Thursday, June 26, 2014

Recipe: Hammy Sammy

My friend Robie posted this recipe to her blog last year and it was amaaaaaazing. The sweetness of the rolls, the saltiness of the ham, and the buttery, mustardy goodness of the sauce all come together into something that entirely transcends ham sandwichness. Robie's blog is closed now,  but she has given me permission to share the recipe, so I shall do so now. (The image is also not mine, but I always forget to take a picture before everyone starts eating!)

Hammy Sammy: 

12 Hawaiian Sweet Rolls (1 package)
1 stick butter
2 tsp poppy seeds
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1/2 lb sliced ham (approx 8 medium slices)
1/4 lb sliced swiss cheese (approx 6-7 thick slices)
(Note that there is some flex here, you don't need deli sliced ham. if you have leftover baked ham you want to use up, go for it! Quantity is also flexible, just so every sammy has ham and cheese.)

1. Preheat oven to 350 degrees. Take a rectangular pan large enough to fit the uncut package of rolls and line it with foil. Spray with cooking spray.
2. In a small saucepan, set the stick of butter to melt over low heat.
3. Take rolls out of package, all in one piece like a really awkward loaf of bread. With a long serrated knife, cut the entire loaf in half, so that you have a sheet of tops and a sheet of bottoms. It's like making layers in a cake. Put the bottom layer in the foil-lined pan, set top layer aside  for later.
4. When the butter is mostly melted in the pan, add Dijon, Worcestershire and poppyseeds and stir very thoroughly. Simmer, stirring very frequently, for about five minutes.
5. Spoon half of butter mixture over the bottom layer of rolls, making sure to get all the rolls pretty evenly covered.
6. Cover bottom half of rolls with sliced ham and cheese, layering as evenly as possible to cover all the rolls. Place top half of rolls on top, so you have a really enormous ham and cheese sandwich.
7. Spoon remaining butter mixture over top of rolls, as evenly as possible. Fold a second piece of aluminum foil around the top and sides of the sammies so they are covered completely.
6. Cook for 20 minutes, or longer if you've got thick layers of ham and cheese. You will know when they are done because they will smell amazing. Use your serrated knife to separate the sandwiches into individual rolls before serving. Makes 6 servings, 2 sammies each.

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