Toasted ham and jam sandwiches and turkey and roast beef too! Hot minis layered with an array of cheese and jams then baked until piping hot, but not before a drizzle of mustard and seasonings whisked into melted butter top things off!
During the holidays there’s always an assortment of jam hanging out in my fridge. This year there are jars of our Strawberry-Cranberry Jam, Pear Honey plus recently added Fig Jam. Looking for dinner ideas and a way to utilize these delectable remnants I pulled up a recipe Emily shared with me years ago and decided to put a twist on things. The basis of this dish comes from a recipe that made the rounds years ago and one that’s always worth repeating. The original featured ham and cheese nestled inside tender rolls, then brushed with a wonderful mustard-butter blend and baked. But let’s dress them up and make it a party!
Starting things off, take a beautiful savory roast beef, pair it with a nutty and lightly salty provolone and add a dollop of fig jam.
Then layer slices of roasted turkey with the subtle sweet and nutty notes of Swiss cheese plus our Strawberry-Cranberry jam.
And we can’t leave out the ham – delectable matched with a favorite American cheese and a generous spoonful of pear honey.
Baked side by side along with that glorious buttery topping until the cheese melts and the sandwiches are steaming hot.
Serve with additional jam and plenty of napkins – the perfect dish all dressed up for home or on the go!
Mini Sandwiches, All Dressed Up and Everywhere to Go!
½ cup butter, melted
1 tablespoon good Dijon mustard
2 tablespoons dried minced onions
1 tablespoon poppy seeds
12 wheat rolls
¼ to ⅓ pound thinly sliced ham
¼ to ⅓ pound thinly sliced rare roast beef
¼ to ⅓ pound thinly sliced roast turkey
2 to 3 slices American cheese
2 to 3 slices provolone cheese
2 to 3 slices Swiss cheese
3 to 4 tablespoons pear honey or jam
3 to 4 tablespoons fig jam
3 to 4 tablespoons strawberry-cranberry jam
If you don’t have these particular jams in your fridge you can find them or some version in most food markets. A good substitute for the strawberry-cranberry is a cranberry relish, or a plum or cherry jam. Use ⅓ pound portions of each meat if you like a “heftier sandwich”.
Whisk together the melted butter with the mustard, dried onions and poppy seeds.
Slice the rolls in half, setting the tops aside. Nestle the bottom of the rolls into a baking dish, about 12” x 8”, so that they fit snuggly.
Layer slices of the ham, turkey and roast beef across the rolls, dividing evenly or doubling up if your group has a favorite.
Add a generous spoonful of the pear honey on each ham sandwich, strawberry-cranberry on top of the turkey sandwiches and the fig jam on top of each roast beef sandwich.
Place the American cheese slices on top of the ham, the Swiss on top of the turkey and the provolone on top of the roast beef, folding the slices to fit if needed.
Place the tops of the rolls back on and spoon the butter and mustard mixture over each sandwich.
Cover the dish tightly with foil and bake at 325-degrees for 30 to 35 minutes, until the cheese has melted and the sandwiches are hot.
Slice into individual sandwiches and serve hot or at room temperature with additional jam if desired.
Makes 12 sandwiches.
Mini Hot Sandwiches
Equipment
- Baking dish, about 12” x 8”
Ingredients
- ½ cup butter, melted
- 1 tablespoon good Dijon mustard
- 2 tablespoons dried minced onions
- 1 tablespoon poppy seeds
- 12 wheat rolls
- ¼ to ⅓ pound thinly sliced ham
- ¼ to ⅓ pound thinly sliced rare roast beef
- ¼ to ⅓ pound thinly sliced roast turkey
- 2 to 3 slices American cheese
- 2 to 3 slices provolone cheese
- 2 to 3 slices Swiss cheese
- 3 to 4 tablespoons pear honey or jam
- 3 to 4 tablespoons fig jam
- 3 to 4 tablespoons strawberry-cranberry jam
Instructions
- Whisk together the melted butter with the mustard, dried onions and poppy seeds.
- Slice the rolls in half, setting the tops aside. Nestle the bottom of the rolls into a baking dish, about 12” x 8”, so that they fit snuggly.
- Layer slices of the ham, turkey and roast beef across the rolls, dividing evenly or doubling up if your group has a favorite.
- Add a generous spoonful of the pear honey on each ham sandwich, strawberry-cranberry on top of the turkey sandwiches and the fig jam on top of each roast beef sandwich.
- Place the American cheese slices on top of the ham, the Swiss on top of the turkey and the provolone on top of the roast beef, folding the slices to fit if needed.
- Place the tops of the rolls back on and spoon the butter and mustard mixture over each sandwich.
- Cover the dish tightly with foil and bake at 325-degrees for 30 to 35 minutes, until the cheese has melted and the sandwiches are hot.
- Slice into individual sandwiches and serve hot or at room temperature with additional jam if desired.
