What?! You haven’t had hammy sammies yet? You’ve seen them on Pinterest, but you thought, “What’s so special about a ham sandwich?”
A lot is special about these little guys. I recently put a platter of them out in front of friends. One bite in, they fully agreed.
Cheesy, easy, makes everyone happy. Win. Win. Win.
I plan on two dozen sammies to feed 6-8, depending on their size and appetite.
Also these make a fabulous frozen meal. I make extra and put them in a covered foil pan and freeze. When I need them, I thaw them overnight and bake as directed.
(Oh, and please don’t freak out about using lots of real butter. It’s the magical ingredient here. You’ll thank me for it.)
Add 3 Tablespoons of dijon or brown mustard, 2 tsp. Worcestershire sauce, and 3 tsp. of poppy seeds. “Why poppy seeds?” you ask? A delightful little crunch. It’s just perfect.
Wrap the foil up over them and tuck the little guys in well so the butter mixture doesn’t leak out during the cook time.
Now, I’m going to tell you right now that I have one in my group who isn’t crazy about the whole mustard/poppy seed combo. I’m working on fixing the picky right out of him, but for now I make him his own special hammy sammies with just a melted stick of butter poured right over the top. These go over just as well as the regular, so if you have picky eaters make a dozen of each.
Bake in a preheated 350 degree oven for 20 minutes. The bottoms will get nice and crispy and the cheese all ooey, gooey and the butter all soaked in and yummy.
And you will say, “That Alison is one smart girl!”
- 1 small onion
- ½ cup butter
- 3 T. dijon or brown mustard
- 2 tsp. Worcestershire sauce
- 3 tsp. poppy seeds
- 1 dozen Hawaiian sweet rolls
- 6-10 large slices provolone or swiss cheese
- ½-1 lb. deli ham
- Chop onion very finely, and put it into a pan with a stick of butter over medium heat. Let it cook for several minutes or until the onions are mostly cooked and translucent. Add mustard, Worcestershire, and poppy seeds. Stir together and remove from heat.
- Lay out two long sheets of tin foil on a cookie sheet -- one horizontally and one vertically. At the center, begin building the sandwiches by slicing the rolls in half and coating the bottom layer with a layer of the sauce reserving ⅓ c. for the top. Add a generous layer of cheese and a generous layer of ham. Put the tops of the rolls on and pour the remaining butter over the whole thing. Wrap the foil over the sandwiches and refrigerate for 30 minutes to let the butter soak in or freeze in a foil pan to bake later. Bake in a preheated 350 degree oven for 20 minutes.
Recipe credit here.
It’s rare I keep a recipe I find as-is. This is one of those few. Hats off.