Better Than Sex Appetizer Sandwiches

"This recipe was given to by my friend, Kristin, who always has great party food. This is a variation of those baked ham and cheese appetizer sandwiches and these are always the first to go."
photo by flower7 photo by flower7
photo by flower7
photo by Kendrick B. photo by Kendrick B.
photo by Karen S. photo by Karen S.
photo by Ms. B photo by Ms. B
photo by Kendrick B. photo by Kendrick B.
Ready In:
24 sandwiches




  • Preheat oven to 350 degrees.
  • Do not separate the rolls, just slice them all at once with a long serrated knife. Place both packages of bottoms on a sheet pan. Cover the bottoms with the sliced ham and Swiss and put the tops back on. Cut around the individual sandwiches.
  • Melt the butter and combine with the next four ingredients. Pour over the sandwiches. Bake for 15 minutes or until browned.

Questions & Replies

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  1. These were so delicious. They had their own flavor - unlike other things I've made which have been variations of each other. Deli meat was expensive but these were so simple. They froze well. I like to warm one up every day for lunch! I am thinking about setting some out for Easter.
    • Review photo by Karen S.
  2. I made these with the bigger Hawaiian Rolls that come 12 to a package. I sprinkled (1 tablespoon) of the poppy seeds on the top instead of adding them to the sauce. If I were going to serve these as an appetizer I would slice them on the diagonal for a smaller snack. They are good, but I'm torn between rating them a 4 or 5... Thanks for posting.
  3. This is my favorite recipe! I found this recipe and have been making it for two years.. It has become a family favorite!
  4. These are so so so so so good! This is very similar to my recipe #402035 but my recipe uses brown & serve rolls and you stuff the ham & cheese into the slits in the tops. Mine also has no brown sugar. I used havarti instead of swiss and the Hawaiian savory butter rolls instead of the sweet ones but otherwise followed the recipe, using slightly less poppy seeds. Thanks for sharing! [Made for Spring 2013 Pick A Chef]



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