🍽️ American
⏱ 50 mins
👥 12
Instructions
1
Make the sauce: Melt butter in a saucepan over medium heat. Add brown sugar, mustard, horseradish, Worcestershire, and poppy seeds.
2
Bring to a simmer, stirring. Reduce heat to low; simmer 1-2 minutes until fragrant and thickened. Remove from heat.
3
Assemble sandwiches: Grease a 9x11 inch baking dish with 1 tablespoon butter.
4
Place bottom halves of rolls snugly in the dish. Layer ham, turkey, and Gouda, about 5-6 slices per layer.
5
Place one dill pickle chip on each sandwich. Cap with the top halves of the rolls.
6
Score the top of the rolls along seams, not cutting through. Pour sauce evenly over sandwiches.
7
Cover with foil and refrigerate for 1 to 12 hours.
8
Bake: Preheat oven to 375 degrees F. Let dish sit on counter while oven preheats.
9
Bake covered for 15 minutes. Remove foil and bake for another 15 minutes, until sauce caramelizes.
10
Remove from oven. Serve hot or warm, or keep at room temperature for up to 2 hours.
Notes
Make ahead: Assembled sandwiches can be refrigerated for 1 to 12 hours. Storage: Best eaten fresh. Can be wrapped in foil and refrigerated up to 4 days. Reheat at 350 degrees F until warm. Substitutions: Try Black Forest ham for smoky flavor. Use herb or pepper-crusted turkey for more spice. Substitute Gruyere or Havarti for smoked Gouda.