This is the first Saturday morning that I have been home with a bit of time to myself in I don't know how long... wow. Life is going really, really fast lately. I can't believe it is already April and we are just two short months away from the end of another school year. May is the busiest month of the year for me - all three kids play spring sports and I have tons of end of year stuff going on at school. The two boys are playing lacrosse, the Tiny Dancer is on the JV tennis team and wrapping up her competitive dance season, the Darling Husband is coaching the Youngest Boy's lacrosse team, and I am running around trying to watch everyone do everything while grading MOUNTAINS of essays. Sigh. I love it and I hate it. Last week, I was in Grand Haven watching Oldest Boy play lacrosse on Tuesday night, in North Muskegon watching Tiny Dancer play tennis on Wednesday afternoon/evening, and at our home stadium watching Oldest Boy play lacrosse again on Thursday night. Darling Husband was with Youngest Boy at his lacrosse games and practices all week, and we never ate dinner together (or really dinner at all, for that matter - on Tuesday night my dinner consisted of Gatorade and Combos. Seriously.) I really should be getting in the shower right now because in about an hour I have to leave to drive down to Portage to watch Oldest Boy play lacrosse. I am feeling like time is going so fast. He is a junior in high school, we are busy looking at colleges, and pretty soon this will all be over and I will be wondering what happenend. And so it goes...
I want to share a great recipe with you that I got from my good friend and fellow teacher, Michelle. The recipe is called "Sassy Tailgate Sandwiches" and they are tasty little morsels that can be made ahead and enjoyed for just about anything. Because I don't have access to an oven when I tailgate (this must be an SEC recipe - they are really serious about their tailgating in the south), I call them "Make Ahead Sammies." I think I will make a pan of them this week to have for our dinners on the run. Much better than Combos for dinner.
Start with Hawaiian rolls.
Cut them in half and place them in a pan. (The recipe calls for 12, but I made a 1/2 recipe this time.)
Then, top with thinly shaved Black Forest Ham. (It has to be Black Forest, which is a little sweeter than just any old lunch meat ham. Have the deli person shave it thinly for you.)
On top of that, place thin slices of Gruyere cheese. (One of my favs. I might have eaten a few slices while on this step...)
Spread some Philly brand Chive & Onion cream cheese spread on the tops of the rolls. The first time I made them I really went heavy on the cream cheese. As my friend from high school used to say, "Cream cheese is like Meg Ryan. What's not to like?" (Okay, I just dated myself as really 1980s, but oh well...) I think I went a little too heavy. It kind of overpowered the sandwiches, so this time I backed off a bit.
Marry the tops with the bottoms.
Now, for the kicker.
For the sauce, mix together melted butter, minced onions, and some Worcestershire sauce (yum!) and Parmesan cheese. (I forgot to put this in the picture.) Pour over the sandwiches in the pan.
Cover the pan with foil and let sit for at least 30 minutes. You can also make these the night before and let sit in the fridge overnight. Bake, covered, and then eat! They also reheat really well in the microwave for those of you who do not have anyone home for dinner at the same time like I do.
Make Ahead Sammies
1 pkg. (12) Hawaiian bread rolls
1 lb. shaved Black Forest ham (you will probably have extrra)
12 slices Gruyere cheese
1 tub (8 ounces) Philadelphia brand Chive & Onion Cream Cheese Spread
1/2 cup butter, melted
1 Tb. Worcestershire sauce
1/2 Tb. dried minced onion
1/4 cup grated Parmesan cheese
Cut rolls in half. Place in the bottom of a 9 x 13 inch pan. Layer on shaved ham and sliced cheese. Spread cream cheese on top half of rolls. Place tops on the bottoms in the pan. Mix together melted butter, minced onion, Worcestershire, and Parmesan cheese. Pour over sandwiches in pan. Cover with foil and let sit for 30 mins or up to overnight in the fridge. Bake in a 350 degree oven, covered, for about 20 mins or until sandwiches are warmed through. Eat while warm.
I hope you all have a great week!