Friday, April 1, 2011

Dad's Hambake

Dad has been making this for as long as I can remember and it was always the first item requested whenever UGA had an early kickoff as the tailgating food had to be brunch food (obviously).  Whether you are craving the carbs and cheese to sop up last night's bourbon or you are having a baby shower and need a great entree, this is your dish!  It can be made ahead of time, frozen, heated up and thrown on the table.  It is delicious!!!

Ham and Cheese Bake
1 pan Parker House (dinner) Rolls, split
2 tablespoons butter, softened
1 tablespoon Dijon mustard
1 onion, chopped, optional
1 teaspoon poppyseeds
1/2 pound thinly sliced ham, chopped in small pieces
1 cup Swiss cheese

Split the dinner rolls in half.
Combine the softened butter with the Dijon mustard, poppyseeds and onion. 
Spread this on both sides of bread. 
Place the bottom half of the rolls back in the tin pan.
Spread the ham out on top of one half of the bread then layer the Swiss cheese on top of that. 
Top with the other half of the bread. 
Wrap in aluminum foil (at this point it can be frozen if desired).  
Bake at 350 degrees.  If thawed, bake 30 minutes.

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