Griff's Kitchen

Ingredients:

• 3/4 cup melted butter
• 1 ½ tablespoons Dijon mustard
• 1 ½ teaspoons Worcestershire sauce
• 1 ½ tablespoons poppy seeds
• 1 tablespoon dried minced onion
• 24 mini sandwich rolls
• 1 pound thinly sliced cooked deli ham
• 1 pound thinly sliced Swiss cheese

Procedure:

• Preheat oven to 350 degrees F°
• Grease a 9×13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion.
• Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.
• Layer about half the ham onto the rolls.
• Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer.
• Place the tops of the rolls onto the sandwiches.
• Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.
• Slice into individual rolls through the ham and cheese layers to serve.

Ingredients:

• Capicola
• Genoa Salami
• Ham
• Pepperoni
• All-Natural Mozzarella
• Black Olives
• Iceberg Lettuce
• Tomatoes
• Onions
• Red Wine Vinaigrette
• Bread

 Procedure:

• Apply dressing to both sides of opened bread loaf
• Place onions and olives on the two halves of the sandwich in open-face style
• Arrange the meats and cheese on the sandwich in an open-face style
• Toast the sandwich until the edges of the bread just slightly char (cheese should be melted)
• Remove sandwich from oven and finish with lettuce and tomato