Marinated Ham Swiss Buns Appetizer Recipes

Steps:

• Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.
• To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent.
• Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar.
• Stir until brown sugar is melted into the sauce.
• Remove from heat and stir in parsley.
• Set marinade aside.
• Slice the buns in half.
• Spread bottoms of buns with a thin layer of horseradish mayonnaise.
• Fold ham slices to fit the bottom of each bun.
• Repeat with Swiss cheese slices, folding to fit buns.
• Replace bun tops.
• Place ham and cheese buns into prepared baking pans.
• Pour marinade evenly over both pans of buns.
• Cover tightly with foil. Refrigerate overnight.
• Preheat oven to 350°F
• Bake marinated buns covered for 25 minutes.
• Remove foil and bake an additional 10 minutes.
• Notes: Use pre-baked dinner rolls.
• If you make your own yeast dinner rolls, all the better.
• If you're on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time).
• Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut.
• You can use regular mayonnaise if you need to avoid horseradish.
• For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite.
• Just be sure it is sliced very thin and use a high-grade, low-moisture ham for best results.
• Yield: 24 appetizer servings.

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• Bake the biscuits on 350°F until just very light brown. Cool. Slice biscuits in half horizontally.
• Place slice of ham and cheese on each biscuit.
• In a glass bowl melt butter in microwave. Add in mustard. You have to stir up really well to get it incorporated.
• In 2 large baking pan (15x10-inch) place enough mustard/butter mixture to barely cover the bottom of pan(should use about 4 tbsp).
• Place biscuits in pan closely together.Spoon remaining butter/mustard on top of each biscuit. Use a teaspoons at a time. Continue until all this mixture has been used.
• Cover with foil and place in refrigerator for several hours (you can do this up to 24 hours in advance).
• Bake at 350°F (uncovered) until cheese has melted. Serve.

Steps:

• 1. In small bowl whisk together mayo, 2 tablespoons Dijon mustard and honey. Using large serrated knife slice sliders buns in half horizontally. Spread Dijon mayo over bottom and layer half of the ham, Swiss and the remaining ham. Cover with top half of rolls.
• 2. Toast sesame seeds in a dry skillet over medium heat for about 3 minutes; or until lightly browned. Stir frequently.
• 3. In small microwaveable bowl melt butter. Stir in 1 tablespoon Dijon mustard, Worcestershire sauce, pepper and toasted sesame seeds. Brush over the top of the rolls.
• 4. Cover with aluminum foil and bake at 350 degrees for 20 minutes or until the cheese is heated through and melted. Remove the aluminum foil the last few minutes of baking to brown the tops lightly. Remove from oven and slice through rolls and serve.

Steps:

• In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
• Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
• Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

Steps:

• Preheat oven to 375f degrees.
• Unroll crescent roll dough on a lightly floured surface; pinch together perferations.
• Roll dough to about 12 x 12 inch square.
• Stir together the rest of the ingredients until well blended, taste and add more mustard and hot sauce if desired.
• Spread filling mixture over the rolled out dough, leaving half an inch clear on all sides. Roll dough with filling, jelly roll style, tucking in sides and sealing the end with a little water.
• Chill in frige for about 15 minutes.
• Cut into half inch slices, thicker if you wish. Place an inch apart on a veggie sprayed non stick baking sheet. Bake 10 to 15 minutes or until golden.
• Best served warm.

Steps:

• In a medium-sized saucepan melt the butter and mix in mustard, Worcestershire sauce, poppy seeds, and onion. Simmer until the onions become translucent about 5 minutes. Cut the entire package of rolls in half. Do not separate them, keep them intact. Lightly grease the bottom of a 9″ x 12″ baking pan. Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture. Layer the ham and cheese over the onion mixture. Cover completely from edge to edge. Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface. Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray. Place in the refrigerator for at least 4 hours or up to 24 hours (the rolls will absorb the butter-mustard sauce as they sit). When you are ready to serve. Remove rolls from the refrigerator and heat oven to 350 degrees°F. When the oven is hot, place the covered pan in the oven for 10 minutes. Remove foil and bake uncovered for another 10 - 15 minutes, or until tops are light golden and slightly crisp. Transfer rolls onto a cutting board, cut and serve.