Okay, folks.  This is the easiest recipe I’ve shown you thus far.  And some of the (very few) ingredients might seem a little strange to you, especially when mixed together and spread onto a bun of deliciousness.

But you want to make these.  Trust me.

These mini hammy sammies are perfect for dinner in front of a movie with a cold beer.  Or munchin’ on while watching a favorite sporting event with a cold beer.  Or enjoying out on the deck on a balmy night with a cold beer.

Catch my drift?

They’re pretty casual, very quick, and, since they’re easy to make in bulk, would work really great for a party appetizer.

The original Mini Ham and Cheese Roll recipe is found here.  I hardly change a thing.  (Except, you’ll see in this one particular instance, I thought I had poppy seeds when I did not, in fact, have poppy seeds.  Please excuse this horrible lapse in judgement and don’t make the same mistake.)

*You definitely want to halve this recipe if you’re just making it for a couple people.  The full recipe below makes 24 mini sammies.

WHAT YOU NEED:

• 2 Tbsp. dried minced onion
• 1 Tbsp. prepared mustard
• 2 Tbsp. poppy seeds (Don’t forget these – they’re great.)
• 1/2 cup butter, melted
• 24 dinner rolls
• 1/2 pound chopped ham (I just use sliced deli ham)
• 1/2 pound thinly sliced Swiss cheese

Missing from the family photo:  Butter (he was getting nuked) and Poppy Seeds (they’re probably off at a bar somewhere tossing shots and hitting on wildly inappropriate women – it’s like pulling teeth to get them to come to these reunions).

DIRECTIONS:

1.  Preheat oven to 325-degrees F (more like 315 in our case – our oven cooks hot).

2.  Melt the butter in a bowl.  Just a lil’ tip:  If you use a microwave, it’s easier to cut the butter up and cover it with a paper towel so it doesn’t splatter.

3.  Add your minced onion, mustard, and poppy seeds (IF they’d bothered to show up) to the melted butter and give it a good stir.

4.  Line a baking sheet with foil, then split the dinner rolls.  It’s easier if you leave them attached to each other in groups of 2, 4, or even all 8.  That way you can spread everything on ’em and it doesn’t drip through while they’re baking.  Just cut them apart when you’re done.

5.  Here’s where we deviate from the original directions a bit.  The original directions say to spread our butter mixture over the top of the buns, but we like to be sneaky and put some inside the buns as well.  Let’s be honest – these aren’t exactly healthy.  So why not just go all-out?

6.  Assemble the sandwiches by adding the ham and cheese.  (I’m sure you could’ve figured out where this is going by now, but I like to spell things out.  You know, just in case…)

7.  Close ’em up and spread or drizzle more of the butter mixture on top.  This is necessary so your buns don’t dry out in the oven.  Nobody likes dry buns!

Pretend there are lovely little black poppy seeds adorning the tops as well.  It just feels like something is missing without them.

8.  Bake them for about 20 minutes until the cheese is ooey, gooey, melty and delicious.

9.  Pop ’em on a plate and enjoy!  And don’t forget the beer.