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Hot ham & cheese cocktail sandwiches

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Stephanie Caruthers

Trio’s

Yield: 24 sandwiches

24 Hawaiian rolls, split

24 oz. thinly sliced ham

12 oz thinly sliced white cheddar cheese

2 – 5.2 oz containers garlic and herb soft cheese (ex. Boursin or similar)

12 T. (almost 2 sticks) melted butter

4 T. finely chopped shallots

2 T. minced parsley

2 tsp. Dijon mustard

2 cloves minced garlic (about a teaspoon)

Preheat oven to 350 degrees. Remove tops from split Hawaiian rolls.

Layer roll bottoms with ham and cheddar.

Spread cut sides of roll top with the garlic and herb soft cheese. Put tops on bottoms.

Combine melted butter, shallots, parsley, Dijon and garlic. Stir well to combine.

Pour this drizzle over prepared sandwiches in a 9 x 13 pan (you’ll need 2 pans.)

Bake at 350 degrees covered with foil for 15 minutes.

Remove foil and bake 10 - 15 more minutes until cheese is melted and roll top are light brown.

Serve hot.

VARIATIONS

Sliced turkey, and cranberry sauce; add a pinch of sage & rosemary to the butter, replace the herbed cheese with a spread of rosemary & sage mayonnaise

Roast Beef with horseradish mayonnaise and red onion marmalade, flavor butter with rosemary

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