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Ham 'n' Cheese Biscuit Stacks Recipe

Ham 'n' Cheese Biscuit Stacks Recipe

I make these finger sandwiches for holidays and Super Bowl parties, too. They’re pretty enough for a baby shower and hearty enough for the guys.
TOTAL TIME: Prep: 1 hour Bake: 10 min. + cooling YIELD:40 servings

Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 3/4 cup stone-ground mustard, divided
  • 1/2 cup butter, softened
  • 1/4 cup chopped green onions
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 10 thick slices deli ham
  • 10 slices Swiss cheese
  • 2-1/2 cups shredded romaine
  • 40 frilled toothpicks
  • 20 pitted ripe olives, drained and patted dry
  • 20 pimiento-stuffed olives, drained and patted dry

Directions

  • 1. Preheat oven to 400°. Cut each biscuit in half, forming half circles. Place 2 in. apart on ungreased baking sheets. Spread each with 1/2 teaspoon mustard. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.
  • 2. In a small bowl, combine butter and onions. In another bowl, combine mayonnaise, honey and remaining mustard. Cut each slice of ham into four rectangles; cut each slice of cheese into four triangles.
  • 3. Split each biscuit in half; spread bottom halves with butter mixture. Layer with one ham piece, one cheese piece and 1 tablespoon romaine on each biscuit bottom.
  • 4. Spread mustard mixture over biscuit tops; place over romaine. Thread toothpicks through olives; insert into stacks. Refrigerate leftovers. Yield: 40 appetizers.