Ham And Swiss In A Bun Recipes

HAM AND SWISS SANDWICH

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.

EASY HAM AND SWISS CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

HAM BUNS

Steps:

• In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., 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.

MARINATED HAM & SWISS BUNS APPETIZER

Steps:

• Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.
• To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent.
• Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar.
• Stir until brown sugar is melted into the sauce.
• Remove from heat and stir in parsley.
• Set marinade aside.
• Slice the buns in half.
• Spread bottoms of buns with a thin layer of horseradish mayonnaise.
• Fold ham slices to fit the bottom of each bun.
• Repeat with Swiss cheese slices, folding to fit buns.
• Replace bun tops.
• Place ham and cheese buns into prepared baking pans.
• Pour marinade evenly over both pans of buns.
• Cover tightly with foil. Refrigerate overnight.
• Preheat oven to 350°F
• Bake marinated buns covered for 25 minutes.
• Remove foil and bake an additional 10 minutes.
• Notes: Use pre-baked dinner rolls.
• If you make your own yeast dinner rolls, all the better.
• If you're on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time).
• Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut.
• You can use regular mayonnaise if you need to avoid horseradish.
• For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite.
• Just be sure it is sliced very thin and use a high-grade, low-moisture ham for best results.
• Yield: 24 appetizer servings.

CARAMELIZED HAM & SWISS BUNS RECIPE RECIPE - (4.6/5)

Steps:

• Directions 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. 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.

HAM BUNS

Steps:

• Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
• Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
• As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
• In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
• On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
• Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.