Cooking School: Baked Mini Ham and Swiss Sandwiches

​Some of you may fondly recognize these sandwiches from your youth. Both Leigh and Jenny’s mothers made these hot ham and Swiss sandwiches when they were young. We searched the internet for a recipe that would recreate our memory of enjoying these buttery, 
cheesy, warm sandwiches and Baked Mini Ham and Swiss Sandwiches come very close. The only ingredient missing is a mother’s love! The cheese and ham are both from Boar’s Head:  Gold Swiss and Sweet Slice Ham. You can purchase both these products at the deli at Jungle Jim’s International Market. Enjoy these sandwiches as a hearty side to a hot bowl of soup. 

​Cut  the dinner rolls in half. We bought the dinner rolls from the bakery at Jungle Jim’s. They fit perfectly into a disposable 9×13 inch pan. You can make them in a glass or metal 9×13 inch pan, but if you are taking these out, a disposable pan is very convenient. Cut the sliced ham and cheese into pieces and cover bottom of rolls. 

​Put the tops back on the rolls. Arrange the filled rolls tightly in a 9×13-inch baking dish.

​Combine the remaining ingredients in a saucepan; place over medium heat until the unsalted butter melts.

​Mix well as the butter melts.

​Spoon the butter mixture evenly over the rolls. 

Cover with foil and refrigerate four hours or overnight. Bake, covered with foil, at 350° for 20 minutes. Uncover and bake an additional 10-15 minutes until golden and cheese is melted. Serve warm.

Leigh’s tip:  Once the butter mixture is poured over the buns, place in the refrigerator for 15-20 minutes. The butter hardens and doesn’t stick to the foil.

Baked Mini Ham and Swiss Sandwiches

12 Jungle Jim’s Dinner Rolls (1 pound)
12 ounces deli ham, sliced thin (Boar’s Head Sweet Slice)
6-8 ounces Swiss cheese, sliced thin (Boar’s Head Gold)
1 stick butter
3 heaping tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
2 teaspoons poppy seeds
¼ teaspoon garlic powder

Cut rolls in half. Cut ham and cheese into pieces and cover bottom of rolls. Put tops back on rolls. Arrange filled rolls tightly in a 9×13-inch baking dish.

Combine remaining ingredients in a saucepan; place over medium heat until butter melts. Mix well and spoon evenly over rolls. Cover with foil and refrigerate four hours or overnight. Bake, covered with foil, at 350° for 20 minutes. Uncover and bake an additional 10-15 minutes until golden and cheese is melted. Serve warm.

Makes 12

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