Friday, October 5, 2007

Ham and Cheese Sandwiches for a Crowd

For 100 sandwiches

  • 100 soft bakery rolls, sliced but not all the way through
    (you can use buttercrust, kaiser, Texas or hamburger)
  • 1-1/2 5-pound Krakus Polish Ham, sliced thin
    other hams work but are too salty, I think)
  • 4-1/2 lbs Swiss cheese, sliced thin


  • 2 lbs unsalted butter, softened (may need a little more)
  • 1 9-oz jar horseradish mustard (may not want to use that much)
  • 1 1-1/4 oz jar Poppy Seeds
  • 1 cup minced onion or onion flakes

Spread filling on both insides of rolls. Add slice of ham and slice of cheese (if really thinly sliced, then use 2 of each). Wrap sandwiches individually in aluminum foil. Freeze. When needed, thaw and bake at 350* for about 15 minutes. If cooking directly from freezer, you'll need to increase time to approx. 30 minutes. Depending upon what roll you use, and the temperature variation in your oven, you may have to cook longer to get it hot in the middle.

This is another one of Aunt Diana's stand-bys - she always had these in the frezeer. It helps to have help making them (take a couple hours on a Saturday), but then you've got them for the winter - or a really big party.

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