Karin Calloway

Food columnist for The Augusta Chronicle.

Ham and Swiss Hawaiian Bread a hearty sandwich

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I’ve prepared little ham-and-Swiss-stuffed party rolls for years. They’re always a hit at holiday parties, so this week I’m giving a way to enjoy this flavorful combination when there’s no party on the calendar.

Ham and Swiss Hawaiian Bread  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
Ham and Swiss Hawaiian Bread

This week’s Ham and Swiss Stuffed Hawaiian Bread turns the combination into a hearty sandwich that feeds a crowd. The bread for the rolls is usually finger rolls or Hawaiian rolls, so for the sandwich, I use Hawaiian bread.

Instead of cutting the loaf in half, I cut it into thirds, discarding the middle section or saving it for another use. The bread makes great croutons or breadcrumbs. Cutting the bread in half instead of thirds before assembling the sandwich would make for a sandwich with too much bread.

The bread is brushed with butter, sugar, yellow mustard, poppy seeds and dried minced onion.

The sandwich can be prepared ahead and then wrapped in foil and frozen. Pop it into the oven and bake for 45 minutes. Alternately, if you don’t freeze the sandwich, it’ll take just 30 minutes to bake.

A fruit salad or big tossed salad can complete your menu.

HAM AND SWISS STUFFED HAWAIIAN BREAD

½ cup (1 stick) butter or margarine

2 tablespoons sugar

2 tablespoons prepared yellow mustard

1 tablespoon poppy seeds

2 teaspoons dried minced onion

1 loaf Hawaiian bread, cut in thirds horizontally, middle third discarded or reserved for another use

½ pound sliced deli ham

¼ pound sliced Swiss cheese

Preheat oven to 350 degrees.

Combine butter, sugar, mustard, poppy seeds and minced onion in a small sauce pan. Simmer for a few minutes and then remove from the heat.

Place the bottom portion of the Hawaiian loaf on a cutting board. Brush one-fourth of the butter mixture over the cut side of the portion of the loaf. Top with the ham followed by the cheese. Brush the cut side of the top portion of the loaf with one-fourth of the butter mixture and place, cut-side down, on top of the cheese. Slice the sandwich into 6 wedges. Place a large piece of foil on a flat work surface. Move the sandwich to the foil and then drizzle the remaining butter mixture over the top. Wrap tightly and bake for 30 minutes, until cheese is melted.

Makes 6 servings.

Note: Can be prepared ahead, wrapped in foil (unbaked) and then baked frozen and wrapped in the foil for 45 minutes.

WHAT’S COOKING?

Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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