Now that the dog days of summer have officially passed, it is high time I dust off my iron pots and get back in the swing of outdoor cooking. I have had this recipe stashed away for years, you can find many versions of it online and also on the King's Hawaiian Roll website. I don't often cook in foil in my dutch ovens but thought this would be a good recipe to assemble in advance at home, tuck into your cooler and bake at your destination. In my 12 inch dutch oven, the sandwiches baked for a total of 30 minutes with 10 coals in a ring around the bottom of the oven with 20 spaced evenly on the lid. I can see why this recipe is so popular, the sweet, buttery, pull-apart sandwiches would be a great party appetizer or tasty lunch for just a few campers. For a crowd, make a double batch and bake them side by side in your 14 inch oven.
Ham Party Sandwiches
1 (12-count) package King's Hawaiian rolls
1/2 pound shaved ham
8 slices Swiss cheese
1/2 cup (1 stick) butter, melted
1 1/2 tsp Worcestershire sauce
1 tsp poppy seeds
1 1/2 Tblsp Dijon mustard
2 Tblsp dried, minced onion
Using large serrated knife, cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact).
Melt butter; add Worcestershire sauce, poppy seeds, mustard and minced onion. Mix until well combined.
Place rolls on large sheet of aluminum foil.
Drizzle half of butter mixture over bottom half of sliced rolls.
Cover with layers of ham and cheese.
Cover with top half of rolls.
Drizzle top half of rolls with remaining butter mixture, making sure the minced onions are evenly distributed.
Seal sandwiches securely in foil packet.
Can be baked right away or refrigerated for up to 24 hours.
Bake in 12 inch dutch oven at 350 degrees for 15-20 minutes.
Open foil and bake for 5-10 minutes more or until rolls are lightly browned.
Enjoy while warm, either cutting or pulling sandwiches apart before serving.
|Cover rolls with remaining butter mixture before|
sealing in foil packet
or until golden brown