Caramelized Ham and Swiss Buns

These are FANTASTIC!!  The sweetness of the brown sugar combines with the horseradish to make an unbelievable taste in your mouth.  Simply divine.

You make them a day ahead and bake them before you want to serve them.  They are easy and delicious!  I made them for our Christmas party, but they would make an excellent brunch or dinner anytime.  You could also serve them as an appetizer before dinner.

I will definitely be making these again!  This time I doubled the recipe, but forgot to double the sauce.  It was a happy accident because I wouldn't have wanted more sauce!  The amount was just perfect.  I think I might half the sauce if I only made 12 sandwiches in the future.

Based on the leftovers, I think I better make 36 instead of 24 for next year's party!

The recipe comes from the December 2013 issue of Taste of Home.

Caramelized Ham and Swiss Buns

1 package (12 ounces) Hawaiian sweet rolls, split

1/2 cup horseradish sauce
12 slices deli ham (I used Black Forest Ham from Giant Eagle's deli)
6 slices Swiss cheese, halved (I bought a brick and shaved it on the cheese grater)
1/2 cup butter, cubed
2 Tbsp finely chopped onion
2 Tbsp brown sugar
1 Tbsp spicy brown mustard (I used Dijon because that's what I had)
2 tsp poppy seeds
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder

Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9 in.square baking pan. 

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.

Preheat oven to 350. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.