Ham, Swiss and Poppy Seed Sandwiches

1½ c. butter or margarine at room temperature
¼ c. prepared yellow mustard
¼ c. + 1 T. poppy seeds
1 pkg. (24 count) small sandwich buns (dinner buns can be used, just have to slice with serrated knife)
3 – 3½ pounds thinly sliced ham
1½ - 1¾ pounds sliced Swiss cheese

Combine butter, mustard and poppy seeds. Spread on both sides of buns. Layer about 1 ounce ham and ½ ounce cheese on each bun. Close sandwiches and wrap in foil, 2 to a package. Refrigerate or freeze. When ready to serve, heat in 350º oven for 20 – 25 minutes, if refrigerated, 30 – 35 minutes if frozen. Make 12 servings, 2 sandwiches per serving.
Note: If you have some of the spread mixture left – this depends on how generously you spread it on the buns – it can be frozen to use the next time you make these.

The original recipe came from my Aunt Mary, Mom's sister. Mom used to make these for parties. She liked them because they were make ahead and just had to be heated at party time. Also, because they were wrapped in foil, she would pile them in a bowl or basket and they would stay warm for a long time. Actually the original recipe had 2-3 T. grated onion in the poppy seed mixture, but we kids didn't like that, so she'd make some up for us before she added the onion. I probably ought to try them with some onion sometime, but it's like fixing something that's not broken.

These also became quite a favorite with the folks who came to our W.O.W. (What's On Wednesdays) dinner that preceded other Wednesday activities at Morton Memorial UMC. I was in charge of the kitchen for 5 years. The rest of the menu when these were served: raw veggies (usually carrots, celery sticks, green peppers, and grape tomatoes), chips, and fruit salad. The W.O.W. kitchen crew liked this dinner for ease of preparation and clean up!

Thanks, Michelle, for requesting the recipe. Hope the folks you fix these for enjoy them!