Ham and Cheese Cocktail Sandwiches (OH MY YUMMY!!!)

This cute couple (my nephew Spencer and his wife Zoe) got married in April in the Orlando temple. They are so much fun and perfect for each other! One of the yummy appetizers that was served at their reception were these ham & cheese cocktail sandwiches.

Original:

2 packages cocktail rolls (20 per package – small dinner rolls in foil pan) - rolls are smaller now!
1 pound sliced ham
1 pound sliced Swiss cheese
2 sticks butter
2 tablespoons poppy seeds
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 cup brown sugar, firmly packed


Preheat oven to 350. Line a sheet pan with non-stick foil.Remove rolls from foil container without breaking them apart & slice them in half horizontally. Carefully remove the tops & set aside. Arrange the ham and Swiss on the rolls.
Melt the butter in a small saucepan. Add all remaining ingredients and bring to a boil. Put the tops back on the sandwiches and place them close together on the sheet pan. Pull the nonstick foil up the sides of the sandwiches. Pour the butter mixture on them.
Bake for 12 minutes or until cheese is melted. Cut each set of rolls into 20 sandwiches. Makes 40 rolls.
Hint: You may refrigerate the uncooked sandwiches and cook later but you will need to add an additional 10 minutes to the cooking time.

4th of July 2014 Variation

1 large package Hawaiian rolls
24 slices ham (shaved is easier to cut)
24 ounces cheese (grated)
1/3 cup mayonnaise (Hellman's)
1-1/2 tablespoons Dijon mustard
1/2 cup butter (1 cube) - why do you think they taste so good?!
1 tablespoon dried onion
1/2 teaspoon Worcestershire sauce

Preheat oven to 350. Use a disposable 9x13-pan. Slice rolls in half horizontally (we used a serrated knife). Spread melted buttery mixture on bottom half of rolls. Layer ham and cheese. Top with roll-tops. Spread more melted buttery mixture over the top. Cover with foil & bake about 15-20". Cut. Enjoy.

Jambalaya

Onion, chopped

Mild green peppers, chopped

2 stalks celery, sliced

4 cloves garlic, minced

1 can diced tomatoes with juices

3 cups brown rice

4 cups chicken broth

6 bone-in chicken thighs (browned in skillet, mostly cooked)

2 cups ham (chopped up in fine dice)

2 cups medium shrimp (thrown in from the freezer)

Paprika, salt & pepper to taste

 

Sauté onions, peppers, celery & garlic until softened. Brown chicken thighs in a skillet with a little bit of olive oil. Dump everything except the rice into the Crock Pot. I turned the temperature on hot for the first hour & low for the remainder of the time. Jared proclaimed this “HEAVENLY!” and Ryan said, “It looks like my throw up.” No one was up for leftovers but they are not used to having the same thing – this made a lot of food! I have heard that you can add spicy sausage too but Scott does not go for spice.

A funny story (not for the easily offended)  – These peppers are equated with little boys’ parts in Korea. Scott can explain it better than I can.  I bought them at the farmers market at Whole Foods last week. I giggled as I chopped them up. I am sure that any mild pepper would do – these are the mildest I have ever tasted though! (And peppers don’t like me!)