Wednesday, December 14, 2011

Mini Ham Sandwiches on Hawaiian Rolls


2 packages King's Hawaiian Sweet Rolls (24 rolls)

1 cup minced onion

1/2 cup butter (1 stick)

3-4 tablespoons Dijon mustard

3-4 teaspoons Worcestershire sauce

3 teaspoons poppy seeds

2 (9 ounce) packages of slice ham lunchmeat

10 slices of processed Swiss cheese slices (individually wrapped) *see note

Slice rolls as group lengthwise and place bottoms on a foil lined baking sheet. Set tops aside for now.

Melt butter in a skillet and add onions. Cook until onions are soft. Add mustard, Worcestershire sauce and poppy seeds. Mix and cook for a few more minutes.

Spread half of onion mixture on each set of 12 rolls. Top with ham and cheese slices. Place roll tops back on. Cover with aluminum foil. Can be refrigerated until ready to bake.

Bake, covered, at 350 degrees for about 25 minutes. When done, slice the rolls apart into 24 mini sandwiches.

Note: Processed Swiss slices melt much better than regular Swiss. I put the sandwiches together one day, refrigerated overnight and baked the next day.

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