french creek kitchen
Toasty Ham and Gruyere Pull-Apart Sandwiches
1 pound fully cooked ham
6 oz gruyere, shredded
18 bread and butter pickle slices (optional)
1 cup mayonnaise
1/2 cup honey mustard or dijon
2-9 packs of Hawaiian slider buns
3 tablespoons butter, room temperature
Preheat oven to bake at 400 F.
Thinly slice the ham then trim into 18 pieces that fit on each of the buns, a little overhang is fine. Lay two long pieces of foil on your counter that are each long enough to wrap around and enclose a package of buns. Butter one piece of foil with 2 tablespoons of the butter, leaving a 1 inch border around the edge. Repeat this process with the remaining 2 tablespoons of butter on the other piece of foil. Move the buns to the front half of the foil and open them up by placing the top, cut side up, on the upper portion of the foil.
Combine the mayo and mustard in a bowl. Smear 1/4 of the mustard on bottom halves of the buns and another 1/4 on the top half. Place 9 slices of the ham on the bottom of each bun, followed by 1 pickle slice (if using). Then sprinkle half of the cheese over to top in an even layer and then place the top buns on top. Bring the foil up over the top and wrap them in a package by folding up the sides and the front seam. Place on a sheet pan.
Repeat buttering and sandwich assembly with the second pack of buns on the second piece of foil.
At this point you can refrigerate the sandwich packages until ready to bake, or bake them immediately.
Move the sheet pan with the sandwiches to the oven and bake for 25-30 minutes or until the cheese is melted throughout the sandwiches and the bottoms are golden brown, toasty and crispy. Serve while hot.
Any leftovers can be refrigerated and then reheated in the microwave.