Not-So-Classic-Ridiculous Ham & Cheese Sandwiches

By • October 18, 2011 • 39 Comments

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Author Notes: This savory ham & cheese treat is delicious and satisfying any time, hot from the oven in the morning, to lunch at room temperature and even the next day out of a cooler, they travel well.

The recipe is a savory take on my Cherry-Almond Cinnamon buns (found onsite) that follow a sticky bun technique = placing prepared raw buns over a syrup before baking and inverting; instead, however, these raw savories are placed over melted butter, cheese, finely minced sweet red peppers and scallions to accentuate the savory flavor.
lapadia

Makes 6 very large rolls and can easily be made into 12 smaller rolls

  • DOUGH – WET INGREDIENTS
  • In a 2 cup measure, stir to combine the following ingredients:
  • 1/3 cup dry powdered milk
  • 1 cup warm water
  • 2 tablespoons butter - melted
  • 1 egg – lightly beaten
  • DOUGH – DRY INGREDIENTS
  • In the work bowl of a mixer fitted with a dough hook, combine:
  • 2-3/4 cups bread flour
  • 1 packet Rapid Rise yeast
  • 1 teaspoon sugar or (optional) 1 teaspoon Diastatic Malt Powder - I order mine from King Arthur
  • 1 tablespoon finely minced fresh rosemary (preferred)
  • OR 1 teaspoon dry rosemary and the salt (below), crushed together in a mortar and pestle
  • 1 teaspoon salt
  • BUN & FILLING INGREDIENTS
  • Prepare the filling ingredients and set aside until ready to assemble the roll
  • 1/2 pound thinly sliced Black Forest Ham. Note: enough to cover a 9x12 raw dough rectangle
  • NOTE: Combine the following cheeses - to be divided between the filling and topping
  • 1/4 cup micro-plane grated hard cheese such as Parmesan
  • 3 cups combined, shredded mozzarella, Jarlsberg and a cheddar mixture
  • NOTE: Combine the following 2 ingredients - to be divided between the filling and topping
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped scallions
  • 4 tablespoons butter
  1. Start your KitchenAid with dough hook attached on low speed and slowly add the wet ingredients to the dry. When the dough forms a shaggy ball let it rest, covered, for 10 minutes, resume processing the dough, increase your speed to medium.
  2. Stop the machine periodically to scrape the dough off the hook, if needed. Mix until the dough is pulling away from the sides of the bowl, add more flour if needed, but keep in mind that this dough should be soft; on the wet side.
  3. Turn out onto a lightly floured work surface and knead until smooth and soft, adding a sprinkling of extra flour if needed to keep from sticking to your hands.
  4. Form the dough into a round and place into a lightly greased bowl, cover with plastic wrap and let rise until doubled in size – about an hour.
  5. Punch down and knead the dough. Cover and let rest for 15 minutes to 1/2 hour.
  6. Meanwhile, melt the butter and prepare baking dish. In a 9 x 13 baking dish brush with 2 tablespoons of the melted butter, sprinkle half of the red pepper/scallion mixture and 1 cup of the cheese mixture. Set aside until needed.
  7. On a lightly floured counter; press the dough into a 9x12-inch rectangle. Brush with one tablespoon of butter.
  8. Layer the dough with remaining filling ingredients, starting with the ham, then cheese followed by the red pepper/chopped scallions.
  9. Starting with the longest end of the rectangle, roll up and pinch the seam together.
  10. For 6 large rolls, cut the dough roll every 2 inches and assemble them into the baking dish. Brush with remaining butter. Note: cut into 1 inch slices for 12 smaller rolls.
  11. Cover buns with plastic wrap and rise for an hour or until doubled. Preheat oven to 325 degrees.
  12. Bake for 35-40 minutes.
  13. Let buns sit in the baking dish for 10 minutes; take a spatula around the edges to loosen (if needed).
  14. Let buns sit 10 more minutes and then invert the baking dish onto a platter, let sit 5 minutes and then pull the buns apart.
Jump to Comments (39)

Comments (39) Questions (0)

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9 months ago Muse

These look divine and I still have not had lunch...may try to make them right now! Thank you for this recipe.

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9 months ago lapadia

Hi Muse, Thanks, I am thrilled you found these and may be trying them very soon; would love your feedback :)!

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about 1 year ago sarah

I have made this about five times, as my son loves these rolls. I leave out the rosemary, pepper, and onion out of sloth. They are so delicious and you can get all the clean-up done while they bake so that you are free to fall into a carb coma after you're done eating.

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Hi sarah! I'm thrilled you and your son love these rolls. As for leaving out the rosemary, etc., I believe recipes are for tweaking, so tweak on! PS-I love that..."carb coma." :)

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about 1 year ago ktchnninja

Just now coming across this. Looks like a great make-ahead breakfast recipe to try for overnight guests!

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about 1 year ago lapadia

Hi, Yes making these ahead work nicely, enjoy!

Junechamp

over 1 year ago ChefJune

June is a trusted source on General Cooking.

now why didn't I see this recipe before? Sounds so delicious ad so easy. Now I can't wait for a road trip to take these along!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Hi CJ! I'm glad you found them, thanks, and enjoy!!

Dsc00426

almost 3 years ago vvvanessa

oh. my. yum.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks for the "yum", 3V!

Dsc00426

over 1 year ago vvvanessa

I would sooooo take these on a road trip!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Hello Ms.V, we will just have to figure out how to make that happen!! xo

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So wonderful, love these.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Morning! You know, this is the savory version of my Cherry Almond Cinnamon Rolls..very easy to make if you like working with yeast dough. :)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love yeast dough, thats great to know. My grand daughters are exact opposites one likes sweets the other doesn't I could do half the dough with the savory recipe and the other half the sweet rolls. Brilliant!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Where the actual yeast dough ingredients vary a little between the two is: For the SWEET version the wet ingredients have some honey. For the SAVORY version (no honey in wet ingredients) but the dry ingredients include rosemary and a teaspoon of granulated sugar or malt powder.

Cakes

almost 3 years ago Bevi

These look terrific!!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, Bevi! Would love to hear back if you try them :)

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almost 3 years ago VanessaS

I made these for breakfast this morning and they were so good! I didn't have ham, so I used diced kielbasa instead. Will definetly be making these again!

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almost 3 years ago lapadia

HI VanessaS! Love hearing back from you, thanks, so glad you liked them. Yum your kielbasa idea sounds delicious!

Buddhacat

almost 3 years ago SKK

Great recipe L - can I use something other than powdered milk? Don't want to go to the store.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Hi, SKK! Well in that case I would use 1 cup of milk 1% or 2 in place of the water.

Buddhacat

almost 3 years ago SKK

Thank you Lapedia!

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almost 3 years ago lapadia

The "madness" in my mind made me HAVE to try and type in a reply under mrslarkin's comment...I am hitting the ADD button, now, to see if it worked. Have a nice day everybody!!!!

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almost 3 years ago lapadia

:) OCD hard at work, thanks mrslarkin!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Hmmm, hey mrslarkin, I actually added my comment in the proper box, like in below your comment :) Glitch, Glitch!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

whoa, i just hit the reply to your comment and now i'm typing over your face. there should be a special OXO prize for the person who can find the most bugs. hehe.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

LOL, mrslarkin!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Wow. And yum.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, aargersi, they are fun to make, too! :)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Nothing ridiculous about these yummy rolls, lapadia you are a genius!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Awww thanks, sdebrango!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow, lapadia! My tummy is rumbling looking at this recipe.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Oh my, so that is what I was hearing a little bit ago :)

Nog

almost 3 years ago Niknud

This is total, wonderful, insane maddness. I love it!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

He-he, Niknud, and thanks!

Dscn3274

almost 3 years ago inpatskitchen

Lapadia - I want these now!!!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Yes, IMP, I remember all your cheesy goodness recipes!!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

good Lord, you're like a brilliantly-mad scientist! These look ridonkuliciously good, lapadia.