Easy Ham and Cheese Appetizer Sandwiches

SUBMITTED BY: DOREENB PHOTO BY: GodivaGirl

"This is a delicious, easy appetizer, and always a hit! Ham and Swiss cheese are baked inside rolls with a flavorful spread to form delicious little sandwiches."

PREP TIME	15 Min
COOK TIME	12 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup butter, softened
3 tablespoons poppy seeds
1 onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 (12 ounce) packages white party rolls
1/2 pound chopped cooked ham
5 ounces shredded Swiss cheese

READ REVIEWS (103)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

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REVIEWS

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Reviewed on Sep. 27, 2003 by SEESAUL

Growing up my Mom made these sandwiches by the dozen and served them in large parties. We would make them up ahead of time (assembly line fashion). Wrap them tightly in tin foil and then secure them in plastic bags. We would put the whole bag in the freezer (for up to two weeks). - Then on the night of the party we would thaw the sandwiches (still in tin foil) and then bake in the foil as directed. By keeping them in the foil we could serve them in a basket and the sandwiches would stay warm. Sometimes we would make as much as 20 dozen for large parties. They are great to bring to picnics!

10 users found this review helpful

Reviewed on Apr. 25, 2007 by CookinNurse

These are a favorite around my house and definately a hit when taken to a party too! I get asked fo rht erecipe all the time. I use the mini dinner rolls - the ones that have like 24 in a pack. You can take them out, slice off all the "lids" at one time, add the stuff in the middle and replace the lid. THEN cut with a sharp knife to seperate rolls either before or after baking so they come out easily with the melted cheese. I also just use the aluminum tray that they come in to bake when I'm taking to a party. EASY and DELICIOUS

8 users found this review helpful

Reviewed on Sep. 26, 2003 by DREGINEK

I actually got this recipe from my mom who received it from a lady at her church and it continues to be passed on from there! These are sooooo goood!! I made these last week and served with 6 can tortilla soup! WOW! However, I had no idea this recipe was also on this site or I would have made these sooner. My version is a TAD different: For 12 hoagie rolls = 1 cup soft butter, 8 TBLS mustard, 6 TBLS finely diced onion, and 1 to 1 1/2 TBLS poppyseeds (no worchestir sauce). Generously spread the butter/mustard mix on the bottom, layer with ham and cheese (we used colby jack & swiss slices) replace top and then spread a small amout on the top of each bun. Bake and enjoy these! I feel bad for the people who tried these and they didn't turn out because these are delicious and everyone I have served them too agrees! A great meal! Thanks Doreen (and mom my's church friend)!!

8 users found this review helpful

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