1 Tbsp Dijon mustard
1 tsp poppy seeds
1 stick melted butter (I used 1/2 a stick)
1 dozen dinner rolls
1/2 pound ham
1/2 pound thinly sliced Monterey Jack or Swiss cheese
Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls. Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top. Cover with foil and bake for 20 minutes. Now use a sharp knife and separate the little sandwiches. Serve immediately.
Note- These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Leftovers can be reheated in the microwave for about 15-20 seconds.
These little sandwiches were a hit. They came together quickly, and were full of flavor. I mean, butter BAKED right on top of a ham & cheese sandwich???YUM! The flavor from the onions and mustard were delicious, as well. The original recipe called for 1 Tablespoon of poppy seeds (which is what I used and is pictured above) but I think 1 teaspoon would suffice. Especially since my kids weren't thrilled about little black dots on their food...whatever.
These would be perfect for a bridal/baby shower. Crank up your ovens (I know, I know...it's hot outside) You'll be glad you did.
Recipe adapted from Big Red Kitchen