges and bottom. The sauce flavor was slightly sweet and tangy but not overly rich, perfect! So feel free to reduce the butter :)
I wanted to have this made before my guests arrived so I put it all together, covered with foil and refrigerated for about 3 hours ... baked for 10 minutes with foil on and 10 minutes with foil off. I had to substitute sesame seeds for the poppy seeds and omitted the onions. As suggested in other reviews, I reduced the butter to 1/2 cup and added 2 T. brown sugar to the "sauce". Delicious. Will definitely be making these again. These were all eaten before I even thought about getting a picture! Too bad because they looked lovely. Thanks LisaT for this great twist on ham and cheese sandwiches.
