Reviewed: Sep. 12, 2007

Awesome sandwich and so easy to make. I like to add some mayo to make it a little more kid-friendly. But that's the only changes I make. One of my personal favorites.

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Jackie

Cooking Level: Beginning

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2007

Wow! Loved these...I used green onions in the mix & hard crusty rolls that I toasted in the oven FIRST before adding ingredients & wrapping in foil. They were a hit & will make them again!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jul. 3, 2007

Honestly, I just thought this tasted like any other ham & cheese sandwich I have ever had. It wasn't bad, but with the good reviews I expected something great. I did find they were better days later, out of the freezer, just warmed in the microwave.

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**wb**

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Reviewed: Apr. 15, 2007

My family all loved these sandwhichs even though I had to substitue here and there.

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KCAPRIONI

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Reviewed: Jan. 20, 2007

Hubby enjoyed this sandwich. I added some sliced dill pickle and used dill weed instead of the seed. Didn't have any poppy seeds on hand, but it didn't seem to matter. Thanks Lois!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 8, 2006

Wow These were really good. The sauce was awesome. I made this recipe exactly as is. We decided next time it would be better to use sourdough bread. We are going to try buttering the bread and broiling it to make it toasty.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 24, 2006

When I first looked at this recipe I thought the ingredients seemed odd to go together but the sandwiches were fantastic! My boyfriend even wanted a 2nd sandwich.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: May 28, 2006

Delicious! I'm not a huge ham fan...but I will be buying it more often just to make this sandwich! It is superb....enjoyed by all in the family and requested often! Thanks for sharing!

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Margcamp

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Reviewed: Apr. 30, 2006

These sandwiches are excellant and could not be easier. After 20 minutes I opened up the tin foil on each and allowed the sandwiches to continue to bake. (to get the rolls crispy on the outside)

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Julie

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Reviewed: Apr. 19, 2006

This was a nice use of leftover Easter ham. I used 2T butter (but I feel the recipe does not need butter at all), 2 T Dijon mustard, 1 T horseradish sauce (I would use more in the future), and 1/2 tsp dill weed, and placed everything on leftover hoagie rolls. I raised the oven temp to 350F for 15-20 minutes since we live above 5000 ft. I forgot to put the onion in, so I passed chopped red onion for those that wanted it. Nice sandwich.

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jer

Cooking Level: Expert

Living In: Boulder, Colorado, USA

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Reviewed: Apr. 17, 2006

Delicious! I made these with those heat and serve type rolls that come on the tin trays. These were awesome!!!! I used shaved deli ham and my gang scarfed these down very fast. We used them as snack food over the long weekend and I will definitely make these again soon. Thanks again!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 10, 2006

I used this recipe to feed 30 kids in our youth group at church so I made 32 sandwiches. I used about a half of cup of finely (and I mean finely) chopped onion. I used 6 tablespoons of dijon mustard and only two of horseradish. I was afraid if it were too spicy, some of the teens wouldn't like it. The sandwiches disappeared. I agree with Peggy - this would be even better with shaved ham. We will be making these again!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 26, 2006

I substituted french baguette for the hamburger buns and dijon mustard for horseradish mustard (I don't know if those are the same thing...I couldn't find horseradish mustard). It was a good crowd pleaser on a cold winter day.

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HALLIE_TORONTO

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Reviewed: Dec. 12, 2005

Definitely a hit with the family! DH and kids both commented on the tasty butter/mustard/poppy seed sauce. I love how SIMPLE these sandwiches are. I plan to make lots of these ahead of time and pop in the freezer for a quick and easy dinner.

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Nov. 19, 2005

If you are short on time, but want something quick and easy with a cool twist--these sandwiches will do the trick! The sauce mixture, though simple and easy, is SUPERB. I will remember this sauce for other applications down the road. Besides warmth, which is quite appropriate on a late fall day, the oven provides these sandwiches with just a touch of crustiness. A great twist on and old standby. And delicious.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 19, 2005

VERY GOOD BUT I CHANGED IT A BIT..I USED FAT FREE MAYO INSTEAD OF BUTTER AND REGULAR MUSTARD AND ALSO FAT FREE SWISS CHEESE.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jul. 28, 2005

My husband really enjoyed these, but I was a little put off by the dressing. All I could taste was butter and dill. I'll make these again, just experiment with the dressing. I made them open-face on a split sourdough baguette and baked them in the oven as instructed for 20-25 minutes.

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kristyhpc

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Reviewed: May 23, 2005

Excellent, despite seemingly weird ingredients. I did substitute dijon mustard. I prepared, wrapped, bagged and froze the sandwiches, and the family who got them loved them!

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