Thursday, February 2, 2012
When I mentioned to my sister-in-law, Angie, that I was blogging recipes for Super Bowl Sunday she wanted to know if I would like a tail-gating recipe that she had recently gotten from a local cooking show. When I got the recipe, I liked that I already had most of the ingredients on hand. Reading over the recipe, I had no idea what the sandwiches might taste like with the ingredients that the recipe called for. Well.....my tastebuds were delighted when I ate my first Ham Delight! The flavors come together real well in this one. These sandwiches will not last long on Game Night! Enjoy!
1 tin frozen yeast rolls (I cooked Sister Schubert's Parker House Yeast Rolls)
1 tsp. dry mustard
2 sticks butter
3 Tbsp. minced onions
2 Tbsp. poppy seeds
1/2 lb. shredded deli style ham
4 large slices Swiss cheese
In a saucepan, melt and mix together butter, dry mustard, minced onions, poppy seeds, and Worcestershire sauce - a couple of shakes.
Remove yeast rolls from tin and slice crosswise creating a top and bottom. Put the bottom back into the tin. Over roll bottoms, place Swiss cheese slices to evenly cover the roll bottoms. Place shredded ham over the cheese evenly. Place roll tops back on top of the ham and cheese (don't worry about lining the top and bottom up). Pour butter mixture over the tops of rolls, gently moving the rolls away from the edge to make sure you get good coverage of rolls with the butter, using all of the mixture.
Bake at 350 degrees until rolls are well done and browned on top, about 20 min. Due to the butter, it may look overly brown, but you want to make sure the cheese has melted. The rolls can be cut or pulled apart, Can be served hot or room temperature.