- 12 brioche buns sliced in half
- 1 lb sliced deli ham or leftover sliced spiral ham
- 12 slices Swiss or Provolone cheese (or more if you prefer; the rules are out the window)
- Optional: 4 tbsp mayonnaise
- 1/2 cup unsalted butter
- 1 tbsp dijon mustard (regular mustard will work fine, too)
- 1 tbsp poppy seeds (or sesame seeds, or no seeds, use watcha got)
- 2 tsp Worcestershire sauce (Say it with us: wust-er-sure)
- 1 tsp onion powder
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Prepare a 9x13 casserole dish with cooking spray or butter.
- Using a serrated knife, slice each brioche roll in half, hamburger style. Nobody will scold you if you cut them hot dog style, but they will just look weird.
- Place bottom parts of the rolls into the casserole dish. They should be touching and snug, unlike the rest of us.
- Optional: Spread an even layer of mayo on top of the rolls in the pan.
- Layer ham and cheese on top of the bottom roll (or mayo if using). You can layer each individual sandwich with a precut slice of ham and cheese, or just layer the dish and cut after cooking.
- Place the top of the buns on each of the sandwiches so that they are snug.
- Melt butter in a small bowl. Add mustard, seeds, Worcestershire sauce (did you say it right?), onion powder, salt, and pepper and stir to incorporate.
- Using a pastry brush (or a spoon), brush (or drizzle) the buttery mix onto the top of the sandwiches.
- Cover the dish with aluminum foil and bake in preheated oven for 15-20 minutes, or until the cheese is melted.
- Uncover and bake until buns are slightly golden and toasted, about 5 minutes.
- Slice and serve.