A traditional batch begins with twelve soft dinner rolls, twelve slices of ham, and six slices of Swiss cheese. For the buttery topping, you’ll need half a cup of melted butter, one tablespoon of Dijon mustard, one tablespoon of Worcestershire sauce, and one teaspoon each of garlic powder and onion powder. Poppy seeds and mayonnaise are optional. These simple ingredients create a savory mixture that gives the sandwiches their distinctive flavor.

Start by slicing the rolls horizontally as one connected slab rather than separating each roll. Place the bottom halves in a baking dish and arrange the ham evenly over them. Add the Swiss cheese, then place the tops back over the filling. In a small bowl, stir together the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Brush the seasoned butter generously across the tops of the rolls.

Cover the dish tightly with foil and bake at 350°F for ten to fifteen minutes. The goal is to heat the sandwiches and melt the cheese without drying out the bread. Remove the foil and bake for another five minutes, allowing the tops to become lightly golden. Give the sandwiches a minute to rest before cutting them apart and serving. The result is warm, buttery bread surrounding melted cheese and savory ham.

One reason the recipe has lasted is that it is incredibly adaptable. Ham can be replaced with turkey or roast beef, while Swiss cheese can be exchanged for cheddar or provolone. Herbs can be added to the butter for extra flavor. The sandwiches pair easily with salad, coleslaw, chips, pickles, or soup. Leftovers can stay refrigerated for three to four days, and an assembled tray can be frozen before baking. What began as practical food for grieving families eventually became something much more universal: an easy meal that allows one person to feed an entire room without spending hours in the kitchen.