Trying to 'propagate' a recipe?

16 years ago

So....we have these little ham and cheese buns called Ham Delights (at least that's one name they go by) that everyone loves. You mix up soft butter, a little Dijon mustard, some finely chopped onion, a dash of Worcestershire sauce, and some poppy seeds, spread all that on the inside of small buns (Pepp. Farms party rolls were THE ones, but they're no longer made). layer on thin sliced ham and sliced Swiss cheese, wrap in foil and bake at 400 for about 20 minutes. They are really good and great for brunch or a party.

My friend made something similar and brought me a couple today: sliced deli turkey, whole berry cranberry sauce, cream cheese/curry/? as the spread. Wasn't bad, but we both agreed it missed the mark. She said she wouldn't make them again.

I know I can swap corned beef for the ham, but I'm trying to come up with something similar but with a different flavor profile. Italian or pizza would be good, but I don't want to do anything with tomato sauce. Don't mind other deli meats or cheeses but I think they need some kind of flavored butter or spread to give that extra flavor.

There is a panini that I like with smoked turkey, strips of roasted red pepper, provolone, and parmesan peppercorn mayo that is good.

Do any of you have favorite flavor combos that would make a good baked mini sandwich?

Teresa

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Comments (9)

lindac
16 years ago
Try using kaukauna club cheddar spread in the place of the butter in the original recipe...add the dijon and a little well drained pickle relish...ham slices and Swiss cheese...wrap0 and heat.
I do that with tuna salad and cheddar cheese. Make tuna salad with some chopped raw onion and well drained dill pickle chopped and mayo...spread on your buns, add slices of sharp cheddar, wrap and heat.
caliloo
16 years ago
What about little Reubens? Corned Beef, Swiss, Sauerkraut. Or revisit the Turkey with Brie and Cranberry (skip the curry). Soft salami and pepperoncini with provolone?

All sounds good to me

Alexa
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compumom
16 years ago
I think the curry missed the mark. Try that turkey cranberry combo but use dijon or a spicier mustard. I like using Dijonnaise too, but how it holds up to heat is another question.
teresa_nc7
Original Author
16 years ago
Those all sound good! I think the turkey would be good with cranberry chutney, the Dijon, and brie. And I love tuna melts.

I'm a little worried what heating would do to pepperoncini, capers, or olives.
trsinc
16 years ago
I'm a big fan of hot 'muffaletta' inspired sandwiches (or however you spell it). I make an olive paste of Greek olives, green olives, a little fresh garlic, olive oil and red wine vinegar. Love the stuff. Heating doesn't hurt it at all. In fact, it mellows it out a little.

Our favorite combo with that is fontina and provolone (sometimes feta). Paired with whatever sandwich meat we have or want. I love vegetables so I often include leftover asparagus, sauteed onions, squash, fresh tomatoes, or spinach. But those are not necessary and might not work for sitting out on a buffet for a while.

Pesto is a good flavoring for hot sandwiches as well. Combined with whatever you like.
KatieC
16 years ago
I used to get turkey They roasted their own), cream cheese and cranberry sauce on a French roll at a little restaurant in town. Now I make a similar sandwich with my sister's cranberry chutney...yummmm... I think the curry would throw it off.

What about roast beef, provolone or Swiss, caramelized onions and maybe a little horseradish?
hawk307
16 years ago
Teresa:
Why don't you experiment with a couple of Meats, Cheese's and different Buns.You are creative.

Cooked Salami, Pepperoni, Baked Ham,Provolone, Feta,Parmesan,Pesto, Tomato, Olives, etc.
All have a good flavor.
Don't forget , Just EVOO and Garlic on Bread, Baked is Good,
so whatever you add, will put it over the top.
Lou
teresa_nc7
Original Author
16 years ago
Thanks everyone! These ideas give me a jumping off place to start. I just had a thought: Penzey's Sandwich Sprinkle would be great to mix into EVOO or soft butter as a spread on the bread - and I keep that seasoning on hand! I like the idea of mixing pesto with some butter or spreading it on the bread with some extra olive oil drizzled on. I really think it is the butter spread with the original recipe that makes this sandwich so good.

I need to take up something to the guys at my local gas station again. So now I have some new sandwiches to fix for them!
Teresa
jimster
16 years ago
trsinc's suggestion hits the spot with me. Olive paste, fontina, salami, mmmm.I would probably sneak a bit of anchovy in there too.

Jim