These hot ham and roast beef sandwiches were warm, melty, cheesy, and the sauce made it! First, get some yummy bread from your local bakery (or Wally-World, which is what I did). I used ciabatta bread for my ham sandwiches and whole wheat subs for my roast beef. Though, mixing and matching is encouraged.
Now for the happy tummy making special sauce. I love honey mustard, and this takes it to a whole new level with a kick of horshradish. The original recipe called for fresh horshradish, but I just used spicy mustard with horshradish in it and it worked out great. I also added more honey mustard than the original recipe because that’s how I roll.
Then pop them in the oven for 15 to 20 minutes! One of my favorite things about this recipe is that it yields a lot and you can freeze the sandwiches for a quick dinner! Last night I threw a couple of the roast beef sandwiches in the oven to pair with some taco soup. This is the perfect meal to feed a crowd at a picnic or to just stockpile for a quick dinner!
Recipe for Hot Ham and Hot Roast Beef Sandwiches
adapted from here
What you need:
- 12 whole dinner rolls or ciabatta bread or whatever is fresh at the bakery
- 1 pound thinly shaved Roast Beef or Ham (or both)
- 1 pound provolone or swiss cheese
- 1/4 cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon poppy seeds
- 2 tablespoons spicy mustard
- 4 tablespoons honey mustard
- 2 Dashes of Worcestshire
- 1/4 tsp pepper
What to do:
- Slice rolls in half. Mix together mayo, onion flakes, poppy seeds, spicy mustard, honey mustard, and Worcestershire.
- Spread dressing on top and bottom buns. Lay on roast beef or ham, then one or 2 slices of cheese. Wrap each sandwich in a foil square, put them on a baking sheet and bake at 350˚ for 15-20 minutes or until the buns are slightly crusty and the cheese is melted. (If cooking frozen sandwiches, thaw first. If you forget, just cook them for 55 minutes-1 hour on 350˚)