How was your Easter? Did you stuff yourself with Easter candy? How about ham?
If you have a ton of that ham left, I am here to help you with a recipe that is so delicious, you will be looking for more ham!
The key to the Baked Ham & Cheese Sandwich is the sauce that’s brushed over the top. The sauce elevates the humble Hot Ham & Cheese to a whole new level that will leave your taste buds shouting for more!
*Use mini rolls to make double the amount of appetizer sized sliders instead of sandwiches.
*I used leftover Raspberry Glazed Ham for these sandwiches, but you can use deli ham, if leftover ham is not available.
*I also highly recommend using homemade dinner rolls. My grandma’s recipe is a great starting point if you’re not yet a baker.
Baked Ham & Cheese Sandwiches
Adapted from The Girl Who Ate Everything
2 tbsp butter, melted
1 tbsp yellow mustard
½ tsp Worcestershire sauce
½ tbsp dried minced onions
½ tbsp poppy seeds
2 tbsp Miracle Whip
2 tbsp Mayo with Olive Oil
8 dinner rolls, sliced
8 slices (5-6 oz) Baby Swiss cheese
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the melted butter, mustard, Worcestershire sauce, minced onions, and poppy seeds until well combined. Set aside.
In another small bowl, stir together the miracle whip and mayo until well combined.
Spread a thin layer of the mayo mixture on both sides of the inside of each bun. Place a nice sized piece of ham and a piece of cheese onto each bun and replace the top. Place the sandwiches, close together, in a rectangular baking dish.
Once the sandwiches have been assembled in the baking dish, brush the tops of the sandwiches generously with the poppy seed mixture. Let the sandwiches set for 10 minutes for the sauce to soak in.
Cover the dish with foil and bake for 12 minutes (if using thin, pre-sliced cheese) or 20 minutes (if using thick slices of cheese). Once the cheese is nice and melty, remove the foil and bake for an additional 2-5 minutes or until the tops of the bun are crispy.