A duo of Poppy Seed Sandwiches

I will begin this recipe with a warning: These little sandwiches are addictive. Very addictive. They are delicious straight from the oven or at room temperature. An added bonus is that they are very simple to assemble and your family and guests will be impressed.  

2 - 12 count packages of Hawaiian Dinner Rolls (I used the buttery flavor)

1/2 pound shaved Virginia ham

1/2 pound shaved roasted turkey

1/2 pound thinly sliced Swiss cheese

1/2 pound thinly sliced Provolone cheese

Grey Poupon Country Dijon Coarse Grain Mustard

French's Dijon with Chardonnay Mustard

1 stick butter
1 T. Worcestershire sauce

1 t. dried onion flakes

1 1/2 T. poppy seeds

1/4 cup brown sugar

Line a 9 x 13 baking dish with parchment paper and carefully slice open one package of the rolls and place in bottom of the dish.

Then, layer on ham slices.....

And then layer on the Swiss cheese slices....

On the top half of the rolls, spread a thin layer of Country Dijon Mustard

And replace the top of the rolls.

Now let's do the turkey...

And the Provolone cheese....

And add a thin layer of Dijon with Chardonnay Mustard and replace the tops of the rolls....

In a small saucepan, melt the butter and add the remaining ingredients and stir over low heat until the sugar has melted.

Using a pastry brush, coat the top of the sandwiches with the buttery poppy seed mixture.

Cover with foil and refrigerate for at least an hour or overnight. If you have hungry ones nearby, you may go ahead and bake at this point.

Preheat oven to 375. Bake for 15 minutes until the cheese is all melted and gooey. Remove the foil during the last few minutes of baking.  

There are dozens of variations of these sandwiches. I would be hard pressed to know where to start to give credit.