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)

Print Save

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

    Pin It

9 Responses to “Death by chocolate (Oreo Truffles)”

  1. #
    1
    Katie — November 6, 2007 at 1:36 pm

    Wow! THey turned out great! 🙂

  2. #
    2
    Michelle — November 6, 2007 at 1:36 pm

    Oh I love the idea of using condensed milk. I was trying to figure out how I could use these for holiday tins with the need for refrigeration, and this is the answer!

  3. #
    3
    Deborah — November 6, 2007 at 6:20 pm

    I have seen these pop up on a few blogs, and I am dying to make them!!

  4. #
    4
    Elle — November 20, 2007 at 5:21 am

    Neat way to make candies from cookie…they look divine.

  5. #
    5
    Chris — November 26, 2007 at 3:22 am

    Hi! I just found that you linked to me. These truffles are always a huge hit. I am so pleased to hear you enjoyed these… Especially from a fellow Bostonian!

  6. #
    6
    s.j.simon — November 29, 2007 at 8:09 pm

    lol. did you know that chocolate was banned in switzerland for many years. read this

  7. #
    7
    Martha — December 16, 2007 at 5:23 pm

    I made batches and batches of these last year – I absolutely love the idea of the condensed milk, so they don’t have to be refrigerated. I’ll have to try that!

  8. #
    8
    Tanya — September 17, 2008 at 8:44 pm

    I can not wait to try these! I’m not so good at baking though. Can you give me a tip on how best to dip them in the chocolate? Should I put them on a spoon? Help!

  9. #
    9
    debby — September 12, 2015 at 12:32 pm

    How much 1 pack oreo?
    24 oreo or 36 oreo?
    Thank you.

Leave a Comment