Ham and Cheese please


We’re still enjoying our Easter leftovers. So far we’ve used our hard boiled eggs to make EGG SALAD BAGEL-WICHES and our candy to make ROBINS EGGS MALTED MILKSHAKES and MARSHMALLOW EGG S’MORES and now we’re back to sandwiches ; ) We’re using up our leftover Easter ham and pairing it with a crusty bread and gooey melted provolone cheese. 

For our bread, we’re using Pepperidge Farm Stone Baked Artisan Rolls. They have the most beautiful crust and yet are still soft and chewy on the inside. Perfect to make scaled down sandwiches with.

It would also be amazing with sliced onions or sliced apples.

Ham and Cheese Sandwiches
What you’ll need:
Pepperidge Farm Stone Baked Artisan Rolls – baked according to package directions {= to number of desired sandwiches}
Ham 1-2 slices per sandwich
Provolone Cheese – 1 slice per sandwich
lettuce – 1 leaf per sandwich
sweet and spicy mustard – 1/2 teaspoon per sandwich

What to do:
1. Preheat oven to 350 degrees.

2. Cut rolls in half. Onto the bottom of roll place: one or two slices of ham, and provolone cheese. Continue until desired number of sandwiches are complete. Place all onto a rimmed baking sheet. Cook just until cheese has melted.

3. Top bottom of rolls with lettuce. Spread mustard onto tops of rolls. Place top of roll onto bottom of roll.