Brown Sugar Ham Rolls

Brown Sugar Ham Rolls – Sister Schubert rolls split and brushed with a brown sugar glaze and topped with swiss and deli ham. Great for lunch, dinner, parties, and tailgating! Only 6 ingredients – dinner rolls, brown sugar, dijon mustard, butter, swiss cheese, and ham. Ready to eat in under 30 minutes. You can make the sandwiches ahead of time and freeze them for later. You might want to double the recipe. These things fly off the plate!!

plate of brown sugar ham rolls with chips

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Baked Ham & Cheese Sandwiches

These Brown Sugar Ham Rolls are off the charts delicious!! Yummy baked ham and cheese sandwiches with a sweet & savory brown sugar glaze. They are super easy to make and ready to eat in about 20 minutes! They are great for lunch, dinner, parties, and tailgating. These things fly off the plate! I always have to double the recipe. Add these to your menu ASAP!

assembling ham rolls with sister schubert rolls

How to Make Brown Sugar Ham Rolls

These sandwiches are super easy to make with only a few simple ingredients. Start with making the brown sugar glaze. In a saucepan, melt butter, brown sugar, and dijon mustard.  Stirring continuously.  Remove from heat. Slice a pan of Sister Schubert rolls in half. Brush the brown sugar mixture on the cut sides of the rolls.  Place swiss cheese on top of the sugar mixture. Top with ham. Place the top half of the rolls on top of the ham.  Replace the roll in the empty space. Cover the rolls with aluminum foil. Bake for 15 minutes.  Remove foil and bake for an additional 10 minutes.

  • I used Boar’s Head Virginia Ham.
  • The key to these rolls is to get the deli counter to slice your ham super thin – you actually want it shaved, falling apart thin.
  • I like to use Sargento’s thinly sliced swiss cheese on these sandwiches. If you don’t like swiss, you can use any cheese that you enjoy – gruyere, gouda, and cheddar all delicious.
  • I used Sister Schubert rolls. The secret to easily reassemble the rolls is to remove one of the outer rolls and set it aside before slicing the rolls in half.  This will help line up the top and bottoms easily.
  • If you don’t have access to Sister Schubert rolls, you can substitute Hawaiian rolls.
  • Can Brown Sugar Ham Rolls be made in advance? Yes! You can assemble the rolls ahead of time and refrigerate until you are ready to bake them.
  • Can Brown Sugar Ham Rolls be frozen? Yes! Assemble the rolls. Cover the pan with aluminum foil and freeze. When ready to bake, thaw and bake as directed.
plate of ham rolls

What to Serve with Ham Sandwiches

These sandwiches are a favorite at our house. The brown sugar glaze really puts these sandwiches over the top. One bite and you will never want to eat a ham and cheese sandwich any other way. I always have a pan in the freezer to pull out for a quick meal or party snack. They are always a hit!

We serve the sandwiches with chips, fries, pasta salad or a salad for lunch and dinner. These are also great with coleslaw or a bowl of soup. YUM!

Serving these as an appetizer at a party? Here are a few of our favorite recipes from the blog that go great with these sandwiches:

plate of brown sugar ham rolls with chips

Brown Sugar Ham Rolls

Yield: 16 rolls
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Brown Sugar Ham Rolls – Sister Schubert rolls split and brushed with a brown sugar glaze and topped with swiss and deli ham. Great for lunch, dinner, parties, and tailgating! Only 6 ingredients – dinner rolls, brown sugar, dijon mustard, butter, swiss cheese, and ham. Ready to eat in under 30 minutes. You can make the sandwiches ahead of time and freeze them for later. You might want to double the recipe. These things fly off the plate!!

Equipment:

Ingredients:

  • ½ lb shaved deli ham
  • 8 slices swiss cheese
  • ¼ cup butter
  • 6 Tbsp brown sugar
  • Tbsp dijon mustard
  • 1 (11-oz) pan frozen Sister Schubert Parker House rolls, thawed

Instructions:

  • Preheat oven to 350ºF.
  • In a saucepan, melt butter, brown sugar and dijon mustard. Stirring continuously. Remove from heat.
  • Remove rolls from pan. Remove one of the outer rolls and set it aside. This will help line up the top and bottoms easily. Using a sharp serrated knife, slice the rolls in half.
  • Brush the sugar mixture on both cut sides of the rolls (don't forget the roll you removed). Place swiss cheese slices on top of the sugar mixture. Top with ham.
  • Place the top half of the rolls on top of the ham, lining up the empty space. Replace the roll in the empty space.
  • Cover pan with foil. Bake for 15 minutes. Remove foil and bake an additional 8 to 10 minutes.

Notes:

  • I garnished the rolls with some dried parsley before serving.
  • I used Boar’s Head Virginia Ham.
  • The key to these rolls is to get the deli counter to slice your ham super thin – you actually want it shaved, falling apart thin.
  • I like to use Sargento’s thinly sliced swiss cheese on these sandwiches. If you don’t like swiss, you can use any cheese that you enjoy – gruyere, gouda, and cheddar all delicious.
  • I used Sister Schubert rolls. The secret to easily reassemble the rolls is to remove one of the outer rolls and set it aside before slicing the rolls in half.  This will help line up the top and bottoms easily.
  • If you don’t have access to Sister Schubert rolls, you can substitute Hawaiian rolls.
  • Can Brown Sugar Ham Rolls be made in advance? Yes! You can assemble the rolls ahead of time and refrigerate until you are ready to bake them.
  • Can Brown Sugar Ham Rolls be frozen? Yes! Assemble the rolls. Cover the pan with aluminum foil and freeze. When ready to bake, thaw and bake as directed.

Steph

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holding a ham roll
assembling ham rolls on a table

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Comments

  1. OK, I feel really stupid…but I don't understand the whole removing the outer roll to make them line up thing. What am I missing? 🙂

  2. Wonderful! My husband (who doesn't like ham all that much) and I (who can't stand mustard) both LOVED these!!! Made as written, and will make again just the same!

  3. These look delish!
    Have you ever made them using your "7-up biscuits" recipe? Baking the biscuits first of course.

  4. Thanks so much for the link, Im going to try adding cheese to a batch this weekend for the UNC UVA tailgate!

  5. Made these with 6 inch poboy rolls for lunch–really excellent! I did leave them wrapped in the foil for the entire baking time, since poboy rolls have hard crusts already.

  6. Fantastic recipe!! Made them tonight for a light dinner!!! Yummy!!! Thank you all of your recipes!!! I love how even I can make them:)

  7. These are AWESOME! My go to baby shower, wedding shower, brunch food. I used to make them with the Pepperidge Farm rolls because there were 12 perfect square rolls in the foil pan. Then, Pepperidge farm stopped putting them in foil pans and moved to waxed paper. Boo! These do not freeze well and then bake if they are not in a foil pan. They stay gooey instead of crisping up on the bottom. I've never thought of using Sister Schuberts so thanks for the tip!

  8. We make something similar using Hawaiin rolls, a great option if you don't have access to Sister Schuberts. And we heat them in the crockpot on super low, rubbing butter on top of each so they don't stick.

  9. I like that these can be made ahead of time! They are the perfect size too! Love these Stephanie!

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