Dorothy Parker famously observed, “Eternity is a ham and two people.”
As much as I admire Dorothy Parker and her wit, that’s nonsense. I–and I know I’m not the only one–love having ham leftovers, and they’re certainly not a burden as long as you plan ahead just a tiny little bit. If it helps, I’m happy to think ahead for all of us. ( I do that anyway.)
As I write this, it’s Lent. That means Easter is coming. Easter around here means ham, ham means leftovers, therefore ham leftovers are fast approaching. QED. Relax! I’ve totally got your back.
Over the years I’ve collected a number of recipes that feature leftover ham. Deviled Ham is a favorite, of course, and I routinely use ham bones and bits in ham stock that I then use for soups and beans. Leftover chopped ham finds its way into omelets, quiches, chef salads, pasta salads, ham and potato casseroles, pineapple and ham fried rice, etc. But the single most popular ham thing I’ve made anywhere ever is a pan of Ham and Swiss Party Sandwiches.
I’ve made boatloads of Ham and Swiss Party Sandwiches. Christenings, birthday parties, showers, brunches, picnics–they all need these precious sandwiches, yet no one seems to make them themselves. Could it be that everybody thinks Ham and Swiss Party Sandwiches are difficult or time-consuming to make? OMG, they’re so dadgum easy!
You can find slider recipes of all sorts these days, but Ham and Swiss Party Sandwiches are still the gold standard. I don’t know why they’re called sliders; that makes me think of a turtle. Anyway, these little ham and Swiss lovelies are the template I used for Mini Muffulettas and other party sandwiches. I have no idea who first came up with this method, but whoever they are, they’re a genius.
All you need is a package of King’s Hawaiian Rolls™ or similar dinner rolls. These rolls come unseparated which makes the sandwich-building operation easy. Simply slice the sheet of rolls through the middle–at the equator–and work from there. Put the bottom slab in a casserole dish, pile on ham and Swiss, pour a concoction of melted butter, Dijon mustard, Worcestershire sauce over them, and bake. (I always cut between the rolls before pouring the butter mixture on, and you should, too. That way butter gets all in between the cracks and maximizes the buttery experience. Yum.)
Equally popular with adults and children, Ham and Swiss Party Sandwiches are perfectly fine made a day or two ahead and baked at the last minute. If you don’t have leftover ham, deli ham is an excellent substitute. The original recipe makes a dozen sandwiches, but if you’re expecting more than about three people, you’d better at least double it.
Ham and Swiss Party Sandwiches
Ingredients
- 1 12 count package King's Hawaiian Rolls or similar
- 3/4 lb. deli ham or leftover ham
- 8 oz. sliced Swiss cheese
- 1 stick butter, melted
- 1 t. Dijon mustard
- 1 t. Worcestershire sauce
- 2 t. dehydrated onion
- 2 t. poppy seeds
Instructions
- Preheat the oven to 350°. Remove the rolls from the package without separating them. Slice the sheet of rolls in half at the equator. Place the bottom sheet in a 9x18 baking dish.
- Arrange the ham over the bottom of the rolls. If using deli ham, I like to wad it up to create some thickness. If using leftover ham, Arrange the pieces so the entire sheet of rolls is covered evenly. Arrange the cheese on top of the ham. Put the top half of the rolls on top of the cheese.
- Using a serrated knife, carefully cut between the sandwiches.
- Combine the remaining ingredients and brush over the sandwiches. Make sure some of the butter mixture gets in between the sandwiches. Use all of the butter mixture.* Let the sandwiches sit for at least ten minutes to allow the butter mixture to soak in. Bake for 20 minutes or until the cheese is all melted and the tops are golden brown.
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