Prep 15 mins
Cook 15 mins
This recipe was given to me by my mom and I made them the first time for a football party. Everyone liked them so much that I ended up making more that day. Now they are what I have to take everywhere. They are wonderful, easy to make, and are loved by everyone. You can't go wrong!
- 2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
- 1 1⁄2 lbs of virginia ham (NOT honey ham)
- 12 slices swiss cheese
- 3⁄4 cup butter
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons dried onion
- poppy seed
- You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!
- *I have made these with turkey also and they are good. Not as great as the ham, but they are good.
This recipe is excellent. I have made it several times. Helpful tips: 1- Instead of using the stovetop, you can just microwave the butter and seasonings for 1 minute or less in a pyrex measuring cup, then stir well and pour in the sandwiches. 2-You can use any meat and cheese you like and they will still be amazing. My family loves mozzarella and uncured ham. (My hubby loves fried hot dogs and even pepperoni on his, believe it or not.) Feel free to get creative! (Next I am going to try a breakfast version of this sandwich...) 3-There is truly no need to marinate any time at all. I have done it both ways and can't tell a difference. 4- I prefer the Hawaiian sub rolls in a larger pan. (Don't cram too many in one pan or they are less crispy.) Also, make sure to pour a little sauce on the already made bottoms before you add the tops. Then pour most of it on the tops, rubbing it into the bread with the fork you used to stir the sauce. Amazing every time!
I have made these a few times ... not this recipe, but from another site, however I saw a post thread on this so I thought I would write a review because it is helpful.
This is the same recipe, but a few helpful notes.
Honey baked ham is too sweet for me. A good baked if best
Thin sliced, not thick and about 1 1/2 lbs is plenty, 2 lbs was too much IMO
Swiss, use good swiss. Just get some slices from the deli
Hawaiian rolls are best to use for this
If you think they are too greasy, before you reheat them, put them on a cooking rack on a pan and heat them up that way. The sauce the rolls were in a still heated up and served as a dip. This way the bottoms crisped up a bit and not as greasy, but you still had the butter which you could use as a dip or just drizzle over the top or just discard. I personally just discarded. Most of it was absorbed anyways.
Just a couple of thoughts. The flavor was great, and wonderful snack food.
After they sit all night, right before you reheat ... remove the rolls from the pan and put on a
Very yummy! I couldn't find the Hawaii style rolls, so I just used a small roll from the bakery...I don't think it matters that much what kind of bread. Otherwise made as directed, even managed to marinate them overnight. These are super good! Thanks for sharing.