Oh Gentle Readers, some recipes stand the test of time. As the daughter of a working mom, The Practical Cook learned quite a bit about make-ahead food. Welcome to ham and cheese tea sandwiches. They’re hot, buttery, and full of cheese. I’ll pause for a minute while you think about that.
I could probably just stop blogging there, but I will go on. I’ve updated the recipe from the church cookbook wonder it is (the amount of butter in the original would give Paula Deen pause), but this is still one of those “serve with a lot of veggies” kinds of items. The sandwiches are small, which lends itself to The Practical Cooks Junior serving themselves multiple times.
Thank you to The Practical Cook’s Mom for the recipe and for teaching me that it’s possible to work, mom, and cook.
Ham and Cheese Tea Sandwiches Recipe
I’ve cut the butter substantially, and I always use whole wheat bread when I can. The key here is the sauce, which is tangy but quite accessible even to young people. You can make these to the point of baking and freeze them, which is how I experienced them as a kid.
1 or 2 packages of small whole wheat dinner rolls or slider buns
6 oz package sliced deli ham
6 oz pkg Swiss cheese or Mozzarella or Gouda (go crazy, it all works pretty well)
3 Tablespoons mustard
1 T Worcestershire sauce
4 Tablespoons butter
1. Preheat oven to 350 (if making the sandwiches immediately).
2. Split buns lengthwise if using something that’s not pre-sliced.
3. Bring mustard, butter, and Worcestershire sauce to a gentle boil over medium high heat, stirring constantly. Take off the heat and pour over all layers of buns, tops and bottoms. (If you don’t do this, you’ll have sauce running everywhere.)<<Truth.
4. Put ham and cheese on the bottoms. Put on tops. Wrap in foil and bake for 12-20 minutes.
5. Slice into individual sandwiches and pull your hands back quickly. These will disappear fast.
NOTE: Can be frozen before baking. Just pop into a 350 degree oven straight from the freezer. Well, remove any plastic coverings you’ve used to preserve them, but you knew that already.
What’s your favorite thing to make ahead and freeze? Post a comment below, nothing but wide-open spaces there just waiting for your insights.
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Coming up Sunday: Weekly Menus from The Practical Cook’s Mom, or “That Wasn’t on the List.”