Hot Ham and Cheese Sandwich Casserole {Using King’s Hawaiian Rolls}

It’s taken over five years for me to make a recipe that was first mentioned to me by a friend at work in 2005. This particular recipe was SO good, that not only have I heard about it from that friend, other coworkers have mention it as well.

“You’ve got to try this ham and cheese sandwich thing Missy makes”

“I don’t know what’s in it, but that baked ham sandwich recipe from Missy – it’s amazing!”

So, finally, for Jack’s birthday party (with 20 guests) I made it. Them, I made them. TWO delicious, gooey, warm baking dishes of Hot Ham and Cheese Casserole using using King’s Hawaiian Rolls. And ooohhhh….were they good.

Ham and Cheese Sandwich Casserole using King's Hawaiian Rolls

Prep: 15 minutes | Rest: 3 hours | Bake: 25 minutes | Yield: 48 mini sandwiches

2 24-packs King’s Hawaiian Rolls (Party Potato Rolls are an okay substitute)
1 pound shaved Virginia ham
24 slices Swiss cheese
1-1/2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried onions
2 teaspoons poppy seeds

Ham and Cheese Sandwich Casserole using King's Hawaiian Rolls


Slice the King’s Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.

In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours – or overnight (better).

Ham and Cheese Sandwich Casserole with King's Hawaiian Rolls

When You’re Ready to Bake:

Preheat the oven to 350°F. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.
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  1. says

    I have made this before, but mine were so greasy, we couldn’t eat them. I don’t know what I did wrong, but I have seen this on the internet many times & haven’t seen any bad comments about it, so just wondering what I did wrong.

    • Anonymous says

      Did you use real butter? Margarine is made from different kinds of oils. This causes that greasy/oily taste and texture.

    • Dell Cole says

      You do have to use real salted butter, these little sandwiches are so good. They just makes your taste buds do a dance with every bit.

  2. Anonymous says

    Did you make TWO pans, dividing the butter mixture among them both? I’ve seen several posts using 1/2 CUP of butter (1 stick) for one pan.

  3. Anonymous says

    Wondering, do you think a pizza version of this would work? Pepperoni, salami, mozzerella, squish of sauce..??? Kid party coming up….

    • (a)Musing Foodie says

      Hmmm… That’s not a bad idea! I’ve never tried it with another combo. What did you decide?

  4. Tay Day says

    I just made these sandwiches and our whole family loved them!!!! However, I made mine with 1/2 cup of butter ,brown sugar (2 T), some onion power (pinch), garlic and honey Dijon mustard. I just spooned over top and they were not greasy or soggy!


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