Ham and Gouda Party Sandwiches with Roasted Garlic Dijon Mayo

 These warm Ham and Gouda  Party Sandwiches are a great way to use up leftover ham. Turn dinner  rolls into buns and slather them with a roasted garlic dijon mayo and  stack with leftover ham and shredded gouda cheese. Brush with butter,  sprinkle with everything seasoning and bake until toasted and melty.  These are great for feeding a crowd.   

Yield: 12 sandwiches 

Prep Time: about 15 to 20 minutes (not including roasting the garlic) 

Cook Time: 15 to 20 minutes 

Total Time: 35 minutes    

Ingredients:

12 dinner rolls cut in half, horizontally 2/3 cup mayonnaise 1 head roasted garlic* 1 tablespoon grainy mustard 2 teaspoons yellow mustard 8 to 10 slices of leftover ham (deli ham may be used also - you may need to use more than 8 to 10 slices) 1 (8 ounce) wedge grated gouda cheese, shredded 2 to 3 tablespoon melted butter 1-1/2 tablespoons everything seasoning    

 

Directions:

*FOR THE ROASTED GARLIC: Break up a small  head of garlic into individual cloves [with the outer skin intact] and  place them on to a sheet of aluminum foil. Drizzle with a little olive  oil, then fold up the sides of the foil like a purse, and place onto to  the middle rack of your preheated 400° oven and roast for 20-25 minutes.  Remove and let cool until safe enough to peel off the outer skin of  each clove. 

FOR THE SANDWICHES: In your mini food processor, combine the  mayonnaise, roasted garlic, and both mustards until smooth. Scrape down  the sides and blending until the ingredients are incorporated. Preheat your oven to 350°. 

Slice the dinner rolls in half horizontally keeping the base and tops  intact in one large piece. Place the bottom half of the rolls onto a  rimmed metal sheet pan and generously spread the roasted garlic dijon  mayo on top. Then layer with ham and shredded gouda. 

Replace the top of  the rolls, brush the tops with melted butter and sprinkle with  everything seasoning. 

Bake on the middle rack of your preheated oven for 15 to 20 minutes,  rotating the pan halfway through for even browning, until the sandwiches  are heated through and the cheese is melted. The tops should be golden  brown and toasted. 

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