Two days ago I had the Fiddle Faddle bug; today it’s hot ham sandwiches. No, I’m not kidding. I saw something on Pinterest recently where someone made baked ham sandwiches on Hawaiian rolls for a football party and ever since then I can’t stop thinking about baking a ham sandwich. Except I don’t care for Hawaiian rolls, and the recipe called for soaking the sandwiches in two sticks of melted butter before baking. I’m sure they’re awesome. The picture was really nice. But half a pound of butter plus cheese PLUS ham, AND a sweet Hawaiian roll? No can do.
So, I found a different recipe on yummly.com. I cut the butter way back, and swapped in the Miller Pretzilla Sausage Buns that are on sale. Oh my heavenly ham, these are a winner.
No need to thank me, I live for this stuff.
BAKED HAM & BABY SWISS SANDWICHES ON PRETZEL ROLLS
SOURCE: modified from this recipe on yummly.com
1 stick butter
1 T. Dijon mustard
1 t. Worcestershire sauce
1 small shallot, minced (or onion)
6 pretzel rolls, sausage size (Miller Pretzilla Hamburger or Sausage Rolls are on sale); sliced nearly in half horizontally
1 lb. Black Forest ham (Boar’s Head Black Forest Low Sodium Ham is on sale), sliced for sandwiches
1/2 lb. baby Swiss cheese, sliced (Deppeler’s Baby Swiss is on sale in the cheese department)
Preheat oven to 400. Melt together butter, mustard, Worcestershire, and shallot in a small saucepan over medium low heat. Stir to combine; continue to cook over low for five minutes to blend flavors and soften the shallot.
Use a pastry brush to spread each cut side of the rolls with some of the butter/mustard mixture. Place a slice of cheese on the bottom of the roll, top with sliced ham (I used about four ham slices per sandwich), and top with one additional slice of cheese. Close sandwich. Wrap each sandwich in a 12×12″ piece tin foil. Repeat with remaining ingredients (I had leftover butter mixture). Bake sandwiches for 15 minutes or until cheese is melted and sandwiches are hot throughout. Unwrap, slice in half, and serve immediately.
Here are a couple other hot sandwich ideas to get you through the week:
For a fancy French grilled cheese, try this Croque Monsieur. Again, use the sale Boar’s Head Black Forest Ham as mentioned above. I would probably choose the sale Sendik’s Country White here. Yum.
Sendik’s Natural USDA Choice Black Angus Top Sirloin Steaks are on sale. This Steak Baguette with Pesto Mayonnaise is one of my all time favorite sandwiches. Swap in sale Sendik’s Country White, or slice a loaf of the sale Ecce Panis Simple Foccacia in half horizontally (and again in to wedges) and build your sandwich out of that.
Hope you’re having a great week. : )
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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