Breakfast Sandwich

Living in a little Boston suburb was awesome growing up. Our town introduced me to the succulent foods of many  heritages. When we were in 7th grade, we had the opportunity to work in an Italian Deli, called Goobalini’s, it was my first job. We worked after school, and opened on Saturday mornings. To this day I still love Italian meats. Here is a sandwiches that we used to make that I still love today.

Rockingham

1 English Muffin
Butter to spread
Gulden’s mustard
Swiss Cheese
Boiled Ham (thinly sliced)

Toast the English Muffin until lightly brown. Spread with butter. Add boiled ham, swiss cheese and mustard. You can melt the cheese, but I like it not melted.

Advertisement

BEST DARN HAM SANDWICHES

A wonderful Easter appetizer!

Photo credit Michele Nicastro

2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

(Courtesy of Pampered Chef)