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1
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.
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2
To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent.
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3
Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar.
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4
Stir until brown sugar is melted into the sauce.
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5
Remove from heat and stir in parsley.
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6
Set marinade aside.
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7
Slice the buns in half.
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8
Spread bottoms of buns with a thin layer of horseradish mayonnaise.
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9
Fold ham slices to fit the bottom of each bun.
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10
Repeat with Swiss cheese slices, folding to fit buns.
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11
Replace bun tops.
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12
Place ham and cheese buns into prepared baking pans.
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13
Pour marinade evenly over both pans of buns.
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14
Cover tightly with foil. Refrigerate overnight.
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15
Preheat oven to 350u00b0F
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16
Bake marinated buns covered for 25 minutes.
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17
Remove foil and bake an additional 10 minutes.
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18
Notes: Use pre-baked dinner rolls.
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19
If you make your own yeast dinner rolls, all the better.
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20
If you're on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time).
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21
Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut.
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22
You can use regular mayonnaise if you need to avoid horseradish.
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23
For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite.
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24
Just be sure it is sliced very thin and use a high-grade, low-moisture ham for best results.
