Glazed Ham & Cheese Party Sandwiches

Ingredients

• 12Hawaiian sweet rolls
• 12 thin slicesdeli ham
• 6 slices (21 g each; ¾ oz each), cut into quarterswhite deli American cheese
• 113 g (½ cup)butter, melted
• 25 g (2 tablespoons), firmly packedbrown sugar
• 30 ml (2 tablespoons)Dijon mustard
• 30 ml (2 tablespoons)Worcestershire sauce
• 2.5 ml (½ teaspoon)onion powder

Instructions

1. 1

   Assemble sandwiches

   Slice the rolls in half horizontally and arrange the bottom halves in an ungreased 33 × 23 cm (13 × 9-inch) baking pan. Put one slice of ham on each roll, add two quarters of cheese, then replace the top halves.

2. 2

   Add the sauce

   Mix all the sauce ingredients together in a bowl. Pour the sauce over the sandwiches, cover the pan with aluminium foil and refrigerate for at least 2 hours, or for up to 24 hours.

3. 3

   Heat the oven

   Heat the oven to 190°C (375°F).

4. 4

   Bake and serve

   Bake the sandwiches covered for 10 minutes. Remove the foil and bake for a further 10–15 minutes, until the tops begin to brown and the cheese has melted. Serve immediately.

What are glazed ham and cheese party sandwiches?

These are small, oven-baked sandwiches made by filling sweet rolls with ham and cheese, then coating them with a savoury, buttery sauce. They suit the American-style party-bake tradition of preparing a tray of sandwiches to share.

Here, sweet rolls balance the salty ham and sharp mustard, while the foil-covered bake helps warm the filling before the tops brown. They also make handy use of leftover ham.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 9g protein, 23g carbs, 14g fat.

The rolls and brown sugar provide most of the carbohydrates, while butter supplies much of the fat; ham and cheese contribute protein as well as some fat. Pair a sandwich with salad or crunchy vegetables to add a fresh, less-rich side to the plate.

Choosing the ingredients

Sweet rolls: Hawaiian-style rolls bring a soft texture and a hint of sweetness. Keep them joined if they come as a connected sheet, and slice the whole sheet horizontally before separating the sandwiches.

Ham and cheese: Thin deli ham fits neatly inside each roll, and quartered cheese slices give each sandwich two pieces of cheese. The recipe specifies white deli American cheese, which melts smoothly.

Getting the sauce onto the rolls

Mixing: Stir the melted butter, brown sugar, Dijon mustard, Worcestershire sauce and onion powder together until combined. Pour the mixture over the assembled sandwiches so it can coat their tops.

Chilling: Cover the pan and refrigerate it for at least 2 hours and no longer than 24 hours. This make-ahead rest is useful for party preparation; bake the sandwiches directly from the fridge according to the method.

Baking for the right texture

Covered stage: Keep the foil on for the first 10 minutes at 190°C. This warms the sandwiches while limiting browning at the start.

Uncovered stage: Remove the foil and bake for another 10–15 minutes. Look for tops beginning to brown and cheese that has melted; serve as soon as they are ready.

Planning the timing

Make ahead: Assemble the rolls, add the sauce, cover and chill for 2–24 hours. The recipe’s total time is 160 minutes, so allow time for the refrigerated rest as well as baking.

Last step: Bake shortly before serving, since the recipe calls for serving them immediately. If preparing for a gathering, have the oven ready when guests are due to eat.

What to serve alongside

A crisp green salad or a platter of crunchy vegetables makes a fresh contrast to the soft rolls and rich sauce. Keep the sides simple so the sandwiches remain easy to pick up and share.

For a fuller party spread, serve them with fruit or a light slaw. Cut the sandwiches apart along the roll joins if they have baked together in the pan.

Recipe notes & tips

• Use a sharp serrated knife to slice the rolls horizontally without crushing them.
• Arrange the roll bottoms snugly in the pan so the filling stays in place.
• Mix the sauce thoroughly before pouring it over the sandwiches.
• Keep the pan covered during the first 10 minutes of baking.
• Check the sandwiches after 10 minutes uncovered and continue until the tops start to brown and the cheese melts.
• Serve them immediately after baking for the best texture.

Variations

• Use leftover ham: Replace the deli slices with thinly sliced cooked ham.
• Try another cheese: Use a cheese that melts well in place of the white deli American.
• Add a pickle: Tuck thin pickle slices into the sandwiches for a tangy contrast.
• Make them sharper: Add a little extra Dijon mustard to the sauce.
• Serve with slaw: Add a crisp slaw on the side for contrast.

Common mistakes to avoid

• Skipping the chill: The recipe needs at least 2 hours in the fridge; plan the assembly ahead.
• Leaving the foil on: Remove it for the final 10–15 minutes so the tops can begin to brown.
• Baking too briefly: Check that the cheese has melted before serving.
• Overbaking: Start checking at 10 minutes uncovered and stop once the tops begin to brown.
• Pouring unevenly: Spread the sauce over the sandwiches so the rolls are coated rather than leaving it all in one spot.

How to store

Keep assembled, unbaked sandwiches covered in the refrigerator for up to 24 hours before baking. Serve baked sandwiches immediately; the recipe does not specify a storage time for leftovers.

Frequently asked questions