This is not your average ham and cheese sandwich casserole!

It’s taken over five years for me to make a recipe that was first mentioned to me by a friend at work in 2005. This particular recipe was SO good, that not only have I heard about it from that friend, other coworkers have mention it as well.

“You’ve got to try this ham and cheese sandwich thing Missy makes!”

“I don’t know what’s in it, but that baked ham sandwich recipe from Missy – it’s amazing!”

So, finally, for Jack’s birthday party (with 20 guests) I made it. Them, I made them. TWO delicious, gooey, warm baking dishes of:

Hot Ham and Cheese Sandwich Casserole

using King’s Hawaiian Rolls

Ham and Cheese Sandwich Casserole using King's Hawaiian Rolls

Prep: 15 minutes | Rest: 3 hours | Bake: 25 minutes | Yield: 48 mini sandwiches

Ingredients:

2 24-packs King’s Hawaiian Rolls (Party Potato Rolls are an okay substitute)
1 pound shaved Virginia ham
24 slices Swiss cheese
1-1/2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried onions
2 teaspoons poppy seeds

Ham and Cheese Sandwich Casserole using King's Hawaiian Rolls


Directions:

Slice the King’s Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.

In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours – or overnight (better).

Ham and Cheese Sandwich Casserole with King's Hawaiian Rolls


When You’re Ready to Bake:

Preheat the oven to 350°F. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.
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Comments

  1. I also know a missy whose nieghbor makes this for Missy and her husbands tailgate parties! I was looking for the recipe when I came across this mentioning Missy! I wonder if it is the same awesome woman :). This is one of the best things I have ever tasted. She made them with ham and turkey…

    • (a)Musing Foodie says:

      That’s ironic, Judith! Is your Missy in Maryland?

      • No, In Nashville TN! They have a tent for tailgating at EVERY Vanderbilt Football and Baseball game since 1998! I am so happy that you posted a similar recipe and that I found your great blog :).

        • (a)Musing Foodie says:

          Wow – that’s impressive! My in-laws tailgated at Univ. of MD football games for nearly 20 years.

          I hope you like this recipe, and I’m glad you found the blog too!

  2. ellen midden says:

    Suggestions for keeping warm if taking to another location/?

    • (a)Musing Foodie says:

      Hi Ellen! If you’d have access to the oven at the other location, I’d wait and do the baking there. Otherwise, next best idea would be to bake it at home, then tote it in an insulated casserole bag with a warming pack on top. If you don’t have one of those, then I’d wrap the casserole in foil, then towels, and then bring it in a box/bag. Good news is, while these sandwiches are best served hot, they also taste good warm/room temp. Enjoy!

  3. Once baked, do you break apart and eat with fingers, or does the bread get soggy and need a plate/fork?

    • (a)Musing Foodie says:

      Hi Amy! So, if you’re eating it right out of the oven, it shouldn’t be so soggy that it needs a knife and fork, but it might drip a little (in a good way!). But, if you’re baking it and then transporting it, there’s a chance the bread could get a little soggy. When I make it, we just break it apart and eat it with our fingers.

      • Thanks. I’ve made something much like this, but the sandwiches are individually wrapped in foil, then baked. This seems much easier. Yum!

  4. My Husband Doesnt Like Onions, So Could I Use Onion Powder Intead

    • (a)Musing Foodie says:

      Hi Candice! Absolutely – just take into account that onion powder is a more concentrated flavor, so the ratio may not be the same as onion dried onions. Maybe 1 teaspoon of onion powder is what I’d try…. Let me know how it turns out!

  5. Do you really fit 24 in a 9×11 pan? I bought everything to make these tomorrow and the pan seems way too small for 24? Also, only 1 lb of ham for 48 sands? I got 1 1/2 and it doesn’t seem like enough. Thanks!

    • (a)Musing Foodie says:

      Hi Amy! Yes, 24 fit into a 9×11″ pan (as pictured), but you have to buy the small rolls. Not regular sized rolls. And it’s supposed to be a thin layer of ham, but you can certainly make it as thick as you want. These are intended to be appetizers, but you can definitely make a meal out of them! Hope that helps!

  6. Hi – do you have any suggestions for a vegetarian variation? I’m wondering about eggplant perhaps…

  7. what happened to the Pepperidge Farm rolls, the 20 in a pack. I used these but I can’t find them anywhere, not even on their website. Were they discontinued? This is really making my holidays a lot harder!

  8. can u use sara lee dinner rolls

  9. Don’t you need 48 slices cheese? I am going to try half as the recipe states and half with potato rolls and cheddar (picky eaters), with doubling or tripling the ham to make it a main for our Superbowl party! I’m excited! They look so good!

    • (a)Musing Foodie says:

      Sarah – I guess it depends on how cheesy you want it. With the smaller rolls, a half-slice works fine. So, 24 would be the right amount. :-)

  10. Hey these look great! I’m having a party I would love to serve these at. I will do the ham, but don’t like Swiss…why do you think would be a good alternative? Cheddar? American? Also want another meat option since this will be our main dish. Roast beef? Turkey? What does everyone think? Thanks!

    • (a)Musing Foodie says:

      Hi Nicole! Hmmm… I think roast beef & cheddar would be an excellent combo! As for another pairing with the ham, how about provolone or muenster?

  11. They sound fabulous! if I can’t find the mini Hawaiian rolls, how would I change recipe to accomodate reg sized Hawaiian rolls?

    • (a)Musing Foodie says:

      Hi Karen – If you can’t find the mini Hawaiian rolls, you can use mini potato rolls. If you use the larger sized Hawaiian rolls, nothing really changes with the recipe, except knowing how many to buy to fit in the pan. ;-) Good luck!

  12. I had been scouring the net for a dish “for a crowd” and kept coming back to this recipe. I’m making this recipe for a gathering in 2 weeks. I going to do your traditional recipe with ham an cheese and then since it’s a St Paddy Party, I’m going to do another batch with corned beef (from the deli) and swiss cheese.. Instead of poppy seeds on top of the sliders, I’m thinking caraway seeds. I’ll let you all know how it turned out.

  13. Jennifer Kramer says:

    I just found your site and I love it! I will be making the ham n cheese sandwich casserole…cant wait. I love to find new food recipes and love to cook. Thanks for your blog

  14. Barbara Herig says:

    Do ou think these would be appropriate to serve at a women’s luncheon??

  15. OK….The corned Beef were to die for. I did keep the poppy seeds on top instead of caraway seeds. Another version…Here goes: Slice off 2 slices of Hawiian Sweed bread. Stuff with the ham and cheese (like you were making a grilled cheese) and brush the outside with the butter/mustard/ onion mixture and grill like a panini or a grilled cheese…
    ..OH YEAH!

  16. And did I mention…My friends wanted to know who invented this…they deserve an award! I’m making a batch tomorrow for a friend. I found my rolls in Target. So nice not to have to get them thru Amazon. I could eat a whole tray of these mini globs of cheesy ham delights.

    • (a)Musing Foodie says:

      That’s terrific – I’m so glad you came back, Linda! Glad they’re a crowd pleaser. :)

  17. Are they still good leftover?

    • (a)Musing Foodie says:

      Jess – They’re not as good (although cooked and eaten room temp is yummy), but certainly fine to eat. I’d worry about the bread getting stale around the edges if you wait too long to eat the leftovers.

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