"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, as others have reported, 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."