Sticky Ham, Turkey and Cheese Sandwiches

• portions: 12 servings
• temps actif: 30 minutes
• temps total: 50 minutes

Ingrédients

For the sauce:

1 stick (8 tablespoons) unsalted butter

2 tablespoons packed dark brown sugar

1 tablespoon whole-grain mustard

1 tablespoon prepared horseradish

1 tablespoon Worcestershire sauce

1 tablespoon poppy seeds

For the sandwiches:

1 tablespoon unsalted butter

1 (12-count) package Hawaiian sweet rolls, halved across the equator

8 ounces sliced bone-in ham

8 ounces sliced roasted turkey breast, preferably no-salt-added

8 ounces sliced smoked Gouda cheese

12 dill pickle chips

Instructions

Step 1

Make the sauce: In a medium (3-to-4-quart) saucepan over medium heat, melt the butter. Add the brown sugar, mustard, horseradish, Worcestershire sauce and poppy seeds, and bring to a simmer, stirring frequently to combine the ingredients. Reduce the heat to low and simmer, stirring occasionally, until fragrant and slightly thickened, 1 to 2 minutes. Remove from the heat.

Step 2

Assemble the sandwiches: Grease the bottom and sides of a 9-by-11-inch baking dish with the butter.

Step 3

Place the bottom half of the buns in the prepared baking dish so they fit snugly. Alternate layering the ham, turkey and Gouda, about 5 to 6 slices per layer for a total of 6 layers, or until you run out of ingredients. Place 1 dill pickle chip atop each sandwich, and cap with the top half of the rolls.

Step 4

Score the top of the rolls along their seams, taking care not to cut all the way through, so the sauce can seep inside. (This also allows for easier serving of individual portions.) Pour the sauce all over the sandwiches, and use a brush or spatula to spread it evenly. Cover with foil and refrigerate for at least 1 hour and up to 12 hours.

Step 5

Bake the sandwiches: When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees. Remove the baking dish from the refrigerator and let sit on the counter while the oven preheats.

Step 6

When the oven is ready, transfer the dish (still with the foil) to the oven and bake for 15 minutes. Remove the foil, and continue baking for another 15 minutes, or until the sauce caramelizes on top. Remove from the oven and serve hot or warm, or cover with a dish towel and leave at room temperature for up to 2 hours for snacking.

Notes

These warm ham, turkey and cheese sandwiches make an ideal crowd-friendly appetizer or snack while everyone awaits a holiday meal. Post local dining reporter Warren Rojas adapted his mother-in-law’s recipe for ham and Swiss sandwiches, adding turkey and Gouda, as well as horseradish and whole-grain mustard for extra punch, and pickles for a bright burst of acid.

Make ahead: The assembled sandwiches need to be refrigerated for at least 1 hour and up to 12 hours.

Storage: The sandwiches are best eaten right away, but can be wrapped in foil and refrigerated for up to 4 days. Reheat in a 350-degree oven until warm and slightly crisped.

Substitutions

Prefer a smoky flavor? >> Try Black Forest ham.

Want more spice? >> Use herb- or pepper-crusted turkey.

Smoked Gouda >> sliced Gruyère or Havarti.

Nutrition

• Taille de Portion: Per sandwich (using no-s
• Calories: 315
• Lipides Totaux: 20 g
• Lipides Saturés: 11 g
• Cholestérol: 85 mg
• Sodium: 473 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 9 g
• Protéines: 16 g