Hello friends! I know I am overdue for a new recipe and I apologize. My birthday was last week and I was busy celebrating (because if you only celebrate for only one day, you’re doing it wrong). The weekend beforehand my wonderful husband took me to my favorite city, Savannah, for a weekend getaway where we were joined with some of our best friends and my sister. The party continued through last weekend when my mom got to come up to Atlanta and stay a couple days.
Needless to say, I haven’t had much time to write a post in while, but fear not as I am back on track now!
This is one of my all time favorites and its SO SIMPLE! You can make it using many ingredients you have on hand so it saves you a trip to the store AND saves you money. Not to mention it’s loaded with bread and cheese for that carb-y goodness we all love. Robert and I officially started the Fast Metabolism Diet this week (more to come on that in a later post) so we enjoyed bread and cheese while we could.
Not only is this easy to make, but it’s a crowd pleaser. It’s the perfect finger food when you’re hosting a party, or watching a game, or even if you just want to change up your usual lunch routine. I have made this for many football game viewing parties and they are all gone as soon as they come out of the oven, if that helps speak to how good they are.
You need 12 mini rolls (I personally prefer Kings Sweet Hawaiian Bread as this just seems to take these to a whole new level of deliciousness). For the meat I like to use 12 slices of honey ham, 12 slices of salami, and 12 slices of smoked turkey, (If you are like my husband and aren’t a fan of salami, you can substitute it for 12 slices of roast beef or you can use 12 additional slices of ham or turkey instead) You will need 6-12 slices of mozzarella or swiss cheese (depending on how big your cheese slices are compared to the rolls), 1/2 a cup of softened butter, 1 tablespoon of prepared mustard, 1 teaspoon poppy seeds, and 2 teaspoons of grated onion. You will also need a baking sheet and some tin foil.
First, mix together the softened butter, mustard, poppy seeds and grated onion in a small bowl. Be sure to only use softened butter and not melted butter so you get the right consistency and ultimately the right taste. (I doubled this recipe and made 24 rolls hence why you will see so much of the spread below.)
Then cut the rolls in half, making sure you keep them all connected.
Spread this mixture generously on the inside of both halves of the rolls.
I prefer to use deli meat for these, so I fold the meat into triangles/squares so one piece of each meat fits nicely inside each roll square and then you just layer with cheese.
Once the poor boys are assembled, wrap them in tin foil and bake at 350°F for 30 minutes (unless you are one of the weirdos that prefer cold sandwiches – then you can skip this step all together).
Once the centers are warm and the cheese is melted, cut these into 12 squares and serve while hot (they’re just as good after they’ve been reheated in the microwave too).
I love to serve these with ruffled potato chips and onion dip (1 package of Lipton’s dry onion mix and 1 16 ounce container of sour cream mixed together) and some cut veggies.
I hope you find this just as simple and delicious as I do and that this helps make preparing for that football party or lunches that much easier. You can easily double this recipe to serve a crowd.
Turkey Ham and Cheese Poor Boy 12 mini rolls 12 slices of ham 12 slices of salami 12 slices of turkey 6-12 slices of mozzarella or swiss cheese 1/2 cup butter 1 tablespoon prepared mustard 1 teaspoon poppy seeds 2 teaspoons grated onion 1. Mix butter, mustard, poppy seeds and onion in a small bowl. 2. Cut rolls in half and spread the butter mixture on the inside of both halves. 3. Fold and place 1 slice ham, 1 slice salami and 1 slice turkey on each roll. 4. Top with cheese slices. 5. Wrap in tin foil and bake at 350°F for 30 minutes.
Onion Chip Dip 1 package Lipton's dry onion mix 1 16 ounce carton of sour cream Mix onion mix and sour cream together until well blended. Refrigerate for at least 30 minutes before serving.