Swiss Rolls
I think it was last fall during football season, I came across a recipe for baked ham and Swiss cheese rolls while looking for some ideas for halftime snacks. I had known about this sandwich for years, but had completely had forgotten about it until a picture sparked my memory. For months now I have been threatening to make them but somehow had never gotten around to it, until yesterday. My partner Kelly had invited a few colleagues over for a “working dinner”, so I wanted to come up with something that I could prepare ahead of time, and also something that would be easy to serve during their meeting. Well these King’s Hawaiian Ham &Swiss Rolls were the perfect solution. I made them in the morning, and then all I had to do was pop them in the oven when the gang arrived. Twenty minutes later dinner was served, and judging from the fact that there were none left, I would say they were a success.
- 1 package King’s Hawaiian Rolls
- 1 pound deli ham
- 1 pound Swiss cheese
- 2 sticks butter
- 3 Tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 3 teaspoons poppy seeds
- 1 onion diced
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In a medium-sized sauce pan melt the butter and mix in mustard, Worcestershire sauce, poppy seeds, and onion. Simmer until the onions become translucent about 5 minutes.
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Cut the entire package of rolls in half. Do not separate them, keep them intact.
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Lightly grease the bottom of a 9″ x 12″ baking pan.
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Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture.
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Layer the ham and cheese over the onion mixture. Cover completely from edge to edge.
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Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface.
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Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray. Place in the refrigerator for at least 4 hours or up to 24 hours (the rolls will absorb the butter mustard sauce as they sit).
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When you are ready to serve. Remove rolls from the refrigerator and heat oven to 350°F. When the oven in hot, place the covered pan in the oven for 10 minutes.
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Remove foil and bake uncovered for another 10 – 15 minutes, or until tops are light golden and slightly crisp.
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Transfer rolls onto a cutting board, cut and serve.
There are many recipes for this dish, this is my hybrid version. Assemble the sandwich at least four hours before baking or up to 24 hours in advance.
You might also want to try our King’s Hawaiian Cuban Sliders. Tender pulled pork, thinly shaved ham, Swiss cheese, and dill pickles on a jalapeno roll. Simply delicious!
