These delicious sandwiches are a true Southern tradition. They are found at weddings, showers, birthday parties, pot lucks, tailgates, and beyond. They are really easy to make in bulk and they are a great option to add something a little heavier to an hor d'oeuvres menu or a great alternative to hot dogs for a child's birthday party. These are always a hit no matter where I take them, and they're some of my favorite sandwiches as well.
Ingredients:
2 packages Hawaiian Sweet Rolls
8 slices ham (the original recipe calls for chopped ham which is a thicker slice of ham in the pre-packaged deli section...if you use thinner slices, you may need to double the ham)
10 slices Swiss cheese (again, not super thin sliced)
2 sticks butter (softened)
3 T poppyseeds
1 T Worchestershire Sauce
2 T Dijon mustard (my favorite is Maille)
2 T DRIED chopped onion (this is found with the spices)
Method:
Preheat the oven to 350 degrees. Leave the Hawaiian rolls attached and, using a large serrated knife, cut in half lengthwise to make the tops and bottoms of the sandwiches. Repeat for second package of Hawaiian rolls. Mix together softened butter, poppyseeds, Worchestershire sauce, Dijon mustard, and dried onions. You can do this by hand or use a standing mixer. Using a spatula, spread the butter mixer over the two bottom halves of the Hawaiian rolls. You want a good amount but not too thick...you will likely have some of the butter mixture left over. Layer the ham and cheese on top of the butter, using half for each set of sandwiches. Place the tops on top of the cheese. Place both sets of Hawaiian rolls on a baking sheet. Bake for 12 minutes. Allow to cool slightly and cut the sandwiches apart...each set will yield 12 sandwiches.
Happy Cooking!
