olls in each pan. Place ham (about 2 shaved slices or
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.
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.
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.
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.
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.
Heat oven to 350\u00b0.
In small bowl, combine margarine, mustard, onion and poppy seed.
Spread mixture on both surfaces of rolls. Fill each with 1 slice ham and 1 slice cheese.
Wrap each sandwich in foil.
Place on cookie sheet.
Bake at 350\u00b0 for 15 or 20 minutes or until thoroughly heated.
Makes 8 sandwiches.
Spread mustard over bottom of rolls.
Layer on each bottom: one lettuce leaf, two slices of cheese, 3 ounces ham, and 2 pineapple slices.
Spread top of rolls with mayonnaise and place on sandwiches.
Yield: 5 servings.
f the slow cooker. Place ham in the slow cooker. Place
Mix together the first 5 ingredients.
Place ham on bottom of bun.
Spread with sauce; put on slice of cheese, then top with bun.
Wrap sandwiches individually in aluminum foil.
Bake 30 minutes at 350\u00b0.
May be made ahead and refrigerated until ready to heat.
Remove rolls from pan.
Slice them in half.
Put bottom half back in pan.
Mix seed, oleo and mustard.
Spread on top half of rolls.
Mix onion, ham and Worcestershire sauce.
Spread on bottom half of rolls.
Cover with grated cheese.
Place top half back on bottom.
Slide tray back in plastic cover and freeze until needed. Thaw, wrap in foil and bake at 400\u00b0 until cheese melts.
You may also break off two or three of the sandwiches, wrap in paper towel and microwave for about 30 seconds.
Slice rolls in half sandwich style.
Spread honey-mustard on rolls, then layer ham and cheese.
Heat the remaining ingredients and pour over the top of sandwiches.
Bake 15 minutes at 350\u00b0. Slice and serve.
Combine ham, relish and ketchup.
Spread between bread slices. Beat egg.
Add milk.
Dip sandwiches in egg mixture.
Brown on both sides in butter or margarine.
Serve hot. Makes 4.