Skip to main content

Guy Potluck - Sweet Ham & Cheese Sandwiches

(Doug baked these before I got up this particular morning since I didn't have to work (ahhh!) so I didn't get a chance to snap a picture after he baked them.)
 
 
My guy had treat day at the office a few weeks ago.  Since he's a little on the picky side (that's an understatement LOL), he always tries to bring something that he likes (as opposed to the easier dips, cookies, and finger foods that most people enjoy but he doesn't touch) and always insists on something that he can make himself.  I have volunteered to make my famous Cinnamon Rolls, his favorite Cinnamon Sugar Quick Bread or some other dish he likes but in addition to wanting to make it himself, he usually wants to bring something savory.  Doug says that they usually have all sorts of sweets so he wants something not so sweet.

I had been telling Doug about these sandwiches lately.  They were all the rage on Facebook and Pinterest throughout the holidays.  There are different versions of this recipe "out there" but we settled on this one.  Even though these sandwiches are on the sweeter side (they use Kings Hawaiian Rolls), my hubby loved them!  The ham, cheese, and glaze toasted into the slightly sweet rolls was a combination he said his entire office loved!  He was so excited and proud to take this dish to his office potluck. 

Of course, we women can make them (better probably, right LOL?) but this was a great dish for MY hubby to make, himself, and to take to work.

Here's how the old man made Sweet Ham & Cheese Sandwiches, AT HOME MY WAY:

(NOTE:  Doug made two dozen sandwiches so you could easily cut this recipe in half if you want to use only one dozen Kings Hawaiian Rolls).

Guy Potluck-Sweet Ham & Cheese
Sandwiches
  • 2 packages Kings Hawaiian "Butter" Rolls
  • 1 package (10 oz) thinly sliced "cooked" ham
  • 1 package  (6 oz) sliced white cheese (provolone, swiss)
  • 1 stick margarine/butter (fully melted)
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poppy seeds
 
Directions:
 
Using a long knife, slice the entire package of rolls in half (keeping them all hooked together):
 
 
 
Gently lift the top off and set aside.
 
This is the ham & cheese (provolone) that Doug used:
 
 
 
Cut each slice of cheese and each piece of ham into fourths.  He used a pizza cutter for this and it worked great:
 
 
 
Assemble the sandwiches.  Doug used two layers of ham and cheese for the first set of sandwiches.  We didn't have quite enough for two layers on the entire second set but they were fine.
 
 

 Top with the top half section of the rolls and place in a cake pan/cookie sheet.



 Mix the glaze in a small bowl:



 
 
Brush on a layer of the glaze over the rolls:
 
ļ»æ

 
 
Doug placed the rolls (covered) in the refrigerator overnight.  You wouldn't have to do this step but it allowed the glaze to soak in and really made the sandwiches over the top!
 
 
BAKE at 375 degrees (fully preheated oven) for 15 minutes (uncovered) before serving.
 
 
 
(HINT:  Doug placed each section of baked rolls in a crockpot (separated by a layer of foil between each section) and kept them warm for his potluck lunch in a crockpot.)
 
 
These would be great also with turkey & cheese!
 
Perfect for tailgating, breakfasts carry-ins, lunches, feeding ball teams, you name it!  They are a keeper recipe for sure!
 
 
Enjoy!
 
Gina
 
 
ļ»æ
 
I shared this recipe at:
 
 
ļ»æ





ļ»æ




Comments

  1. Hi Gina,

    (I donā€™t know how to catch your attention but hopefully you could spare me a minute to read this message.)

    My name is Freddy. Surfing on the net I found your blog and noticed you have a great number of tasty recipes there, that is why I am contacting you. I wonder if you would like join our website www.mytaste.com and receive more visitors to your blog through making your recipes available to a greater number of internet users.

    Mytaste.com has been launched recently and from the first day it has gained popularity among food lovers. Today the site can be found in 45 countries, where we deliver thousands of visitors to food blogs daily. Some Top Food Blogs on our pages receive more than 20 thousands unique visitors a week.

    Recently and to improve the user experience and develop their loyalty we added social features that allow our users to create cookbooks, save recipes and follow other users. This means that when a recipe from your blog is saved, the user will always have the opportunity of visiting your blog again.

    So, if this sounds like a good plan to you, please visit our website & add your blog through the Top Food Blogs section here: www.mytaste.com/add-your-food-blog There you will find all the instructions you need to follow to become a part of our bloggers family.

    Hopefully your food blog will be up there in the top!
    If you have any questions please donā€™t hesitate to contact us at info@mytaste.com

    Warm regards,
    Freddy

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...