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Baked Ham, Bacon & Swiss Sandwiches Recipe - This football tailgate recipe also makes for a kid-friendly after-school snack recipe, as well as the perfect snack for guy's night!
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Baked Ham, Bacon & Swiss Sandwiches Recipe: https://www.pauladeen.com/recipe/baked-ham-bacon-and-swiss-sandwiches/
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0:00
- I'm getting ready to share a recipe
0:04
with y'all from "Cooking with Paula Deen Magazine."
0:08
And you've probably had a variation
0:09
of what I'm going to share with ya.
0:12
It's those little hot sandwiches that's made with
0:14
Hawaiian King Rolls.
0:19
What's the proper name?
0:20
- [Eddie] Yeah, Hawaiian King Rolls.
0:22
- Hawaiian King Rolls.
0:22
They just got that a little bit of sweet to 'em.
0:25
Well, I'm going to go back over there by my stove.
0:29
And I'm going to share this recipe with y'all from it's-
0:35
What issue was that in from the magazine?
0:39
- [Teresa] September.
0:40
- Oh, so it isn't from a new magazine.
0:42
Yeah, cause see,
0:43
it's one of those great things for tailgating.
0:46
You can make 'em and I think most of the places
0:49
that you tailgate now, Teresa,
0:51
don't they have some type of electricity.
0:56
I think so.
0:58
- [Teresa] But people take generators...
1:00
- Yeah, so you can make them at home
1:04
and toad 'em and people will gobble them down.
1:09
So that's what I'm fixing to share with you.
1:13
So like I was saying,
1:14
when I was standing over there that it's football season
1:18
and a lot of people are tailgating.
1:24
So I think,
1:26
I personally think this is a great recipe for tailgating
1:28
or if you're invited just over to your friend's house
1:32
to watch the game.
1:35
And this is actually in,
1:42
oh my gosh, this one's already off the shelf isn't it.
1:46
- [Eddie] Yeah, this was from summer.
1:48
- Yeah, it's from August, till August the 2nd,
1:51
but it's these ham bacon and Swiss sandwiches.
1:55
And I know y'all are probably had one form or another.
1:59
There's just so many different ways you can change it up
2:04
and make it to suit your taste, you know.
2:07
Oh my gosh, pastrami would be so good or corned beef.
2:12
I'm going to be used in ham and turkey.
2:18
So this recipe is so easy.
2:22
You can make them up ahead of time.
2:25
And then when you're ready to bake them off,
2:27
put them in the oven for 20 minutes,
2:29
covered and then you take the cover off
2:32
and bake them a little bit longer
2:35
just for the tops to kind of brown.
2:38
So we're going to start by, (squeezing bottle) excuse me,
2:42
by putting a dollop of mayonnaise
2:49
on every one of these,
2:54
and then I'm going to cut them apart,
3:02
if I can find a knife,
3:03
I'm still getting accustomed to everything y'all.
3:07
it's a big one, but I'll take it.
3:12
All right, so you want people to be able to
3:19
easily reach in there, grab a sandwich,
3:23
not six, all of 'em.
3:39
Okay, so I'm just going to brush that mayonnaise
3:44
a little bit around it.
3:48
And if you're a mayonnaise lover, like I am,
3:53
you may be saying, "Oh, Paula, that's too much."
3:58
My family and I love mayonnaise.
4:02
All right, and now we're going to slice it with the meats
4:08
of our choice.
4:17
And like I said, I'm using...
4:21
It's going to be a finer licker y'all,
4:27
I do love a finger licker.
4:30
All right, and I'm using the deli thinly sliced deli ham.
4:50
And just put as much meat as you want on it.
4:57
All right, now I'm going to come back
5:01
and I'm going to add a little piece of Turkey
5:03
to every one of them.
5:07
Okay, we're almost there.
5:11
Almost there.
5:17
Okay, all right.
5:21
Now we're coming in next with our Swiss cheese
5:27
and it calls for two slices.
5:31
This looks like baby Swiss, and I do love baby Swiss.
5:36
Don't y'all?
5:39
- [Eddie] I love it.
5:40
- [Paula] Yeah, we love it, Paula.
5:42
- [Eddie] I like any Swiss.
5:44
- [Paula] I like Swiss too,
5:47
but I'm especially fond of the baby Swiss.
5:51
So I'm coming back and I'm putting two pieces,
5:55
which is going to be very, very generous.
5:58
Since we've got two meats.
6:01
No we actually got three meats.
6:03
I forgot about that third meat.
6:08
Okay, come on.
6:14
I know that's gotta be two slices.
6:17
Is that two slices Eddie?
6:20
- [Eddie] Might be just an end.
6:21
- [Paula] Yeah, it may be, it looks pretty thick to me.
6:37
Yeah, it must be an end piece.
6:53
Perfect, all right.
6:56
Now we're going to put a slice of bacon.
7:01
That's our third meat.
7:12
Yum, now you know everybody's
7:16
gonna love these sandwiches, don't ya Eddie?
7:19
- [Eddie] I do.
7:20
- [Paula] I do, I do too.
7:28
Somebody counted just right.
7:32
Would that be our Teresa?
7:33
- [Teresa] It was.
7:36
- [Paula] Alright, now pickle slice.
7:41
If you like more pickle than that,
7:45
then you can put on a couple of slices,
7:53
but I think one we'll do for most of these.
8:00
Okay, looking good.
8:04
Now we're going to top
8:15
each of these
8:18
little sandwiches with the top-
8:23
Ooh that's good.
8:24
And I'm going spread-
8:27
Now the magazine does it a little bit different right here.
8:30
I'm just going spread a bit of mayonnaise,
8:32
cause I do like a condiment on both pieces of my bread,
8:37
so I know y'all are shocked.
8:43
Much lighter on this side.
8:46
'Cause that's pretty heavy on the bottom.
8:50
Okay, so here we go.
8:53
We're laughing and a scratching now y'all.
8:59
I've got a third of a cup of melted butter
9:03
and to the melted butter, I'm going to add-
9:07
Oops, one tablespoon of Dijon mustard.
9:14
Now I actually didn't have any Dijon.
9:18
So I went with just a stone ground,
9:21
dried parsley about a half, a teaspoon
9:26
and Sesame seeds and a...
9:32
- Poppy. - Poppy seed,
9:34
I couldn't remember.
9:35
You know, they say to be careful about eating poppy seed
9:39
because if you're drug tested, poppy's can show up,
9:42
have you ever heard that?
9:43
- [Teresa] I've heard that.
9:45
- So, but I like the poppy,
9:46
cause I like a little dark on top of the bread.
9:50
So I just used half and half,
9:54
and one teaspoon of garlic powder.
10:03
That's it, just gonna mix those up
10:06
and slather this all over our sandwiches.
10:14
I'm just going to kind of mash them down a little bit.
10:19
Yum, looks good doesn't it.
10:33
It's got me swallowing hard, Eddie.
10:37
All right.
11:23
And you know, if you don't eat all of these,
11:26
you can reheat them so easily.
11:31
To reheat them, I just wrap them in tinfoil
11:35
and put 'em in the air fryer
11:39
and they reheat beautifully.
11:43
And you see,
11:44
one reason I wanted to separate them
11:48
is so that butter to get down inside.
11:59
Inside the breads and meats and all that good stuff.
12:07
Okay, so I'm going to cover this with tinfoil.
12:11
I'm going to bake it at 350 degrees,
12:15
for about 20 minutes,
12:18
and then I'm going to uncover it
12:22
and let the top get brown, but just a few minutes.
12:26
Not for very long.
12:27
All right, I need to get my foil.
12:33
All right, lets see, I think I want my short foil.
12:41
- [Teresa] Those are tall, those are nice and tall.
12:46
- Yes, all right, now I'm gonna spray my tinfoil
12:57
so it won't stick to the top of my sandwiches.
13:16
All right, now I'm cooking this in our conviction oven,
13:20
because remember I told you that was checking on-
13:26
I felt like I was burning everything.
13:28
I said, I can't cook anymore, I don't know how to cook.
13:31
I was messing everything up.
13:35
So I took the temperature of my oven
13:39
and I set it on 350,
13:43
and when I went to check,
13:44
my thermometer registered 500 degrees.
13:47
- [Eddie] Yeah, you know it started,
13:49
the first thing was Michael's pork loin.
13:54
(laughing)
13:57
Came out pork jerky.
13:59
- Yeah, that's exactly right.
14:00
Michael had bought a pork Tenderloin y'all
14:03
and he loves to take hillshire sausage
14:08
or some kind of sausage, like that smoked sausage.
14:11
And he likes to bore a hole in a pork Tenderloin
14:15
and stuff that sausage inside of that.
14:18
And he, he said,
14:22
I've got good work.
14:23
I don't have time now to put this on the grill.
14:25
I said, "Well, just give it to me
14:27
and I'll throw it in the oven."
14:28
Well, I did, and then I took off, but I said,
14:32
"I'll be back by the time it cooked."
14:34
When I got home and took the lid off of that pot,
14:40
when I'm telling you it was that color
14:44
and about that big around.
14:47
There was no meat left, all the meat-
14:50
The only thing that was left that you could even taste
14:52
was a little bit of the sausage inside the casing.
14:57
And I thought, well, I just-
14:59
Cause I came over and I turned the oven down
15:02
and I thought, well, maybe I turned the oven up
15:05
instead of down.
15:06
Anyway, I ain't cooking nothing in that oven
15:09
until the Maytag man comes to fix it.
15:14
Okay, here we go into the wet pantry.
15:43
When I come back in my next life,
15:44
I'm coming back as an octopus.
15:48
'Cause I need more arms.
15:51
Right, gonna set that for 20 minutes
15:55
and then take the cover off
15:57
and let it cook for another, maybe five minutes
16:01
and supper is ready.
16:04
That's what we're gonna have for supper y'all.
16:07
We turning on water faucet off, which is our nose.
16:11
We have allergies.
16:13
Hate it, but I don't hate these sandwiches.
16:19
- [Teresa] They look-
16:20
They smell amazing, they look amazing.
16:23
- [Teresa] Yes I just took 'em out of the oven.
16:24
I said, Teresa, I know we supposed to be eating
16:27
this for supper, but I said, but do you want a sandwich?
16:30
- Well it is almost five o'clock.
16:31
- It is- - So I consider that
16:33
almost dinner time.
16:35
So pregame, dinner time.
16:37
- Bon Appetite. - Yum.
16:41
- I have to look at it first.
16:44
You know, the grand girls, if I give them something to eat,
16:47
this is the way they go.
16:49
And it doesn't even have to be something to eat.
16:51
Everything you'd give them may have to smell first.
16:57
Don't they Eddie.
16:57
- [Eddie] Yeah and I don't know where that comes from.
17:00
- Yeah, I don't either, but all three of them do it.
17:03
- [Eddie] Yeah, which isn't a bad idea.
17:06
- No. - 'Cause at least
17:06
they're doing it before putting it in their mouth.
17:08
- These are perfect for a party.
17:12
Like for a football game.
17:16
Mm mm mm mm.
17:18
All the best flavors.
17:20
- [Paula] Oh the bacon-
17:27
- [Teresa] And the pickle.
17:30
- [Paula] And the mustard.
17:33
- So good. - And the garlic powder.
17:35
- See and I like them.
17:36
I like the stone ground mustard.
17:39
- You do?
17:40
- I think the Dijon would make it
17:42
maybe a little bit sweeter.
17:43
- I've just gotten where I like yellow mustard.
17:46
- Plain old- - You know,
17:48
I'm a plain old girl.
17:51
Don't need no fancy.
17:54
- [Teresa] These are a hit.
18:00
- Please try it, and then let me hear from ya,
18:04
and see how you made yours.
18:06
If you substituted anything for it, okay?
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