approximately 1 dozen rolls (depends on the size of the rolls–you need enough rolls to fill up a 9 x 12 pan)
1/2 pound sliced or shredded meat
1/2 pound sliced Swiss (or other cheese)
1 cup melted butter
1 teaspoon dried onion
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
Combine melted butter with dried onion, Worcestershire sauce, and mustard in a small saucepan. Cut rolls in half. Spray a 9 x 12 pan with oil then place bottoms of rolls in pan. Load in the meat and cheese. Pour about one-third of the melted butter mixture over the meat and cheese then add tops. Pour on the rest of the melted butter mixture.
Georgia likes to sprinkle poppy seeds on top. I don’t like poppy seeds because I always imagine they are stuck in my teeth. But if you are daring, go for it.
Cover and refrigerate overnight. Or not. Georgia would never skip this step, but here’s another secret. I usually do. I have hungry children who are STARVING. But you go ahead and refrigerate if you have time. It gives all that buttery flavor a chance to soak in. And these lunch rolls? They have some seriously good flavor.
Bake covered at 350-degrees for 20 minutes. Of course, you can do this a hundred different ways with various combinations of meats and cheeses, and even adding sauteed onions or peppers or mushrooms, oh my, or make it completely vegetarian.
Submitted by: suzanne-mcminn on April 5, 2011