HH loves hot sandwiches for lunch, so I try to I get creative over the normal ham and cheese (sometimes grilled) sandwich.
Jenna at The Painted Apron has a recipe on her site for club sandwiches made into pin wheel rolls. In my usual fashion, I copied her idea – except with a twist. 😉
I had a can of crescent roll dough in the refrigerator (left over from making Tiny Almond Cinnamon Rolls).
Spread dough and pinch dough at the seams.
Melt butter, then add mustard and poppy seeds. Brush over dough.
Cover with 2 layers of sliced deli ham, turkey, or beef. (I used very thin slices of ham.)
Cover with American cheese or your favorite sandwich cheese. Begin along the shorter edge and roll carefully into a tight, fat jelly roll.
Slice in even sections – about 1/2 to 3/4 inches wide. A serrated knife works best for this.
Transfer to a sheet pan and brush with any leftover mustard sauce.
Bake 20 minutes at 375 degrees.
I love these because they’re so versatile.
You could change this recipe for many combinations of meat and cheeses – whatever you like with mustard and poppy seeds. See what Jenna put in her Club Sandwich in a Roll.
- One can crescent roll dough
- Sliced deli meat - ham, turkey, or beef
- Sliced cheese, American or your favorite
- 2 Tablespoons butter
- 1 Tablespoon yellow mustard
- 1 Tablespoon poppy seeds
- Flatten crescent dough on a cutting board, pinching seams to seal for a continuous sheet of dough.
- Brush with sauce, which is made by stirring the three ingredients together over very low heat until butter is melted. (Reserve a little sauce for brushing over rolls after prepared.
- Place meat over dough and sauce in a single layer, followed by cheese of your choice.
- Roll into a log and slice into ½" - ¾" sections.
- Place on baking sheet and brush with reserved sauce.
- Bake 20 minutes in 250-degree oven until lightly browned and cheese is melted.
- Remove from pan and serve. Enjoy!
What’s your favorite way to make hot sandwiches?
I’m sharing this post at Metamorphosis Monday.