I think these were mentioned on here before, but I wanted to bring them out again

K

karennoca

Well-known member
because this is one of the easiest, tasty, and fun breakfasts I have served to company, and always gets raves. I use Black Forest Ham, and any cheese that grabs my fancy that day. I always make the day before and pop into the oven the next morning. Serve with fresh fruit. I have made with Kings Hawaiian Small Slider rolls, and croissants. All great.

With Easter looming, I thought this would be a good time to revisit this great dish. The trick is to know how many you need and use the right baking dish, so the little sandwiches fit snug.

https://www.today.com/recipes/siri-daly-s-sticky-ham-sandwiches-recipe-t105987

 
You know, I made these both with Hawaiian bread and white buns and didn't like them at all

I probably am the only person that didn't but then I don't particularly like Hawaiian sweet bread (which really has derived from Portuguese sweet bread). The mix put over the top is cloying to my palate. But like I said, it is probably just me. The idea of baking little sliders is appealing- so I'll try with some other ingredients. Anybody else feel the same?

 
These are very similar to a ham and cheese roll made around here for a long time

But the rolls used are Pepperidge Farm Party rolls which are much smaller. I can't always find them so have used Hawaiian and Martin's potato rolls
The entire roll is taken out of thepan and sliced horizontally, Each inside cut side is slathered with the butter that you have creamed (not melted) with poppy seed, and grated onion (in my recipe although for others I have used brown sugar and mustard). Slices of ham and cheese are layered and the top put on the entire square of rolls andput back in the foil pan.
Bake at 350* for 20 minutes or so. Then they are cut into the scored squares of the rolls for serving. It makes a very nice serving size. They can be frozen.

 
I have not tried them but had a similar thought about the sweetness

If you find a more savory mixture to pour over them that works, please share!

 
My husband likes them using the croissants our local market bakes. they are not too large and hold

well overnight . I have used both the thinly sliced deli ham, and the Black Forest Ham which I cut myself. I have made them with smoked gouda, Havarti and Fontina...all great.
This recipe is very versatile, try using beef, or chicken. The whole idea is the method used, and the easy presentation.

 
Yes, lots of breads would be nice. The rolls I describe are very "circumscribed"--

nothing hanging out and cut cleanly.
I think the recipe describes more about making a "sandwich". Just different things for different uses, IMO. Slicing the entire pan of rolls makes it really easy to assemble.

 
I make a recipe nearly identical to the one Curious posted

NO BROWN SUGAR--We couldn't abide that. I also spread a little mayo on the buns before filling with the ham and cheese and add 1/2 tsp. each of garlic and onion powder (not salt) to the butter-dijon-worcestershire mix.

I need my sandwiches to be very savory and not sweet.

We could inhale a pan of these hot out of the oven in minutes.

Very popular at our house.

 
Hi

My Mother made these all the time when we had friends over. She never used sauce, just a little butter over top. We put our own condiments on. And she always wrapped each one separately and used regular sized hamburg buns.

 
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