Yes, you need to make these. Like ... Last year!
Even here in North Carolina, it has been frigid with near-zero temps. It is ... Dark. Dank. Depressing. Everyone, it seems, has a cold or a cough (including me) and my colleagues at work.
I dream of warm, afternoon-food. Mid-day fare after a morning shift of chilly work.
So, I fixated on this recipe; or, rather, it fixated itself upon me! Such is food. Often, the table sets us... We don't set it.
I nervously assembled a 9 x 13 pan of these little puppies to take to work at the grocery store to share with my colleagues. They were baked in the bread oven (thanks, Mary!).
Why "nervously?" I had never made them before and I researched a zillion similar recipes, each with its unique spin. After getting a sense of the original recipe, I started on my own.
Use packaged Parker House dinner rolls, usually found in most deli/bakeries. One dozen is usually made to fit into a 9 x 13 pan. I used a foil pan for easy clean up. Swiss cheese is the traditional one to use, but I'm not overly fond of it, nor are others. I went for the blend below.
These were a real hit and I will definitely be making them again!
- 3/4 to 1 pound thin-sliced deli ham. I used ham-off-the-bone
- 4 oz. shredded Italian blend cheese
- 7 - 8 oz. sliced, extra sharp, white Cheddar cheese
- 1/3 cup mayonnaise
- 12 Parker-House rolls
- 1-and-one-half sticks of butter, melted (12 ounces, preferably unsalted)
- 1 - 2 tablespoons Dijon mustard (start with less and add more if needed)
- 1/2 - 3/4 teaspoons Worcestershire sauce
- 1 1/2 heaping tablespoons dried, minced onion
- 1 tablespoon honey
- 2 - 3 shakes Cayenne pepper
- 1 good tablespoon poppy seeds (add last)