Mini Ham and Cheese Sandwiches

These mini ham and cheese sandwiches don’t appear to be all that interesting, but believe me, don’t let the photos fool you. This isn’t just ham and cheese thrown between halves of a roll. The sauce that these sandwiches is marinated in takes them over the top. The first time I had them was at a party at my Dad’s house. Obviously, we wanted the recipe immediately. These would be amazing to serve at a New Years Eve gathering.

The recipe is from my step-mom’s sister, K. She explained that the key to these little guys is the overnight marinating. This allows all the flavors of the marinade to soak into the bread and surprisingly doesn’t leave the rolls soggy at all. My sister has made these and didn’t have time for an overnight marinade, and they just weren’t the same, so don’t skip that step!

Hubby has made these two years in a row for our friend’s holiday potluck. They’re always a huge success. They’re great for potlucks because you can do all the work the night before and then just pop them in the oven when you get to the potluck location and 10 minutes later people will be asking you for the recipe. (Note: The pictures are takedn with rolls that are bigger than the ones the recipe calls for. We couldn’t find the mini-Hawaiian rolls at our store, so we used potato rolls. They tasted delicious, but weren’t as cute and small as the first time we made them)

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Mini Ham and Cheese Sandwiches

These ham and cheese sliders always disappear first at a party

Ingredients:

1 cup (2 sticks) butter
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp grated dried onions
1 1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 (12 ounce) packages Hawaiian rolls - If you can't find these, we've used potato rolls as well
1 pound cooked ham slices
12 ounces sliced swiss cheese

Directions:

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.

Assemble sandwiches with ham and cheese slices. Arrange rolls in single layer in baking dish, spreading them around to soak up sauce in pan. Pour rest of sauce over tops of sandwiches, cover dish and refrigerate up to 24 hours for sauce to soak in.

Preheat oven in 350 degrees, bake rolls for 10-12 minutes until rolls are lightly browned and cheese is melted.

Recipe from my step-mom's sister

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14 Responses to “Oven Roasted Chickpeas”

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    Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

    I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!

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    Kathy Day — February 1, 2011 at 5:22 pm

    Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!

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    Cathy — February 1, 2011 at 5:26 pm

    looks good! I saw a recipe from the whole living magazine last week that I was going to try too.

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    Pyjammy Pam — February 1, 2011 at 6:38 pm

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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    Janelovrut — February 2, 2011 at 12:50 am

    Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!

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    Sarah C — February 2, 2011 at 12:52 am

    I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

    I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!

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    Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

    Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!

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    Shannon — February 2, 2011 at 5:21 am

    love the smoked paprika 🙂

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    Jessica — February 2, 2011 at 5:46 am

    I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉

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    Katie — February 2, 2011 at 2:17 pm

    Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..

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    Neev — February 4, 2011 at 1:17 am

    Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
    Neev

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    Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

    How interesting! I love chickpeas and am going to make these this weekend! Thanks!

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    Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

    Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.

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    Pyjammy Pam — March 30, 2011 at 11:26 am

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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