Ham Rolls
Featured in the Fall 2007 KANSAS! magazine (Recipe supplied by Jim and Ann Coen, Jeff and Sheri Hinman, rendan and Ashley Hogan, and Larry and Debbie Sutherland, all of Wichita)
1 cup butter
1 medium onion, finely chopped
1 Tablespoon Worcestershire sauce
2 Tablespoons prepared mustard
3 Tablespoons poppy seeds
3 packages cocktail-sandwich-size rolls (in their own pan)
1 pound shaved ham
16 ounces shredded Swiss cheese
Melt butter in large skillet. Sauté chopped onions in melted butter until tender. Add
Worcestershire sauce, mustard and poppy seeds and stir to combine. Cook gently for 1-2
minutes. Remove from heat. Remove rolls from pan, slice rolls in half lengthwise, place bottoms
in the pan. Spread 3/4 of butter mixture on rolls, reserving remainder to brush on tops. Layer
ham and cheese over rolls. Replace tops and brush with reserved butter mixture. Wrap tightly in
foil and bake at 400 degrees for 15 minutes or until heated through and cheese is melted. Serve
warm.
Makes 36 cocktail sandwiches.
