You can only eat leftover turkey and ham for so long before you revolt. Or go crazy. Don’t get me wrong, I love Thanksgiving and all the food that comes along with it but I just can’t stand leftovers. I suck it up for a day or two but then I just can’t take it. We did a Thanksgiving meal with my in-laws on Sunday and real Thanksgiving with my family so I am totally over Thanksgiving food in its original form. I have been eating turkey slathered in gravy for almost a whole week people. Me? A week of leftovers? I think not. I have been in a constant daze this whole time because of all the Tryptophan. It has to stop.
Thankfully, I recently found a great use for leftovers from the holidays over at Jane Deere (one of my favorite food blogs) and I just couldn’t wait to try it and of course share with you all! It still contains turkey (or ham if that’s your thing) but in a totally different presentation…therefore, making it acceptable. And I always love me a sandwich.
It starts with Hawaiian Sweet Rolls (um, yeah!). Then it gets layered with turkey, cheese, an amazing buttery sauce, the tops of the rolls and more sauce. I also love me some sauce.
- 2 packs Hawaiian Sweet Rolls
- 1 lb. shaved ham or turkey
- ½ pound shredded mozzarella cheese
- ½ pound shredded Swiss cheese
- 2 sticks melted butter
- 2 Tbsp. mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dry onion
- 2 Tbsp. poppy seeds
- Preheat oven to 325 degrees. Slice rolls horizontally as a unit – don’t break apart into individual rolls. Put the bottoms in a 9×13 dish. Lay meat on top. Cover with cheese. Mix together sauce ingredients and pour 2/3-3/4 on top of cheese. Place tops of rolls on top. Pour remaining mixture over tops of rolls and spread evenly.
- Bake for 15-20 minutes. Watch closely – if the tops begin to brown too much, place a sheet of foil over the top.