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Categories:Viewed: 106 - Published at: 9 years ago
Ingredients
- Twenty-four 2-inch potato rolls, or Buttermilk-Sage Dinner Rolls (page 69), or Kates Sweet Potato Refrigerator Rolls (page 66)
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons grated onion
- 2 tablespoons Dijon mustard
- 2 tablespoons poppy seeds
- 1 tablespoon Worcestershire sauce
- 8 ounces smoked ham, thinly sliced
- 8 ounces Gruyere cheese, thinly sliced
Method
- Preheat the oven to 350F.
- Split the rolls in half horizontally.
- Combine the butter, onion, mustard, poppy seeds, and Worcestershire sauce in a small saucepan and place over low heat until the butter melts, stirring to blend.
- Brush the butter mixture evenly on both cut sides of the rolls.
- Place the ham on the bottom halves and top with the cheese.
- Place the top halves on the sandwiches and press lightly.
- Nestle the sandwiches together on a large piece of foil, wrap tightly, and seal the edges.
- Place the wrapped rolls on a baking sheet and bake for 20 to 25 minutes, until the cheese is melted and the rolls are warmed through.
- Remove from the oven and let sit for about 5 minutes before unwrapping and serving warm or let cool to room temperature.
- Like Judy, you can assemble these sandwiches ahead of time and keep them in the refrigerator until you are ready to heat and serve.
- They can even be frozen for up to 2 weeks.
- Just be sure to wrap them tightly and heat thoroughly before serving.
