This is my hands-down favorite sandwich recipe for potlucks and parties.  It is easy to assemble, can be made in advance, and is beloved by everyone in my family.

These sandwiches are a great addition to a food spread any time of the year, but I am particularly fond of making these in the summer because they pair so well with fresh fruit and cold beverages.

Also this recipe multiplies proportionally by the dozen.   Making it an easy meal to nourish the people around your table as you enjoy good conversation and lazy summer evenings.



  • 1 pkg (12 count) Hawaiian bread rolls
  • 1 pound shaved Black Forest ham
  • 5 ounces shredded Gruyere cheese
  • 8-oz tub of chive & onion cream cheese
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons dried minced onion, divided
  • 1/4 cup grated Parmesan cheese


  • Cut the rolls in half.  Place roll bottoms of a 9 x 13 baking pan.
  • Fold equal amounts of ham on each roll bottom.
  • Sprinkle Gruyere evenly over ham.
  • Spread a generous amount of cream cheese on the top of the rolls.  (You will not use all the cream cheese.
  • Place tops on the prepared bottoms, making sandwiches.
  • In a small bowl, combine melted butter, Worcestershire sauce, 1/2 tablespoon divided onion, and Parmesan cheese.  Pour over sandwiches.
  • Sprinkle remaining dried onion evenly over the top.
  • Cover with foil and let the sandwiches sit for at least 20 minutes, or in the refrigerator over night.
  • Place covered sandwiches in a preheated 350 degree oven.  Bake for 15 minutes.
  • Uncover and bake for 5 more minutes, or until the cheese is melted, gooey, and golden on the edges.


Published by Wendy Kessler

The table is my favorite place to gather. It is where family & friends are nourished by good food and good conversation, as the sacred and the ordinary intersect over meals served daily.


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