I've been making this recipe for 20 years (minus the poppyseeds , which get stuck in your teeth. Ha). I had to share the tip I received 20 years ago. I use a package of "finger" rolls or my favorite - the Hawaiian King rolls. They both have to be cut apart. All you do is slice the package of rolls horizontally in half so that the tops of the rolls are one big piece and the bottoms of the rolls are one piece. Just spread the butter mixture on either sheet of rolls and assemble. I use sliced ham (whatever is on sale) and slices of Swiss and layer. (Dont make the layer too thick. the rolls arent big enough to handle alot of meat ) . Put the sheet of tops onto the sandwich. Now you have 1 big sandwhich until they are cut. Lightly butter the tops and bake on a cookie sheet until golden (about 15-20 min) Take them out, cool a couple of minutes and , and with a knife, cut the rolls according to the shape of the roll. It' sounds like a lot but so much quicker than individual rolls and so much of a hit if you use the Hawaiian Rolls. I put the finished mini sandwiches back in the cardboard holder and back into the bag it came in, to transport. Sometimes I even bake them when I arrive at the gathering. People always ask about them!, give it a try!
Was this review helpful?
2 users found this review helpful
I've been making this recipe for 20 years (minus the poppyseeds , which get stuck in your...