Ham and Swiss Football Sandwiches
By Diane UngerPublished on October 5, 2014
Time
1¼ hours
Yield
Serves 6
Ingredients
Before You Begin
We prefer the soft white dinner rolls found in the bakery section of your supermarket, but dinner-size potato rolls will also work in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 tablespoons mustard on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in 13 by 9-inch baking dish. Fold ham slices in thirds, then once in half; place 1 slice on each roll bottom. Fold Swiss like ham, then place over ham. Season with pepper and cap with roll tops.
- Combine butter, onion, and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
- Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.
- Sandwiches can be brushed with sauce, covered, and refrigerated up to 1 day in advance. Bring to room temperature before cooking.
to make ahead
Time
1¼ hoursYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To make these delectable ham and cheese sliders, we take soft, squishy dinner rolls, smear them with bracing yellow mustard, and stuff them with smoky Black Forest Ham and Swiss cheese. Football Sandwiches are typically then brushed with a sauce that uses a whopping 12 tablespoons of butter as the base. We cut the fat down to 4 tablespoons and pumped up the flavor with finely chopped onion, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft inside, and loaded with oozing, melted cheese.
Before You Begin
We prefer the soft white dinner rolls found in the bakery section of your supermarket, but dinner-size potato rolls will also work in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 tablespoons mustard on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in 13 by 9-inch baking dish. Fold ham slices in thirds, then once in half; place 1 slice on each roll bottom. Fold Swiss like ham, then place over ham. Season with pepper and cap with roll tops.
- Combine butter, onion, and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
- Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.
- Sandwiches can be brushed with sauce, covered, and refrigerated up to 1 day in advance. Bring to room temperature before cooking.
to make ahead
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