1 lb. sliced ham (I like Plumrose)
1 lb. sliced Swiss cheese
1 pkg. petite potato rolls
1/2 cup (1 stick) butter, divided
1/2 small onion, finely minced
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1 1/2 tbsp. poppy seeds

Preheat oven to 325°F.

Melt 1/2 stick of butter in saucepan. Cook minced onions in butter until translucent. Remove from heat. Add Worcestershire sauce and Dijon mustard. Mix well. Set aside.

Split rolls lengthwise. Spread onion/butter mixture over bottom half of rolls. Sprinkle with poppy seeds. Place ham and Swiss cheese on top of poppy seeds. Replace tops of rolls.

Melt remaining 1/2 stick of butter and brush over the top of assembled rolls. Cover with foil.

Bake at 325°F for 20 to 25 minutes until rolls are golden brown and Swiss cheese is melted.

Remove from oven and let cool slightly. Cut into individual rolls with sharp knife. Serve while warm.

Submitted by: Ed Cary