Mini Hot Sandwiches
Toasted ham and jam sandwiches and turkey and roast beef too! These hot minis and 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!
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 ginger pear honey or pear 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 ginger 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.
Notes
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".