• 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.
• Cut the entire package of rolls in half. Do not separate them, keep them intact.
• Lightly grease the bottom of a 9″ x 12″ baking pan.
• Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture.
• Layer the ham and cheese over the onion mixture. Cover completely from edge to edge.
• Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface.
• 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).
• 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.
• Remove foil and bake uncovered for another 10 – 15 minutes, or until tops are light golden and slightly crisp.
• Transfer rolls onto a cutting board, cut and serve.

Fried Green Tomatoes

• Begin by slowly heating about one inch of peanut or vegetable oil in a large skillet over medium heat.
• Mix together the corn meal and bread crumbs, add garlic, herbs, salt, and pepper.
• Set up a breading station. I use three containers about the same size and depth. Place the corn starch in the first, the egg in the second, and the breading and herb mixture in the third.
• Working on to a parchment paper or wax paper lined baking sheet, begin by coating a few slices of tomato with corn starch, gently tapping off any extra. Roll the corn starch covered slices in the egg, then drop in the breading mixture, turning to coat well. Gently shake off any excess breading.
• Repeat with all of your slices placing them on the baking sheet after breading. It is best to have all your breading done before you begin to fry. This allows you to work with clean hands, and focus on frying.
• Gently slide the tomatoes into the oil to avoid splattering, do not overcrowd your skillet. Cook for 2 - 3 minutes or until edges become light golden. Using tongs carefully turn the slices and cook again for about the same amount of time.
• Remove from oil and place on a wire rack over paper towels or newspaper to drain.

Fried Dill Pickles

• I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).
• Use same process as for the tomatoes.

• Place all ingredients into a food processor and mix until paste like.

Serve

• Delicious with toasted bread or crackers.