This is the perfect recipe to share before you have your easter ham and start thinking how to serve up those leftovers! I love myself a good sandwich and sometimes making them at home (or with leftovers) can leave something to be desired. This recipe adapted from the classic ham + swiss on a hawaiian roll will have you gobbling them up and its perfect to make ahead of time for an easy weeknight dinner. Make them in the small/slider size or full size hamburger bun and its sure to please your family (my husband ate THREE!).
The secrets in the seasoning! These rolls taste rich and buttery and like a fresh everything bagel. I perused several similar recipes but decided to go with the full size rolls and the following measurements. You’ll prep these the night before and leave them to rest in your fridge. I had read that some people found that they were soggy after baking so I was careful to adapt my ingredients so they wouldn’t be soggy. They look like the picture below once they’ve sat overnight.
1- 6 count package of hawaiian rolls
1/4 cup of butter, melted
1 tsp onion flakes
1/2 tsp worcestershire sauce
1/2 tsp poppy seeds
1/4 tsp ground mustard
10 oz package of ham
cheddar cheese for each sandwich
1) Using a large casserole dish, place the bottom of the hawaaiian rolls in the casserole and build your sandwich. I used two pieces of ham and one slice of cheddar cheese.
2) Melt your butter and stir in the seasonings. With a whisk or spoon, carefully pour directly over the top of each bun. Be sure to not let too much excess run under the sandwich to prevent sogginess.
3) Let sit overnight in refrigerator.
4) Cook at 350 degrees for 15 minutes and serve.
These could not be easier! I am not a fan of swiss cheese so I was eager to swap cheese from the classic hawaiian ham sandwich (and you could really do any cheese, perhaps next time I’ll try gouda!). A simple ham sammie taken to the next level with a little seasoning and a night in the fridge!