Ham and Swiss cheese stuffed into soft Hawaiian rolls, coated in a buttery Dijon poppy seed topping and baked until golden-brown is quick, easy, and crowd-pleasing! Perfect for parties!
This recipe is perfect for feeding large groups, so feel free to double or triple it based on your needs. Also makes great leftovers!
Mayonnaise
Mayonnaise adds the perfect amount of richness to this appetizer. Made by combining oil, egg yolks and some acid like vinegar or lemon juice, mayonnaise is used widely as part of salad dressings, dips and sandwiches.
Mayonnaise may have originated during the siege of Port Mahon on Menorca Island in Spain in 1756 when Duke de Richelieu’s chef blended oil and eggs to make mahonnaise (mayo-NEE-suh).
Most commercial mayonnaise products like Hellmann’s and Miracle Whip contain high-fat oils like sunflower, soybean and canola which, according to Healthline, can increase risk for cardiovascular disease, obesity and arthritis when consumed excessively. Therefore, making your own mayonnaise at home allows for more control of how much fat goes into each batch of recipe.
Ham
Ham is one of the world’s favorite meats, from being served at holiday dinners to being part of your deli sandwiches. There are various cuts, curing methods and flavor profiles of ham available – adding Dijon mustard, pure maple syrup or even Sriracha sauce can add another dimension of deliciousness!
This recipe uses ham, Swiss cheese and mayonnaise on Hawaiian rolls to create mini sandwiches – perfect for picnics, parties, tailgating and any other event that requires finger food! They’re an excellent source of protein – essential to maintaining muscle growth and repair in our bodies – plus potassium rather than sodium which helps lower blood pressure while selenium plays an essential role in decreasing cancer risks and protecting cells against damage.
Swiss Cheese
Swiss cheese is an ideal ingredient to incorporate into ham delights due to its buttery, nutty taste and its melt-away properties, pairing well with Hawaiian rolls’ sweetness.
Cheesemakers use enzymes to separate solid curds from liquid whey. Once separated, these curds are immersed in an acidity- and salt-reducing mixture which allows bacteria to thrive within, producing gases which form round openings known as eyes in the cheese when heated; upon cooling however, these bubbles dissipate leaving holes behind.
Most Americans associate Swiss cheese with its thin, pale yellow slabs that line deli sandwiches at their local sandwich shops. Unfortunately, these commercial slices bear little resemblance to authentic Emmenthal from Switzerland which boasts natural rind and an intense yet mild fruity flavor profile; other forms made with pasteurized milk (such as those sold in supermarkets) often tend to have lighter colors with less consistent holes that are smaller than genuine Emmenthal cheese.
Hawaiian Rolls
At virtually any gathering in the South, sliders are sure to make an appearance as a delicious appetizer. From tailgates and girls’ nights to neighborhood events and neighborhood block parties, these tasty bites make great snacks. Additionally, these bite-size delights make an ideal meal during lunches, picnics and kids’ play dates!
Hawaiian rolls are composed of sweet yeasted dough that’s not too dense, such as that produced by KING’S HAWAIIAN or any soft roll brand available today.
Preheat the oven to 375deg and spray a 13×9-inch baking dish with spray. Combine mayonnaise, mustard, maple syrup and 1/4 teaspoon salt before cutting each roll horizontally in half horizontally to spread with mayo mixture on both cut sides of each. Place bottom rolls in baking dish first then layer ham and cheese. Brush tops with butter before dusting them with seasoning mix (up to 1/4 teaspoon additional). Bake covered for 8 minutes then uncover for another 5 to 7 minutes more until finished cooling before serving (keep refrigerate at 350deg for 5 seconds to bring back that freshly baked feel). Enjoy!