Thursday, April 29, 2010

Mini Ham and Cheese Sandwiches

I was thinking about posting this recipe and thought, "Gee, how many people need to be coached in making ham and cheese sandwiches?" Then I got to thinking that these aren't ordinary ham and cheese sandwiches. Oh, no. They're buttery and garlicky and mustardy and simply delicious.

I make these often when we're having a church fellowship or get-together. They can be used as appetizers or eaten as a meal with a side dish or two. And they're super easy, just the way I like my recipes!

Here's what you need:

A package of heat and serve dinner rolls (I use Sara Lee)
Several slices of deli ham (so precise, I know)
Several slices of cheese - American, cheddar or Swiss
2 TBSP butter, melted
1 TBSP dried minced onion
1/2 TBSP mustard
1/2 teas poppy seeds
1/4 teas garlic powder

Mix together the butter, onion, mustard, poppy seeds and garlic powder. Set aside.

Slice the rolls in half horizontally. It's much easier to do this as one big rectangle.

Place on a baking sheet and remove the top. Layer the ham and cheese, overlapping as needed to completely cover the rectangle. You can use as much meat and cheese as you want, depending on how thick you want your sandwiches to be.

Replace the top and brush the butter mixture over it.

Cover with foil and bake at 350 degrees for 10 minutes. Remove foil and bake another 5 minutes or until the cheese is melted. You might have to cut apart the middle to check.

Cool for 10 minutes, then cut apart into individual sandwiches. Serve warm.

This can be easily doubled if you're feeding a crowd. Or if you want to switch up the meat and cheese, just replace the ham with deli roast beef and use provolone or mozzarella. Turkey and Swiss would be great, too. But don't mess with the topping. It's fabulous!

For more tasty recipes, visit Blessed with Grace's Tempt My Tummy Tuesday.

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