Baked Ham & Cheese Bunwiches
Yield: 8 sandwiches (easy to scale recipe up or down)
The classic ham sandwich is redefined with two kinds of cheese, a flavorful spread, and a quick trip to the oven. Toasty bunwiches are easy to make-ahead and party perfect!

If using a smaller sandwich roll, you could stretch the ingredients to get 10 sandwiches. Similarly, you could make sliders, adjusting the ingredients accordingly and baking for 10-15 minutes, depending on precise size.

Pickle lovers may enjoy adding a few slices to the sandwiches after baking.


  • ½ cup (1 stick) butter, softened
  • ¼ cup (60g) Dijon mustard
  • ¼ cup minced onion (I use yellow)
  • 2 teaspoons poppy seeds
  • 8 slices ham (or a little over a ½ pound of chipped ham)
  • 8 slices Swiss cheese
  • 8 slices Muenster cheese
  • 8 round sandwich rolls, split (brioche, sesame-topped, or whatever you prefer)
  • Fresh black pepper to taste


  1. In a small bowl, stir together the butter, mustard, onion, and poppy seeds until fully incorporated. Spread a layer of the Dijon mixture evenly over both sides of the buns.

    Place a slice of one of the cheeses (either the Swiss or the Muenster) on the bottom half of each bun. Top with the ham. Sprinkle with black pepper, and then top with a slice of the other cheese. (Tip: I break the cheese so that the edges aren’t hanging over the edge of the roll, tucking the broken pieces inside so the cheese doesn’t melt out when baked.)

    Wrap each sandwich individually with a sheet of aluminum foil. At this point, the sandwiches may be refrigerated or frozen in a plastic bag (see recipe notes for details).

    When ready to eat, preheat the oven to 350℉. Bake for about 20 minutes or until the cheese is melted and the sandwiches are hot throughout.


Advance prep options: You may prepare the spread up to a few days in advance and then cover and refrigerate. Soften at room temperature before spreading on the rolls. The sandwiches may also be fully prepared one day in advance. Make sure they are well wrapped and then refrigerate until ready to bake. The unbaked sandwiches may also be frozen for longer storage. For best results, thaw before baking.

To freeze: Wrap the sandwiches but do not bake. Place in a zip-top bag or airtight container and store in the freezer for up to 3 months. Thaw and bake in the foil as directed. (I have baked from frozen, adding 5-10 minutes to the cooking time, although the bread has the potential to dry out before the center is heated through.)

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