Preheat oven to 350 degrees.
Slice the Hawaiian Rolls in half. Do not separate the individual rolls. Spray an 11×7 or 13×9 inch casserole dish with nonstick spray. Place the bottom half of the rolls in the prepared casserole dish. Layer the bottom half with smoked ham, then Swiss Cheese, then more smoked ham. Add the top portion of the Hawaiian Rolls.
In a small saucepan over low melt the butter. Remove it from the heat and whisk in the poppy seeds, honey, minced onions, Dijon Mustard, and Worcestershire Sauce. Pour over the sandwiches and, using a pastry brush, spread it over the tops of the sandwiches. Cover the dish with aluminum foil.
Bake covered for 15 minutes. Uncover and bake for an additional 10 minutes or until lightly browned on the top and the cheese is melted. Remove the sandwiches from the pan to a cutting board. Using a sharp knife, cut into individual sandwiches along the edges of the rolls.
Notes
Very thin sliced ham works best for this recipe. I like to use sweet honey-smoked ham, but any ham will work with this recipe.
To prepare in advance, assemble the sandwiches but reserve the butter honey poppy seed glaze until right before baking. See below for more hints on preparing in advance.
For a change of pace, substitute Pepper Jack, Cheddar, or American for Swiss Cheese.
Fresh, finely minced onion can be substituted for dried minced onion.
These sandwiches are best served promptly; however, they can be reheated in the oven, toaster oven, or microwave.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat until the cheese is melted in the oven, toaster oven, or microwave.
Freeze double-wrapped in heavy-duty freezer bags for up to 3 months. Defrost in the refrigerator overnight.
Nutrition
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