Hawaiian Baked Ham and Swiss Sandwiches

Recipe: Hawaiian Baked ham and Swiss Sandwiches

From: The Kitchen Life of a Navy Wife

1 12-pack of King’s Hawaiian Original Rolls

1 ob. Deli ham, shaved

1 lb. Swiss cheese, thinly sliced

1 ½ sticks butter

3 tablespoons Dijon mustard

1 ½ teaspoons Worcestershire sauce

3 teaspoons of poppy seeds

1 onion, chopped

1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).

3. In greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls, followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top.

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

My Interpretation:

Very delicious and very simple to make. I did not have poppy seeds, but it was still very good. Also, I used onion rolls instead of the Hawaiian ones in the recipe, but it was still very delicious. If you don’t have a lot of time to make dinner, I highly recommend this. You just mix it all together and pop it in the oven for about 15 minutes. Boom. Done. It is a wonderful spin on your average ham and Swiss sandwiches. Very filling, too! Eat up!

 

Double-decker Omelet Pancake Sandwiches

Recipe: Double-decker Omelet Pancake Sandwiches

Makes: 3 sandwiches
Prep time: 45 minutes

6 slices of bacon, cut in half, cooked until crisp
9 pancakes, 5 inches in diameter, made according to box directions
1/4 cup pancake syrup
1 oz. Kahlua
6 eggs
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup shredded cheese
Salt and pepper to taste

1. Cook bacon until crisp. Set aside.

2. Mix enough pancake batter (according to directions) for 9 5-inch pancakes. Mix syrup and Kahlua in batter before cooking. Set aside when done.

3. In separate bowl, mix eggs, green pepper, onion, and cheese. Using a serving spoon or ladle, scoop egg mixture into small frying pan, making 5-inch wide omelet circles. Sprinkle salt and pepper on top.

4. Layer sandwich as follows, starting from the bottom: pancake, egg, bacon (2 half slices), pancake, egg, bacon, pancake.


My Interpretation:

First and foremost: absolutely delicious. This is a recipe I made up myself. I didn't use it while I was actually making the sandwiches; I just wrote it up for the sake of having a guideline to post here. You can add or substitute whatever ingredients you want. If you don't want Kahlua in your pancakes it won't hurt to leave it out. Same with anything in the eggs. You also don't have to make it a double-decker sandwich if you don't want to eat that much. There's a lot of room for variation in this recipe, which is one thing I love so much about cooking: freedom.

The prep time for this is about 45 minutes, so it's good for weekend breakfasts or days when you have lots of time to spare. However, it is absolutely worth the time and effort. I made these sandwiches with two of my roommates and they were practically drooling over them as they ate them. I am reminded of McDonal's McGriddles, except heartier and more delicious (because homemade is always better).