While growing up, these ooey gooey sandwiches were a weeknight staple. The secret is the butter that is spread on both sides of the bread. It melts into the cheese and gives the sandwiches a ton of flavor. Serve with a fresh salad and you have a weeknight dinner that is on the table in 20 minutes.
Toasted Ham and Cheese Sandwiches
6 onion rolls
12 thin slices of Swiss cheese
1 stick of butter, softened
1/4 cup thinly diced or grated onion
2 Tbsp poppy seeds
2 Tbsp mustard
Create the butter mixture by mixing the grated onion, poppy seeds and mustard into the softened butter.
Split your rolls and place, face up, on a large cookie sheet. Spread a thin layer of the butter mixture on each side followed by a slice of swiss cheese on each side. Top with Ham.
Bake at 350 for 10-15 minutes or until the cheese is melted and the roll is toasted.
These may sound like your everyday toasted sandwich, but don’t be fooled! These ham and cheese melts pack lots of flavor and are filling enough for dinner.
5 responses to “Toasted Ham and Cheese Sandwiches with Onion and Poppyseed Butter”
Boy, this brings back memories! It was a party sandwich in our house, my mom would wrap them in foil before baking to keep the rolls soft. When I was first married, I made them for parties, too. Also on the menu: Lime jello with crushed pineapple, including juice, in a pineapple mold (astonishingly good!), chips, celery and carrot sticks with Lipton’s vegetable soup dip, and frozen lemonade cheesecake for dessert. Livin’ large! I think I will hunt down that cheesecake recipe…if I find, I’ll pass it along.
Ummm…did we grow up in the same family?? I am pretty sure I ate everything listed above all the time as a kid. We ate Lime Jello, but with applesauce, almost monthly. Makes me want to dig up that recipe and make it again.
Anne, we used to eat these sandwiches growing up, too! We called them “Ham and Cheese Toasties.” And I agree with what you said…don’t be fooled by their simplicity, these sandwiches are DELICIOUS!
These sound great, but I don’t really care for Swiss cheese. What about substituting the Swiss for maybe mozzarella? You think that would work?
I think Mozzarella would be great as well!