Hot & Melty Oven Baked Ham & Swiss Sandwiches

READY IN: 30mins
Recipe by Chicagoland Chef du

I made 36 of these for our neighborhood Holiday House Hop Party. They were a huge hit last year so I searched for a recipe to present again this year. I bought a good deli ham and had it shaved, I think it's easier to bit into and enjoy. You can use as much ham & cheese as you like. If it fits on the buns, go for it! The buttery mustard sauce is amazing! I do not add the poppy seeds, they look pretty but nobody likes speckled teeth! I tripled the recipe but only doubled the sauce and still had a tiny bit left over. Go ahead and slather it all on, these are yummy! Inspired by recipe from Bunsinmyoven.com

Top Review by Cherie Smith

These are so delicious!! My son even likes the leftover buns in his lunch the next day. They are gooey scrumtious. Great recipe!!!

Ingredients Nutrition

  • 1 (12 count) packagekings hawaiian rolls
  • 18 slices swiss cheese, 1/2 slice per sandwich
  • 16 ounces sliced ham, per 24 sandwiches, I use a 1/2 # for 12 rolls. Use a good deli ham
  • 12 cup butter, melted
  • 1 teaspoon stone ground grainy mustard, use a good brown grainy mustard
  • 1 teaspoon poppy seed (optional)
  • 2 teaspoons onion flakes, dried
  • 2 tablespoons Worcestershire sauce

Directions

  1. On low heat, in a small sauce pan add butter, mustard, poppy seeds, onion flakes & Worcestershire sauce. Heat until butter is melted and onion hydrated, about 5 minutes. Remove from heat & set aside.
  2. Slice all of the rolls in half and place the bottom halves in a 9x13 baking dish or foil lined baking sheet. Lightly brush butter sauce on bottom half of rolls, you don't need much.
  3. Divide the shaved ham slices and cheese among all the bottom half of the sliced rolls. Cover with the top half of roll.
  4. Spoon the buttery mustard sauce over the tops of the sandwiches. Cover with foil and refrigerate until ready to bake.
  5. Let sit overnight or at least one hour.
  6. Pre-heated oven to 350°F.
  7. Bake on the middle oven rack, covered for 10 minutes, remove foil, bake for an additional 5 minutes (total of 15 minutes baking time) until warmed through and the cheese is gooey and melty. Add an additional minute or 2 if needed.

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