Monday, February 7, 2011

Marinated Ham & Swiss Buns

Plan on making a double batch for any party or occasion, especially Super Bowl. Even guys ask for the recipe. Marinated ham and Swiss cheese buns make a killer appetizer, and better yet, you can make them a couple of days in advance before baking. Feel free to experiment using your favorite deli meats and cheeses in any combination. They all work well with this marinade. Be sure to read the Notes before you begin.Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside to cool while you assemble the buns.

Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

Notes: Use pre-baked dinner rolls. They usually come in a sheet of 12 rolls, stuck together. If you use this type (I like the sweet whole wheat ones by King's Hawaiian), you should be able to slice the entire sheet horizontally to assemble, rather than doing each one individually. Be sure to slice through to separate the buns slightly before pouring on the marinade. Feel free to use your own homemade yeast rolls. If you are on a budget, adjust this method to use large hot dog rolls, cut into thirds or halves. (You may need to adjust the baking time.)

Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut. You can use traditional mayonnaise if you need to avoid horseradish. For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite. Just be sure it is sliced very thin (ask for it shaved) and use a high-grade, low-moisture ham for best results. The buns are equally as good using smoked turkey or roast beef.

Yield: 24 appetizer servings

Marinated Ham and Swiss Buns Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.


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