Baked Ham & Cheese Recipe

Prepare filling spread

In a small bowl, whisk together dijon mustard and mayonnaise until smooth. Stir in thinly sliced green onion and black pepper. This will be used to lightly flavor the interior of the sandwiches.

Layering: On the bottom half of each split roll, spread about 1 teaspoon of the mustard-mayo mixture. Arrange 2 slices of ham on each bottom half. Top ham with 1 slice cheddar and then a half slice of swiss (or fold swiss) so each sandwich gets a total of 2 slices cheddar + 1/2 swiss for extra melt and balance.

If using pickles, place 2 pickle slices on top of the cheese for each sandwich.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a medium baking dish large enough to hold the 4 sandwiches snugly.

Prepare butter topping

In a small bowl, mix the softened unsalted butter with garlic powder and paprika until thoroughly combined.

Brush or spread about 3/4 teaspoon of the butter mixture over the top half of each roll. Place the top halves, buttered side up, aside. Place the assembled bottoms with ham and cheese into the baking dish so they sit close together (this helps melting and keeps sandwiches soft).

Place the buttered roll tops on the assembled bottoms to form sandwiches. Lightly brush any remaining butter mixture over exposed edges and tops.

Sprinkle the grated parmesan evenly over the top of the sandwiches, then sprinkle chopped parsley for color.

Cover the baking dish loosely with aluminum foil (shiny side in) and bake in the preheated 350°F (175°C) oven for 12 minutes to allow cheese to melt through.

Remove foil and bake an additional 4–6 minutes, or until tops are golden and buttered edges are lightly crisped. If you prefer a deeper brown top, broil on high for 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let sandwiches rest 2 minutes. This helps the cheese set slightly so sandwiches hold together when sliced.

Serve whole or halved. Offer extra mustard or pickles on the side, if desired.