I had a ton of leftover Honey Baked Ham from Easter so I made mini ham sandwiches for a casual dinner with friends on Tuesday. There were none left! They are a breeze to put together and they are a versatile dish you could make for any occasion. The original recipe calls for Virginia ham. Just use whatever ham you have and try to buy thick cut ham. The recipe calls for letting them sit for a while in the refrigerator, but I assembled them and popped them right into the oven. Since I’m a sauce girl, I served extra dijon mustard at the table for dipping. Enjoy!
The Best Mini Ham Sandwiches
2 -12 packages of sweet hawaiian rolls
1 1⁄2 lbs of virginia ham
12 slices swiss cheese
3⁄4 cup butter
1 1⁄2 teaspoons Dijon mustard
1 1⁄2 teaspoons Worcestershire sauce
1 1⁄2 teaspoons dried onion
Directions: You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 slices) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches. Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature.