There’s a little recipe of mine that has made its way around the interwebs thousands of times. People love it. They pin it like crazy (to the tune of 100,000 times and counting), especially around the holidays, and definitely as football season gets going.
It seems fitting that I share it with you, too.
Because parties, and Thanksgiving, and tailgating, and celebrations, and, well…dinner, too.
You may have already seen it, or a version of it. It’s not an (a)Musing Foodie original, though I’ve made my own tweaks, of course. I heard about the recipe from a friend, who made it after a neighbor of hers had it at a party, and who knows where it showed up before that. It was before the days of Pinterest and Yummly, when recipes were written on — gasp! — paper, and delivered by hand or via email.
It’s my baked ham and cheese sandwiches, also known as hot ham and cheese sandwich casserole.
What makes these the best, is that as they bake, the Dijon butter sauce soaks into the buns, mixing perfectly with the oozing cheese.
It’s dreamy, really.
Point is, they’re delicious. And you’ll make them over and over and over. And your friends will love you for it.
- 2 24-packs King’s Hawaiian Rolls (the small rolls)
- 1 pound shaved ham
- 24 slices Swiss cheese
- 1½ sticks butter
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried onions
- 2 teaspoons poppy seeds
- Slice the King’s Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.
- In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours – or overnight (better).
- Preheat the oven to 350°F. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.
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Your photo show all 24 sliders in a baking tin. I am planning on making these for a party and want to bring them in a large baking tin. Your recipe has you putting the 24 rolls in separate dishes and refrigerating. How would I do this and make it more efficient? This will be my first try.
Hi Sherry! I put two 12-packs (so, 24 total sliders) in one baking dish, and for this recipe it makes enough to fill two baking dishes (48 total sliders). It’s a tight fit in each pan, but works out well! Hope that makes sense!
I want to make these for a party and saw you made your sliders in a large baking tin, but your recipe has each pack of rolls in a separate pan? Am I able to do it all in the large tin, like your photo? Never made these before, so I don’t want to make a mistake.