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Sassy Tailgate Sandwiches

Sassy Tailgate Sandwiches Sassy Tailgate Sandwiches

"From Real Women of Philadelphia 2010 Host Caryn Ross: Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion Cream Cheese. The sandwiches are melt-in-your-mouth good after they come out of the oven."















1 (12 count) package Hawaiian bread rolls
1 pound shaved Black Forest ham
12 slices Gruyere cheese
1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1/2 tablespoon dried minced onion
1/4 cup grated Parmesan cheese


  1. Cut all rolls in half. Place roll bottoms in 9 x 13-inch pan.

  2. Place equal amounts of ham on each roll bottom. Top with Gruyere.

  3. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.

  4. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)

  5. Place sandwiches, covered in foil, in a preheated 350℉ (180℃) F oven. Bake for 20 minutes or until warmed through. Enjoy!


* not incl. in nutrient facts

Add review




lynn in ma

These are delicious! I substituted Swiss for the Gruyere (used only 1/2 slice for each sandwich), used shaved imported ham (used on 3/4 pound total), and Savory Butter King's Hawaiian rolls as that is what I had on hand. I also used my own cream cheese mixture made with softened cream cheese, chopped scallions, dried chives, onion powder and garlic powder. After letting the assembled sandwiches sit in the refrigerator (covered) for about an hour, before baking, I sprinkled the tops of the buns with a mixture of dried onion flakes, poppy and sesame seeds. They baked, topped with sprayed foil, for 20 minutes. To prevent the sandwiches from being too soggy, as others have reported, I removed the foil and let them bake for another 8 minutes. They were not at all soggy but nicely browned on top and crispy. The sandwiches went over big and I will most definitely double the recipe next time I make these, and perhaps try other ingredients using this baking method.

about 8 years ago

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