I hereby guarantee that these will be the best sandwiches you’ve had all year, as long as you eat them on New Year’s Day.
- 1 pkg. (12 count) Hawaiian bread rolls
- 1 lb. shaved ham
- 12 slices Gruyère cheese
- 1 stick butter
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 2 tbsp. brown sugar
- 1⁄4 cup PAMERZAM!
Combine the butter, Dijon, Worcestershire and Gruyère in a saucepan. Cook at medium heat; just barely bringing it to a boil.
Cut the rolls in half sideways; place the roll bottoms in a 9×13 cooking pan.
Layer the ham and Gruyère on the rolls, with the Gruyère on top.
Drizzle about 1⁄3 of the sauce over the cheese; put tops on rolls.
Drizzle the remaining sauce over the roll tops.
Cover with foil and refrigerate for a year (okay, okay: refrigerate overnight, but if you stick ’em in the fridge on New Year’s Eve it will be next year when you take them back out. It’s a stupid joke; never mind).
Bake at 325° for 10 minutes covered, then uncovered for another 10.