½lbdeli hamsliced thin (or leftover ham), turkey or chicken
½lbswiss cheesesliced thing (try different cheeses as well, Havarti, Cheddar, Provolone, Mozzarella)
1Tablespoonmustardyellow or Dijon
Spray 9x13" pan with non-stick spray. Using a serrated knife cut the rolls in half, keeping them in their "slab" form. Remove the "tops" of the rolls and set aside. Gently tear the rolls into four columns.
Place the ham slices evenly over the bottom of the rolls, then repeat with the cheese. Replace the tops on the rolls, set aside to make the sauce.
Melt the butter in a saucepan.Once melted, add Worcestershire sauce, mustard and brown sugar. Whisk well, bringing to a simmer for 30 seconds until thickens slightly and bubbly.
Pour sauce evenly over the rolls, lifting them to allow the sauce to get under the rolls. Spray a piece of foil with non-stick spray and seal rolls tightly, refrigerating for four hours or longer.
Preheat oven to 350° F.
Bake with foil on for 6 minutes, then remove foil and bake for an additional 9 minutes until cheese is melted and rolls are slightly crusty on top. Serve warm or at room temperature.
TIP | These sandwiches are extremely freezer friendly, make up a bunch ahead of time and pop in the freezer. If frozen cook in a 50° cooler oven for 15-20 minutes longer. Recommended to thaw in fridge before baking, bake as directed.Traditional Ham and Cheese Sandwiches with brown sugar are sprinkled with poppy seeds, I am not a fan -- they get stuck on your teeth, but feel free to sprinkle on top.