I prefer to have an assembly line type system for this as I feel it’s easier to do it this way…(maybe that’s just my OCD-ness–who knows).
I sliced the cheese into fourths and fold all my ham. I use thinly sliced ham, folded in 4ths to make little triangles.
Set the bottoms of all the sandwiches in a 13×9 baking dish.
Put a slice of cheese on each one.
Next, place 2 triangles on top.
Place another slice on cheese on top
Followed by the tops of the sandwiches.
Spoon mixture evenly across each sandwhich. Cover and refrigerate sandwiches overnight.
**If you can’t wait to refrigerate it’s okay to bake them right away, but I have to admit, I’ve tried this numerous ways and refrigerating 6-8 hours is best.**
Remove cover, preheat oven to 350 degrees and bake sandwiches for 15-20 minutes until tops are somewhat crunchy.
*Do not overcook or the tops will burn
- 12 small dinner rolls (Kings Hawaiian or potato bread works best)
- 2/3 lb of thinly sliced ham (I prefer black forest ham), folded into fourths
- 6 slices of swiss cheese (divided into fourths)
- 1/4 cup melted butter
- 3/4 teaspoon each: Spicy Brown mustard, Worcestershire sauce, and minced onion
- In a 9x13 baking pan, place the bottoms of each of the rolls down.
- Layer one-fourth slice cheese, 2 slices of ham, followed by another one-fourth slice cheese on each of the rolls. Place the tops of the rolls on the cheese.
- Mix together melted butter, mustard, worcestershire sauce, and minced onion until well combined.
- Spoon the mixture evenly over the tops of each of the sandwiches.
- Cover with foil and refrigerate overnight (at least 6-8 hours is ideal, but they will still turn out fine if baked immediately).
- Preheat oven to 350 degrees, remove foil from pan, and baked for 15-20 minutes.
- The tops should have a nice crunch on them. Serve.