I picked this magazine up at Lowes on a whim, and it’s been great. One of our favorite recipes from this is the baked mini sandwiches. The recipe is pretty customizable depending on what you like. In fact, the recipe is pretty vague, so you almost have to customize it. So here’s what we did:
12 rolls, split (the recipe recommends Hawaiian sweet rolls, but I usually just use white dinner rolls)
Deli ham (thick sliced ham works great too, especially when you have a bunch left over from Easter)
White cheddar slices
Semi soft cheese with herbs & garlic (I just use cream cheese with some parsley and minced garlic mixed in)
6 T melted butter
2 T finely chopped shallot (I actually used green onions because I couldn’t find shallots)
1 T parsley
1 clove minced garlic
1 tsp Dijon mustard
Putting it all Together
Preheat your oven to 350 F.
Spread the cream cheese & herb mixture onto half the roll. I only put it on the bottom part of the roll rather than both sides. After that, layer on however much ham and cheese you like and top it off with the other half of the roll.
Drizzle on your butter mixture, cover the sandwiches with foil, and pop the whole tray into the oven.
The recipe says to bake for 15 minutes, take the foil off, and bake for 10-15 more minutes until the cheese is all melted and the tops are browned. I usually bake them for about 15 minutes total and the cheese is always melted by then. Don’t forget the foil, though, or they’ll be really crunchy and dry.