olls in each pan. Place ham (about 2 shaved slices or
Melt butter.
Add rest of ingredients; stir.
Brush top and bottom of bun.
Stack with ham and cheese.
Wrap in foil.
Bake at 350\u00b0 for 10 to 12 minutes.
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
read, then lay down some ham, a couple slices of cheese
aking sheet.
Place the ham with the large side down
Combine vinegar and sugar. Season then whisk in oil. Add diced onion. Set aside.
Fill both loaves of bread with lettuce. Fill wholewheat baguette with tuna, pickles, tomato, onions and mayonnaise. Garnish with dill. Fill rye baguette with ham, cheese and mustard. Drizzle dressing over both sandwiches.
Serve immediately.
Brush bread slices with pesto. Arrange mozzarella, tomato, lettuce and ham on 1/2 of slices and top with remaining slices. Cut sandwiches in 1/2 diagonally.
In small saucepan combine butter, onion flakes, dry mustard, Worcestershire sauce and poppy seed.
Heat until butter is melted and mix well.
Slice dinner rolls.
Make sandwiches with ham and cheese.
After making sandwiches, replace in foil roll pans.
Pour butter mixture over rolls.
Bake for 20 minutes at 350\u00b0.
Cut rolls into individual sandwiches.
Yields 4 dozen sandwiches.
Mix together and simmer ingredients until vegetables are tender.
Add meat and simmer 1/2 hour.
If sauce seems sour to taste, add white sugar as desired.
Quadruple recipe for 100 people; double recipe for 50 people.
Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
In a 9x13-inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night.
Bake uncovered at 350\u00b0F for 15-20 minutes and, once finished, separate for serving.
This recipe was shared by King's Hawaiian.
Combine ham, celery, dill pickle and mayonnaise or salad dressing.
Cover and chill.
Remove crusts from bread (if desired).
Spread white bread slices with ham mixture; top with rye bread slices.
Frost tops with cream cheese.
Cut each sandwich diagonally into quarters.
Decorate sandwiches with parsley or pimiento.
Makes 16 sandwiches.
Trim bread crusts.
Butter both sides of bread.
Make 6 sandwiches with buttered bread and ham.
Place close together in a long buttered Pyrex dish.
Sprinkle grated cheese over sandwiches. Add beaten eggs, milk, salt and pepper to taste.
Cover with foil tightly; refrigerate overnight.
Remove from refrigerator 1 hour before baking.
Uncover; bake at 325\u00b0 for 50 to 60 minutes.
Cut into 3 x 3-inch squares.
It puffs up like a souffle.
Make a paste of margarine, onion, poppy seeds, mustard and Worcestershire sauce.
Spread the paste on the cut surfaces of both halves of each bun.
Stack ham and cheese equally on the 10 buns. Wrap each sandwich in completely in a square of aluminum foil and place on a cookie sheet.
At this point, the sandwiches may be kept in the refrigerator for up to 24 hours.
Bake sandwiches for 20 minutes at 275\u00b0.
May be doubled.
Serves 10.
Combine ham with all ingredients, except bread.
Spread on bread with crusts removed.
Cover with another piece of bread. Cut each sandwich 3 times into finger sandwiches.
Makes about 36. A delicious mixture that stretches ham.
Preheat a sandwich maker. Cut a 2 1/2-inch hole from four slices of bread. Spread mustard over remaining slices.
Place cut-out slices of bread onto sandwich maker. Carefully crack an egg into each hole. Top with ham and tomato. Cover with remaining bread slices, mustard-side down, close sandwich maker and cook for 2 minutes for soft eggs and 6 minutes for firm eggs.
Cut into triangles and serve.
In a large saucepan, combine first six ingredients.
Cook, uncovered, over low heat for 15 minutes.
Stir in ham; heat through.
Using a slotted spoon, serve on buns.
Spread mixture on hamburger buns.
Add slice of ham and Swiss cheese.
Place on cookie sheet and cover with foil or wrap each individually in foil.
Bake at 350\u00b0 for 20 minutes.
Makes 8 sandwiches.
Great entertainment to serve hot potato with the foil wrapped sandwiches.
A New Year's Eve family tradition.
Combine butter and mustard. Spread on hamburger buns.
Make up sandwiches with ham and cheese. Wrap individually in foil. Bake in foil at 375\u00b0 for approximately 20 minutes.
(These also freeze well!)
Cream margarine, onion, poppy seed and mustard.
Spread on both sides of buns.
Place ham and cheese on bun.
Put together and spread mustard mixture on top of bun.
Wrap in foil and bake on cookie sheet for 15 minutes at 350\u00b0.
These sandwiches may be made ahead and frozen.
These may also be used as an appetizer when made on tiny Parker House rolls.