Prep 15 mins
Cook 30 mins
These are some yummy hot sandwiches and can be made ahead of time and then heated later. I've made them for our family and even a large group. The butter "spread" makes enough for double the sandwiches. Don't over use - more is not better on these sandwiches! The taste is great but when I've spread more on because it tastes so...good - I've ended up with soggy bread. This recipe came from a '99 Quick Cooking magazine.
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2 tablespoons beaver deli horseradish mustard (or something similar)
- 2 tablespoons finely chopped onions
- 2 teaspoons poppy seeds
- 4 hamburger buns, split
- 8 slices of fully cooked thin ham
- 4 slices swiss cheese
- In a bowl, combine the butter, mustard, onion and poppy seeds.
- Spread over cut sides of buns (moderatly- not thick).
- Layer ham and cheese on the bottom halves.
- Replace tops.
- Wrap each sandwich in foil.
- Place on baking sheet.
- Bake at 350 degrees for 25-30 minutes or until cheese is melted.
Made this on Black Rye Bread (Abm) Using walnut oil in place of butter to keep the bad fat down, very thinly sliced red onion and straight horseradish, (we like the heat). !5 minutes in the oven was perfect. Thanks for a great way to use leftover smoked ham.
Gosh I love these. (We used to make them on small rolls, but this is better because you have more to eat!) This was always a SuperBowl favorite and if I didn't bring them, I would hear about it at the time!!! Men devour these things!