Name: Bunco Buns
Ingredients: 1 pound ham, thinly sliced (shaved ham is fine, too); 1 package King's Hawaiian Sweet Rolls (be sure to get sweet); 1 package Swiss cheese slices; 1 stick butter; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon dried onions; poppyseeds

Bunco Buns

By: Kristi from I Should Be Mopping the Floor

4 Comments

Bunco Buns

By: Kristi from I Should Be Mopping the Floor

Bunco Buns are unlike any other hot ham and cheese sandwiches that you've ever encountered. Made on Hawaiian sweet rolls, these little sandwiches are filled with melted Swiss cheese and yummy ham. A delicious sauce created from butter, Dijon mustard and Worcestershire sauce adds a little kick and some smoky flavor. You'll have to chill these bunco buns overnight so the butter sauce and really infuse the sandwiches with it's amazing flavor. Make these mini sandwiches for special occasions or for lunch on the weekends; you'll find many reasons to make this awesome hot ham and cheese recipe.

Ingredients

1 pound ham, thinly sliced (shaved ham is fine, too)
1 package King's Hawaiian Sweet Rolls (be sure to get sweet)
1 package Swiss cheese slices
1 stick butter
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried onions
poppyseeds

Instructions

Slice rolls in half while they are still in one large piece. Stick the bottom half of the rolls in a greased casserole dish.
Melt the butter. Throw in the Dijon, Worcestershire & onions. Turn down to low while you prepare the sandwiches.
Layer all the ham over the rolls. Top with the cheese slices. Pour 1/3 of the sauce over the cheese. Place top half of the rolls on top of the sauce. Pour remaining sauce over the tops of the rolls. Sprinkle with poppy seeds. Cover with foil and refrigerate overnight.
Preheat oven to 350 and bake for 15 minutes. Remove foil and bake an additional 5-10 minutes. Watch closely...they scorch easily.

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Jim Moriarty

Jun 20, 2018

Are they called bunco buns because of the old game bunco?

Edmund K

Apr 30, 2017

This is really similar to the ham and swiss cheese sandwiches I usually make, though I hadn't thought of making it into a casserole to feed a group of people. I use Dijon mustard, but I hadn't considered adding the onions and Worcestershire sauce to the mix. I'd like to try the mix with a good stone ground mustard to see how that turns out. I'm looking forward to trying this casserole out.

rosemarie435 70376 77

Apr 04, 2017

I agree that it's really great that these sandwiches can be prepared in advance and refrigerated. I have observed that the flavors in food develop better when food is left in the fridge overnight. Sometimes, my leftovers from the day before are even tastier than when they were first cooked! I like the poppy seeds on top of these sandwiches also. It gives them a nice look.

BeckySue

Apr 07, 2016

I think these would be easy to make ahead and cover with plastic wrap in frig, then when you're guests arrive, like a bunch of hungry teenage boys, just pop the whole pan (or two!) into the oven. You can still supervise the middle or high schoolers and not be stuck in the kitchen.