Submitted by Robert Moore, Bridgemill TC, Mixed Doubles B4
| 3/4 | cup butter |
| 1 1/2 | Tbsp. Dijon mustard |
| 1 1/2 | tsp. Worcestershire sauce |
| 1 1/2 | Tbsp. poppy seeds |
| 1 | Tbsp. dried minced onion |
| 24 | mini sandwich rolls |
| 1 | lb. cooked ham, thinly sliced |
| 1 | lb. Swiss cheese, thinly sliced |
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. In a bowl, mix butter, Dijon mustard, Worcestershire sauce, poppy seeds and dried onion. Separate rolls and place bottom pieces into prepared baking dish. Layer about half the ham onto rolls. Arrange Swiss cheese over ham, top with remaining ham slices. Place tops of rolls onto sandwiches. Pour mustard mixture evenly over rolls. Bake until rolls are slightly browned and cheese has melted, about 20 minutes. Slice into individual rolls to serve.
