Recipe of the Week: Hawaiian Hot Ham and Cheese Bites

An online friend recommended this recipe years ago and somehow I overlooked it until just recently.  But as I read through it, my imagination kicked in and I was tempted to give them a try as soon as possible.  We had them last week and they lived up to their billing as amazing sandwiches.  I am recommending just one tiny change from the original recipe, which is in noted in the directions below. These would be great on a buffet (and I'm already putting them in my list of go-to recipes for holiday gatherings.) 


Give them a try now; I bet we'll both show up with a plateful of them at the next potluck we're invited to!

Hawaiian Ham and Cheese Bites

Ingredients:
1 package King's Hawaiian rolls (original or wheat - I used wheat)
1/2 pound shaved ham (I used honey ham and diced it into shreds)
6 slices baby Swiss, cut into quarters
1/4 to 1/2 cup butter, melted (I used the full stick/half-cup)
1 teaspoon Dijon mustard
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Directions: 
Preheat oven to 350.

Remove the rolls from the plastic sleeve and flatten the sides of the cardboard tray.  Use a bread knife to cut the entire rectangle of rolls in half horizontally; set aside the tops.  Place the bottoms (still attached together if possible), in a 9x12 or 7x 12 glass baking dish.  Sprinkle the shredded ham evenly, then top with the cheese squares.

Mix together the butter, Dijon, dry mustard and Worcestershire sauce together.  (Here's where I part ways with the original directions:  I suggest you flip the tops over and use a brush to brush on at least half the butter mixture.)  Place the tops on the meat and cheese.  Pour the rest of the butter mixture over the top (or all of the mixture if you follow the original steps.)  Place in the oven and bake uncovered for 15-20 minutes.

Just in case you're not familiar with Hawaiian rolls, here's what they look like:

You'll find them usually in the deli section, rather than the bread section of your grocery store.  They also make great "buns" for mini hamburgers/sliders.

Happy eating!

Recipe of the Week: Sloppy Joes

Sloppy Joe sandwiches are one of those foods you either love or loathe.  It is a sure bet my sides will hurt from laughing when I watch SNL's "Lunch Lady Land" skit with Adam Sandler and Chris Farley, which - in a twisted way - celebrated this humble and much-maligned school lunch staple of the 60s and 70s.  Remember?

"Sloppy joe.
Slop, sloppy joe.
Sloppy joe.
Slop, sloppy joe.
Come on.
Sloppy joe.
Slop, sloppy joe...."

Of course, if you haven't seen the skit, that won't make sense.  If you're not a fan of Adam Sandler's brand of low-brow humor, you won't laugh when you do see it.   But I have to consider it one of Chris Farley's most memorable characters (but not as good as the motivational speaker who lived in a van, down by the river.)

I digress.

Where were we?  Ahhh yes.  The sandwich.

I am not a fan of the MSG-laden canned concoction found on store shelves (although I confess I've bought the stuff in a pinch.)

This version - which I adapted from Once-a-Month-Cooking with a few changes - is fast, easy and delish - as long as I have chili sauce on hand, I can count on it as a go-to meal when we're scrambling for something to throw together.  (OAMC gives make-ahead freezing instructions, but do we need to make it ahead of time?)

Sloppy Joes (aka Joes to Go)

Ingredients:
1 pound lean ground beef
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1 tablespoon minced garlic
salt and pepper to taste
1/2 cup chili sauce
1/4 cup brown sugar
1 tablespoon white vinegar
1 tablespoon prepared mustard (or more, to taste)
1 8-ounce can tomato sauce
Hamburger buns

Directions:
Brown ground beef, onion, bell pepper and garlic.  Drain.  Add additional ingredients and bring to a boil, then simmer for 10 minutes, stirring occasionally.  Spoon on buns to serve.  (Toasted buns are best.)  Makes 5-6 sandwiches.

Sloppy Joes. Is it plural or possessive: Joe's or Joes?  Either way, they're a fast, inexpensive and fun meal for families on the go and a trip down memory lane for those of us who grew up eating the cafeteria version.

Happy cooking!

Recipe of the Week: Open-Faced Reubens

In honor of St. Patrick's Day tomorrow, here's our family's favorite take on the classic corned beef sandwich. (We're not big fans of the traditional corned beef and cabbage dishes that are often associated with the day.)  Since it is made with Italian or French bread, it should probably be referred to as "Reuben-esque."  Just don't confuse it with Rubenesque paintings, although the sandwich, much like many of Peter Paul Rubens' subjects, is unabashedly large and nekkid (errr, open-faced.)

Rubens definitely didn't believe
in airbrushing his models

The original recipe uses a full-size loaf of bread. It is big enough to feed 4-6 or more, but you can scale it back by using a smaller loaf. It lacks the characteristic flavor of rye bread, but the trade-off is a softer sandwich, since rye is typically a little dry and chewy.  Our family prefers Italian or French, and a little caraway can give it that Reuben flavor without overpowering the rest of the sandwich ingredients.

Open-Faced Reuben Sandwich

Ingredients:
1 loaf French bread, sliced horizontally
Thousand Island or Russian dressing (or mayonnaise and Dijon mustard to taste)
1 pound deli corned beef, sliced thin
1/2 pound Swiss cheese, sliced
1 small can sauerkraut, drained
caraway seeds (optional)

Directions:
Start broiler. Thinly spread both halves of the bread with dressing, or substitute mayonnaise and Dijon mustard. Place bread under broiler and allow the dressing to bubble and outside edges to toast slightly.

Remove from oven. Divide corned beef between the two halves and layer it evenly on the bread. Spread half of sauerkraut on each half and sprinkle with a little caraway if desired; top with cheese slices to cover.

Place under broiler and broil for 5-7 minutes or until bubbly hot all the way through. Slice into 2-inch thick wedges and enjoy with some garlicky pickle wedges, potato or pasta salad, or thin and crispy chips.

Ever wonder where the classic grilled Reuben got its name?  Apparently it was an early 1900s creation of Arnold Reuben, who owned a deli near Broadway in New York City.

Happy wearin' o' the green!