Ham and Cheese Sandwich Casserole Recipe from the Least Likely Place

Hi everyone. I’ve been stuck in the house for the last few days because of a sick child but it’s a great opportunity to regroup, prep vegetables for easy, healthy cooking and eating, do laundry, waste a tremendous amount of time on facebook and even learn new recipes.

I’m kind of like the Long Island Medium. Not with the hair and nails but no matter where I go, I am working. I get recipes and inspiration from everywhere. Today, bringing my daughter to the Dr. to rule out Strep, my fave office person, Cindy, starts telling me about this great Superbowl recipe she made. I trust Cindy because she is the sharer and creator of the Nutella banana french toast recipe (Nutella Banana French Toast). She got it from Pinterest -pinned by a site called (a)MusingFoodie.com and says it was a superbowl favorite.

Anyway, here it is and I can’t wait to make it substituting turkey for 1/2 of them. YUM!!!

Ham and Cheese Sandwich Casserole:
Prep: 15 minutes | Rest: 3 hours | Bake: 25 minutes | Yield: 48 mini sandwiches

2 24-packs King’s Hawaiian Rolls (Party Potato Rolls are an okay substitute)
1 pound shaved Virginia ham
24 slices Swiss cheese
1-1/2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried onions
2 teaspoons poppy seeds

Slice the King’s Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.

In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours – or overnight (better).

When You’re Ready to Bake
Preheat the oven to 350 degrees. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.


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