Best 8 German Ham Swisser Sandwich Recipes

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

HAM AND SWISS SANDWICH

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

GERMAN HAM-SWISSER SANDWICH

Steps:

• Mix softened butter, horseradish, mustard, onion, and poppy seeds together
• Spread it all on 4 slices of bread.
• Top each bread slice with 1 slice ham, 1 slice cheese, and then another slice of ham. Top with slice of bread.
• Butter tops and bottoms of sandwiches.
• Grill on both sides until hot and cheese melts.
• Serve hot.
• Pineapple rings grilled until lightly browned makes a great side to these sandwiches.

GARLICKY HAM AND SWISS

Steps:

• Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.

HOT HAM & SWISS OPEN-FACE SANDWICH

Steps:

• Heat oven to 450ºF.
• Toss asparagus with dressing; place in single layer on baking sheet sprayed with cooking spray. Bake 8 min. or until crisp-tender and lightly browned.
• Spread bread slices with mustard. Place in single layer on another baking sheet; top with ham, asparagus and cheese.
• Bake 2 min. or until cheese is melted.

FARMHOUSE HAM, CHEESE AND SAUERKRAUT SANDWICHES

Steps:

• Preheat oven to 350.
• In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside.
• On a foil-lined baking sheet, place six slices bread--first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese--do this on all six slices of bread.
• Brush remaining six slices of bread with melted butter; place on cheese--with butter side up, to make six sandwiches.
• Bake for 10 minutes (cheese is melted, bread is lightly browned)--turn once during that time.
• Remove from oven; slice diagonally, serve with pickles.
• SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese.
• NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham.
• CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers!
• BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!

BAKED HAM AND SWISS SANDWICHES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil.
• Split rolls; place bottoms in pan. Top each evenly with ham and cheese. Cover each with top of roll.
• In 1-quart saucepan, melt butter. Add onion, Worcestershire sauce and mustard; cook until onion is soft. Spoon over top of sandwiches.
• Bake 15 to 20 minutes or until cheese is melted.