My friend Joy introduced me to this recipe when she asked me to contribute these sandwiches to a book signing for a mutual friend. They have been a must-have ever since. Dinner rolls with ham and cheese and a butter/brown sugar/poppyseed sauce give elegance to a traditional sandwich. I have used white slider buns, honey slider buns, and whole wheat slider buns as well.
These sandwiches are great to make ahead and freeze. When you are ready to serve them, pull them out of the freezer, make the sauce and pour it on top.
You can even make the sauce ahead and freeze it if you’d like. Just warm the sauce before you put it on the sandwiches.
I have used both the small dinner rolls and Sister Schubert’s yeast dinner rolls (pictured). I’ve never tried them with homemade dough, but I am sure that would work well also.
In addition to the ham and swiss cheese, you’ll need ingredients for the sauce. Butter, mustard, brown sugar, Worcestershire sauce, and poppyseeds fill the bill.
You can put the sauce inside of the buns or on top. Putting the sauce on the outside keeps the buns moister. It also makes the sandwiches a little messier. [My family thinks it’s worth the mess.]
- 1 lb. (approximately) deli ham or leftover ham from another meal.
- ½ lb. (approx) baby Swiss cheese.
- 24 small dinner rolls
- ½ cup butter
- 2 Tbsp. prepared mustard
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. poppy seeds
- ½ cup brown sugar
- Put ham and cheese on the rolls and place in a 9 x 13 inch pan OR put into freezer bags and place in freezer for later use.
- For sauce, combine the last 5 ingredients
- Heat on low until it comes to a boil.
- When ready to serve, pour sauce over the tops of the sandwiches
- Cover with foil and bake at 350 for 20 minutes.