Preheat oven to 350\u00b0F.
Separate rolls from each other.
Divide ham and cheese into 24 equal portions and place in center slit of each roll. Place stuffed rolls in a 13x9 pan.
Combine butter, mustard and Worcestershire and mix well (may take a few minutes for it to come together completely).
Pour mixture over rolls. Sprinkle with poppy seeds, if using.
Bake for 10-15 minutes until browned.
Melt butter, mustard, poppy seed and Worcestershire sauce. Split rolls and spread with butter mixture.
Put desired slices of ham and cheese on each roll.
Wrap each roll in foil and bake at 400\u00b0 for 15 to 20 minutes.
Mix first 5 ingredients.
Slice ham and cheese into long strips to fit each row of rolls.
Halve rows, a row at a time, and place ham and cheese strips inside rolls.
Pour mixture over rolls and bake 10 to 15 minutes at 350\u00b0 until cheese is thoroughly melted.
Cut ham and cheese into 1/4-inch cubes.
Chop eggs; combine all ingredients.
Spread into 12 frankfurter rolls.
Wrap in foil and heat in 350\u00b0 oven for 30 minutes.
Makes 12.
Slice rolls in halves; put ham and cheese on them and replace the top. Bring margarine, mustard and Worcestershire sauce to a boil. Pour over top of rolls; cover with foil and put in a warm oven for about 20 minutes.
Toast bread in toaster or oven.
Place ham and cheese on bread.
Heat in microwave until cheese melts.
Mix
together butter, mustard, poppy seed, mayonnaise and onion. Spread on
half
of open bun.
Add ham and cheese slice. Wrap in foil. Bake at
325\u00b0 for 20 minutes.
May be made ahead, frozen and then baked at 300\u00b0
for
30
minutes.
I
sometimes use
celery seed in a smaller amount rather than poppy seed.
Cut ham and cheese into 1/4-inch cubes.
Combine ham, cheese, eggs and olives.
Mix mayonnaise and chili sauce together and pour over ham mixture.
Toss until well blended.
Pile mixture into split rolls.
Wrap in squares of foil.
Store in freezer.
Heat in foil in 350\u00b0 to 400\u00b0 oven for 10 to 15 minutes, until filling is hot and rolls are crusty.
Blend first 5 ingredients.
Split rolls and spread margarine mix on both sides.
Put ham and cheese on bottom section of rolls and cover with top section.
Bake at 350\u00b0 for 15 to 20 minutes. Can freeze until heating time.
Mix butter, onion, poppy seeds and mustard. Spread on buns, add ham and cheese. Bake at 350 degrees about 15 minutes until cheese begins to melt.
Cut into 1/4-inch cubes, boiled ham and Cheddar cheese. Combine with
green
onions,
hard-cooked
eggs
and pimento-stuffed olives.
Toss
together
with
mayonnaise blended with chili sauce.
Mix well and spread mixture in split frankfurter rolls.\tWrap
each in aluminum foil, twisting the ends securely.
Bake 10\tminutes
in 400\u00b0 oven until rolls are hot. These can be
made\tahead,\tkept
in
refrigerator,
then
heated at serving time.
Using a serrated knife, slice rolls horizontally.
Try to keep rolls from breaking apart.
Place bottom half of rolls on cookie sheet.
Layer ham and cheese on rolls.
Place top half of rolls over ham and cheese. Mix margarine, garlic powder and dry mustard and pour over top of rolls.
Sprinkle tops generously with poppy seed.
Bake in 350\u00b0 oven just until cheese melts.
Cut into individual servings and serve while warm.
Soak onions in hot water until soft, drain.
Mix sauce, poppy seeds, mustard and onions together.
Melt margarine and brush on inside of split rolls.
Spread poppy seed mixture on inside of rolls.
Add ham and cheese.
Put tops on rolls and brush margarine. Cover with aluminum foil and bake at 400\u00b0 for 10 minutes.
Serve hot.
Preheat oven to 350.
Without separating into individual rolls, cut tops off.
Line 9x13 pan with roll bottoms and place ham and cheese onto bottoms.
Put tops of rolls back on.
In a saucepan, mix remaining ingredients and bring to a boil for 2 minutes.
Pour sauce evenly over sandwiches.
Bake uncovered for 20 minutes.
Mix butter, mustard and onion; refrigerate overnight.
Cut ham and cheese into 2 x 2-inch squares.
Spread both sides of each dinner roll with butter mixture.
Put 2 to 3 squares of ham and 1 square of cheese onto each roll.
Wrap each roll in a small piece of foil.
At this point the rolls can be frozen until further use or baked in a 350\u00b0 oven for 15 minutes, until heated through and cheese is melted.
If baking frozen rolls, adjust baked time by 5 to 7 minutes.
Slice rolls in half lengthwise.
Spread mustard mixture on both sides of rolls.
Layer ham and cheese and put top part of rolls on ham layer.
Cover with aluminum foil and bake on 350\u00b0 for 20 to 25 minutes.
Slice package of dinner rolls in half.
Spread with Dijon mustard.
Add ham and cheese slices.
Replace top.
Melt together butter, poppy seed, dry mustard, onion flakes and Worcestershire. Pour over rolls.
Let stand 10 minutes.
Bake at 350\u00b0 for 15 to 20 minutes, or until cheese melts.
Do not break rolls apart -- but, slice lengthwise through center.
Layer ham and cheese between sliced rolls.
Replace top rolls and put rolls back in foil tray.
Mix remaining ingredients and pour over rolls.
Leave uncovered until butter sets, then cover with foil.
Bake covered for 13 minutes at 350\u00b0.
Yields:
48.
Do not break rolls apart but slice lengthwise through center. Layer ham and cheese between layers of bread.
Replace rolls in foil tray.
Mix remaining ingredients and pour over rolls.
Leave uncovered until butter sets; cover with foil.
Bake, covered, 15 minutes at 350\u00b0.
Rolls can be refrigerated 24 hours or frozen until ready for baking.
After baking, cut into pieces.
Makes 24 servings.
Cut rolls in half (crossways).
Cook butter, mustard, poppy seed and Worcestershire sauce with onion until tender.
Layer ham and cheese between rolls.
Drizzle onion mixture over top of rolls.
Bake at 350\u00b0 until rolls are brown.