We make these all the time in my family - they are a crowd pleaser. I think they may suffer in reheating. Don't think I have ever seen any variations. You need all the elements of the original recipe - good deli ham, good Swiss cheese, butter, Dijon mustard, poppyseeds, finely chopped onion, and a splash of Worcestershire sauce. They also freeze very well before baking. If you freeze them cook at 375 in foil for 30 minutes.

Maybe someone else has an idea for a variation?

No onions and no worchestershire....just ham, mustard, cheese and good buns.
yeast rolls really reheat very well if you wrap well in foil and use the oven...NOT the microwave.

And don't over warm because you don't want the cheese to get all rubbery.
Linda C

I've also had good luck reheating bread products (like sandwiches, burgers, etc.) in the microwave, using the ''defrost'' setting.

When I reheat hard French bread for baguettes, I spray them with water first, but you could also steam them to keep them from getting hard.

As for the sandwich version, I usually add thinly sliced mushrooms and sprinkle them with black pepper. The other ingredients are sourdough rolls, smoked ham (or Black Forest Ham), and Jarlsberg or Provolone cheese. I generally heat them in an iron skillet, covered. If the bread is hard, I wrap the sandwich in foil and bake it in the toaster oven. The mushrooms release enough moisture to help soften the bread.

Lars

I missed the recipe but I can tell you that I've made all sorts of filled rolls... I just use a regular yeast roll recipe, fill them with cooked meats & veggies, let them rise and bake until nicely browned... I've filled them with beef stew minus the gravy, pork and frozen veggies, BBQ beef, and a mixture of ham - cabbage - potatoes... You can fill them with anything you like... Just make sure the meats are fully cooked and fillings are at room temperature...

Rita