- 1 package (12 ounces) Hawaiian sweet rolls, split
- 1/2 cup horseradish sauce
- 12 slices deli ham
- 6 slices Swiss cheese, halved
- 1/2 cup butter, cubed
- 2 tablespoons finely chopped onion
- 2 tablespoons brown sugar
- 1 tablespoon spicy brown mustard
- 2 teaspoons poppy seeds
- 1-1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in. square baking pan.
- In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.
- Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Yield: 1 dozen.
Reviews for Caramelized Ham & Swiss Buns
"Been making these for YEARS !!! WE have always known them as OVEN SAMMIES !!! Family loves them and nice to have on hand when someone heads out the door so they can grab 1 or 2 ! Hubby likes when I make these and he is doing yard work or other chores comes in for a break and has a couple !"
"These were ok. Couldn't really taste the main ingredients with all the highly flavored condiments and for some reason mine came out very soggy...ick."
"Ugh! Black forest ham with a good aged swiss cheese should be left to enjoy on your favorite bread. Caramelized everything else over powered the ham and cheese. Too sweet and greasy. High in calories, time-consuming and costly. A very poor use of poppy seeds."
"These are delicious and are often requested at my house."
"These have been our go to weekend lunches for years. We use the 24 package of the brown n' serve rolls that come in their own aluminum pan. (it saves cleaning another pan) Make sure you use a sharp bread knife when cutting into individual sammies. These are best cut when they are cold coming out of the fridge. We only add the brown sugar about every 4th time we make them. It is a nice change of pace. So is changing up the mustards; wholegrain, Dijon and hot/sweet, for example. When we use hot/sweet we skip the brown sugar."
"I made this and it was good. I decided that the next time I would put a slice of bread and butter pickle inside on top of the cheese before putting the roll top on. I like that I can make aheadr and the leftovers, if any, are good cold."
"Everyone loves this recipe and I never have any leftover. I've doubled the recipe for potlucks and picnics. I did use dijon mustard instead."
"best for a party"
"I have never been one to like horseradish or mustard. That said, I blended sour cream and added horseradish to taste. The zip of the horseradish is part of what makes these so good! The dressing made to pour over the sandwiches, even with the dijon, rounds these out perfectly. I was SO glad I tried this and the family devours them! The convenience of making them several hours in advance, going to run errands or work in the yard/house, then poppin them in the oven when we get hungry is great too. A keeper of a recipe!!"
"Since we have toddlers who are picky eaters, I omitted horseradish sauce but used butter instead. The whole family and parents in laws loved it. We have also made this when we have extended family over. The children and teenagers and adults all love this dish."