Reviewed: Jun. 23, 2009

The spread for this sandwich was really unappetizing. I didn't like the smell after I'd made it, but thought maybe once the sandwich had heated through, it might taste good but no it didn't. Not for me, sorry.

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Arianna

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Reviewed: Apr. 19, 2009

I made exactly as is, and used the spread on both ham and cheese and chicken (lunch meat style) and cheese sandwiches. Yummy!!

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inafog1

Home Town: Clearwater, Florida, USA

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Reviewed: Apr. 8, 2009

These were wonderful, and very easy! My only thought would be to increase the time to 15-18 minutes.. 10 minutes barely made it warm really.

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Apr. 6, 2009

Try adding worchestershire sauce to the ingredients that top these sandwiches. Gives a little boost to the flavor. You can use any type of sandwich meat and cheese as well. Great with a good bowl of homemade potato soup.

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Jan.O

Cooking Level: Expert

Home Town: Greenville, Mississippi, USA

Living In: Brighton, Illinois, USA

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Reviewed: Mar. 18, 2009

Excellent flavor to these sandwiches! I love the crunch the poppy seed gives this. I don't even like onion, but I loved the taste it gave this sandwich. I was out of swiss so I used cheddar slices this time. I had to cook longer than 10 min though as the cheese was getting melty but the ham was still cool in the middle, so I nuked it for a few secs to finish heating it up. Such a great sandwich, thanks for the wonderful recipe!!!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 8, 2009

These are awesome! I used club rolls instead of hamburger style. I also used cheddar on some and swiss on others to satisfy the fam. I used more than 1 tablespoon and I also coated the top and bottom of the bun. Will make these again and again!

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Amie

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Jan. 30, 2009

Fantastic! Always get requests for this recipe. I double or triple this recipe for a crowd, making little sandwiches from homemade dinner rolls. I place them all on a large baking sheet and cover the baking sheet with foil instead of wrapping them individually. I'm not a big fan of grocery store Swiss, so I often used other cheeses such as Fontina, Cheddar, Gruyere, American, etc.). Oh, if you prefer to use fresh minced onion, just cook the butter, mustard, onions, and poppy seeds for a couple of minutes in a small saucepan - then proceed with the recipe as written.

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PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

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Reviewed: Jan. 26, 2009

Easy & tasty. I have never been a mustard fan, but have been eating more things with mustard in them so I thought I'd give it a try & it was very good. Fast too...I kept mine in longer than the time suggested too.

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 24, 2009

Really good! I'm so glad I ran across this recipe. It's nice and quick for a Friday night meal when I really don't want to cook. Great flavor and easy to make. I made extras to throw in the freezer for dinners on Friday nights!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Dec. 16, 2008

I've made these for years. I do however, use the brown and serve dinner rolls in the aluminum pans. Remove all the rolls, leaving them together, slice in half, replace the bottom half back into the pan. "Brush" the butter, mustard sauce on the bottom half, then add shaved ham, shredded swiss cheese and "brush" the remainder of the butter, mustard sauce on the other half of the rolls (on the inside portion) replace the top half onto the sandwiches. Bake at 350 for 15-20, or until cheese is melted and the rolls are slightly brown. TASTEY!!! I have made these several times and taken them to potlucks etc. and they go fast! Oddly enough, they taste a bit like Krystals or White Castle burgers.

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GaPeach32

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Reviewed: Sep. 26, 2008

I really loved these. However, I did just the basic stuff.... ham, swiss, mustard and butter. I used the ham from one that I baked a few nights ago. Will definitley be making these again.

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Jillian

Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Aug. 24, 2008

Wow! These were really good and I'm not even a big fan of mustard! My only complaint was 10 minutes was not nearly enough time in the oven, my sandwiches were still cold, however, I do keep my buns in the fridge. I finished them off in the microwave.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 12, 2008

This is SO great! I've had it before lots of times with the sweet Hawaiian rolls & never thought of making a bigger version with regular hamburger buns! It worked out perfectly, thank you!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

We have been making a version of this in my family for years...we use the little square dinner rolls and slice the package in half and we also use mozzerella cheese too...yum!

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SHARONAIR

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Feb. 22, 2008

These were a quick and easy lunch! I love the idea to pre-make them and freeze them. Next time I will try a different cheese.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 4, 2007

I'm going to give this 4 stars because my husband enjoyed it and I'd made these as a treat for him. I thought they were just okay, nothing special. I was expecting greasy but these were too greasy. I liked the idea of toasting a sandwich this way though. I'll use the method again but I think I'll experiment with different fillings to find something we all enjoy.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

These have become a regular in my house! They have a wonderful deli-style steamed sandwich taste. They're great to make for football games or other big gatherings, and making them on small dinner rolls is great for classier appetizers. Different kinds of cheeses work great (pepper jack, provolone, etc.) I started adding 1/2 tsp ranch seasoning to the mix - delicious! My only tip is to wrap them tightly before putting in the oven, "squish" them with your hands afterward or all the cheese/sauce will run off the bun.

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Carey

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Reviewed: Sep. 15, 2007

I've had this before but with sweet hawaiian rolls instead of buns, excellent

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cookincathleen

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Reviewed: Jul. 30, 2007

I never thought I would give a 5-star rating to a ham sandwich, but by golly this is good! I added a touch of minced garlic to the spread and it was delicious. Easy to make, quick to prepare and loved by both kids and adults. Thanks!

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