Poppy Seed Ham Sandwiches - Recipes - Page 4

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Results 31 - 40 of 92 for poppy seed ham sandwiches

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31. MAKE AHEAD HOT HAM AND CHEESE SANDWICHES

Soften butter and mix well ... Worcestershire sauce and poppy seeds. Spread on both sides of buns. Fill generously with ham and Swiss cheese. Wrap in ... increase the heating time.

32. HOT BAKED HAM SANDWICHES

Butter the bun on bottom ... a slice of ham and Swiss cheese. Spread mustard ... of bun. Sprinkle poppy seeds on the mustard and onions. Close sandwich and wrap in tinfoil. Bake ... or until heated through.

33. HOT HAM AND CHEESE SANDWICHES

Mix together the butter, mustard, onion and poppy seed. Spread butter mixture on buns. Put ham and cheese in the bun ... degrees for 20 minutes.

34. HAM AND CHEESE SANDWICHES

Cut ham and cheese in small pieces ... if fresh rolls. Bake at 250°F for 30 minutes if frozen rolls. Can be made ahead of time and frozen.

35. HAM-SWISS CHEESE 'N MUSTARD SANDWICHES

Mix butter, mustard, onion and poppy seed together and spread on both ... bread. Add the ham and Swiss cheese and put the sandwich together. Bake at 375 degrees ... then thaw before baking.

36. HAM AND CHEESE SANDWICHES

Soften butter; add next 3 ingredients. Spread on split buns. Add ham and cheese. Wrap each sandwich in foil. Bake at 350°F for 15 minutes.

37. PARTY HAM SANDWICHES

Add: Buy shaved or very thin sliced ham, about 1/2 pound. Very ... seem to get enough to eat. To serve, heat at 325 degrees for 15 or 20 minutes.

38. HAM FINGER SANDWICHES

Slice entire package of dinner ... Worcestershire sauce, mustard, poppy seed and chopped onion together. Spread ... of rolls. Layer ham and Swiss cheese over creamed ... and cheese is melty.

39. FROZEN HAM SANDWICHES

Mix first 5 ingredients and ... butter spread. Add ham and cheese slices. Can freeze ... (frozen) or 30 minutes (thawed). Slice and serve warm.

40. HAM SANDWICHES

Melt butter, poppy seeds, onion and Worcestershire sauce together. Prepare sandwiches. Wrap in foil. Freeze. ... at 350 degrees for 20 minutes.

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