Marinated Ham & Swiss Buns Appetizer

My grandmother, Nana Rose, was the undisputed queen of appetizers. Every holiday, every family gathering, her table groaned under the weight of delectable bites, each one a tiny explosion of flavor. But there was one that always vanished first – her marinated ham and Swiss buns. I remember sneaking into the kitchen as a kid, the sweet and savory aroma pulling me in like a magnet. Nana would catch me, wink, and slip me one, warm from the oven, the melty Swiss and tangy marinade an unforgettable combination of comfort and joy. These buns aren’t just an appetizer; they’re a time machine, transporting me back to her kitchen, filled with laughter and love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes (plus overnight marinating)
• Servings: 24
• Yield: 24 buns
• Dietary Type: Not Gluten-Free

Ingredients

Marinade

• 1 cup butter
• 1/4 cup sweet onion, minced
• 2 tablespoons poppy seeds
• 1/2 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 2 tablespoons hot mustard or 2 tablespoons spicy mustard
• 1/4 cup brown sugar
• 1 tablespoon chopped parsley

Sandwiches

• 24 small dinner rolls, about 2 x 2-inches each (see Note)
• Wasabi-horseradish mayonnaise, to taste (see Note)
• 24 slices about 3/4 pound thin slices deli ham (see Note)
• 24 slices about 1/2 pound thin slices Swiss cheese

Equipment Needed

• Two 9 x 13-inch baking pans
• Non-stick foil or butter
• Small saucepan
• Mixing spoon or whisk
• Cutting board
• Knife

Instructions

1. Begin by lining two 9 x 13-inch baking pans with non-stick foil or, if you prefer, generously butter the pans. This ensures easy removal and prevents sticking.
2. Prepare the marinade. In a small saucepan, saute the minced sweet onion in butter over low heat. Cook until the onion is soft and translucent, about 5-7 minutes. Stir frequently to prevent burning.
3. Add the poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar to the saucepan.
4. Stir the mixture continuously until the brown sugar is completely melted into the sauce, creating a smooth and glossy marinade.
5. Remove the saucepan from the heat and stir in the chopped parsley. This adds a fresh, herbaceous note to the marinade.
6. Set the marinade aside to cool slightly while you prepare the buns.
7. Slice the dinner rolls in half horizontally, creating a top and bottom for each bun.
8. Spread the bottoms of the buns with a thin layer of wasabi-horseradish mayonnaise. This adds a delightful kick, but be careful not to overdo it, as it can be quite potent.
9. Fold the ham slices to fit the bottom of each bun. Using thin slices ensures even distribution and prevents the buns from becoming overly bulky.
10. Repeat with the Swiss cheese slices, folding them to fit the buns.
11. Replace the bun tops, creating small ham and Swiss sandwiches.
12. Place the prepared ham and cheese buns into the prepared baking pans, arranging them snugly but not overly crowded.
13. Pour the marinade evenly over both pans of buns, ensuring that each bun is thoroughly coated. The marinade will soak into the buns, infusing them with flavor.
14. Cover the baking pans tightly with foil. This helps to trap the moisture and allows the buns to steam and absorb the marinade evenly.
15. Refrigerate overnight. This step is crucial for allowing the flavors to meld and the buns to become wonderfully saturated with the marinade.
16. Preheat your oven to 350°F (175°C).
17. Bake the marinated buns covered with foil for 25 minutes.
18. Remove the foil and bake for an additional 10 minutes, or until the buns are golden brown and the cheese is melted and bubbly. Keep a close eye on them during this final stage to prevent burning.
19. Remove from oven and serve immediately.

Notes: Use pre-baked dinner rolls. If you make your own yeast dinner rolls, all the better. If you’re on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time). Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut. You can use regular mayonnaise if you need to avoid horseradish. For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite. Just be sure it is sliced very thin and use a high-grade, low-moisture ham for best results. Yield: 24 appetizer servings.

Expert Tips & Tricks

• Don’t skip the overnight marinating. It’s tempting to rush the process, but the overnight soak is essential for developing the full flavor profile.
• Use softened butter for the marinade. This will make it easier to combine with the other ingredients.
• For even baking, rotate the pans halfway through the baking time. This ensures that all the buns are cooked to perfection.
• If the tops of the buns are browning too quickly, you can loosely tent them with foil for the last few minutes of baking.
• Make your own horseradish mayonnaise. Combine mayonnaise with prepared horseradish to your liking and a pinch of salt.

Serving & Storage Suggestions

Serve these marinated ham and Swiss buns warm, straight from the oven. Arrange them on a platter and garnish with fresh parsley for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat them in the microwave, but the buns may become a bit soggy.

These buns are best enjoyed fresh, but they can be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	318.6 kcal	N/A
Calories from Fat	182 g	57%
Total Fat	20.3 g	31%
Saturated Fat	11.2 g	55%
Cholesterol	62.3 mg	20%
Sodium	641.4 mg	26%
Total Carbohydrate	19.6 g	6%
Dietary Fiber	1.4 g	5%
Sugars	3.6 g	14%
Protein	14.8 g	29%

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a little extra heat.
• Cheese Swap: Experiment with different types of cheese, such as provolone, Gruyere, or pepper jack.
• Meat Alternatives: Use thinly sliced turkey, roast beef, or even vegetarian deli slices instead of ham.
• Herb Infusion: Add other herbs to the marinade, such as thyme, rosemary, or oregano.
• Sweet & Savory: Add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Absolutely! In fact, the overnight marinating is essential for the best flavor. You can assemble the buns and refrigerate them for up to 24 hours before baking.

Q: Can I use different types of rolls?
A: Yes, you can. Slider buns or even Hawaiian rolls would work well. Just adjust the amount of ham and cheese accordingly.

Q: Can I freeze these after they’re baked?
A: Yes, you can. Allow them to cool completely before wrapping them individually in plastic wrap and freezing. Reheat in a low oven until warmed through.

Q: What can I use instead of horseradish mayonnaise?
A: If you don’t like horseradish, you can use regular mayonnaise, Dijon mustard, or even a flavored aioli.

Q: The buns are getting too brown on top. What should I do?
A: If the tops of the buns are browning too quickly, you can loosely tent them with foil for the last few minutes of baking.

Final Thoughts

These marinated ham and Swiss buns are more than just an appetizer; they’re a crowd-pleaser that’s perfect for any occasion. The combination of savory ham, melty Swiss cheese, and tangy marinade is simply irresistible. So, gather your ingredients, follow these simple steps, and get ready to impress your friends and family with this delicious and easy-to-make treat. Don’t forget to share your creations with me! And for a perfect pairing, try serving these buns alongside a crisp, cold pilsner or a refreshing glass of iced tea. Happy baking!