Ham and Rolls-6580

This recipe has been a long time favorite … something so simple and yet so incredibly delicious. Ham and rolls. The ultimate comfort food.

Ham and Rolls-6592

This is not your ordinary ham on a roll. These fresh baked yeast rolls hold ultra thin sliced ham and swiss cheese toped with a special dijon mustard sauce, smothered in butter and poppy seeds.

Ham and Rolls-6600

These Ham and Swiss Rolls with Poppy Seed Dijon are incredibly versatile. They are amazing warm, right out the oven but also really delicious at room temperature. They are great for tailgating (for upcoming Steeplechase) or for Mother’s Day lunch served with soup and fruit. Perfect for a church pot lunch or an afternoon snack for kids just home from school.

Ham and Rolls-6613

I made these with homemade bread I had from my sour dough starter. You do not have to make your own rolls though—Sister Schubert’s Parker House Rolls are hard to beat. This recipe also works well with Sweet Hawaiian Dinner Rolls. I also like to get my ham fresh from the deli counter and have them slice it ultra thin but left over Honey Baked Ham around the holidays is brilliant.

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Ham and Swiss Rolls with Poppy Seed Dijon
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
24 frozen Parker House Rolls (like Sister Schubert)
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese


Preheat oven to 350 degrees F. Bake rolls if frozen to package directions. Take out of oven before completely done, until just before tops are golden, and let cool completely.


In a bowl, mix together 1/2 cup of butter, Dijon mustard and Worcestershire sauce. Separate the tops from bottoms of the rolls. Layer ham onto bottom of rolls. Arrange the Swiss cheese over the ham. Slather the slice-side of each top with mustard sauce and place the tops of the rolls onto the sandwiches and place all rolls beck into the original baking tin. Pour the remaining melted butter evenly over the rolls and sprinkle with poppy seeds.


Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 10 minutes. If tops start to get too brown, cover with aluminum foil. Serve warm or at room temperature.

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