Whether you’re having friends over or just want an easy, make-ahead lunch, these little bites of goodness will hit the spot with kids, grown-ups, any/everyone. I like making a batch of these during football season and they’re great to throw in a school lunchbox during the week. There are lots of variations of this recipe but this is my favorite mix of savory and salty, plus you can totally put as much or as little of the buttery topping as you want…personally, I like to load it up! IYKYK.
INGREDIENTS
Thinly-sliced deli ham
Swiss or provolone cheese (or any other good-melting variety you like)
1 package Hawaiian rolls
1 stick of butter, melted (if you choose to use less butter, adjust the next ingredients accordingly)
1 tbsp dijon mustard
2 tsp worcesteshire
1 clove minced garlic (or 1/2 tsp garlic powder)
1 tbsp dried parsley
Dash of salt and pepper (I like to sub my italian seasoning mix, if you have it)
DIRECTIONS
Preheat oven to 350 degrees.
Cut all the Hawaiian rolls in half and place in a baking dish.
Layer with a generous amount of ham, then cheese.
Add the top bun to all of them and set aside to make the herb-butter mixture.
Combine the melted butter, dijon, worcesteshire, garlic, parsley, and salt/pepper (or italian seasoning).
Brush on or pour the herb-butter mixture evenly over the bun tops.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for 10 more minutes.
Serve these up hot or after they’ve cooled! You can prep the buns/meat/cheese a few hours in advance, then cover and pop in the fridge until you’re ready. Same goes for the butter mixture but you’ll need to warm it up before you put on top of the buns.