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Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Or pepperoni pull-apart bread. You can use whatever sandwich ingredients you like. Make it as simple as we did, or as complicated as you wish.
Just toss in the oven and 20 or so minutes later you have 6 or so sandwiches, perfect for a get-together. The Dijon mustard/butter mixture adds a nice twangy kick to these baked ham-and-cheese pull-apart sandwiches. They come out of the oven hot, with a moist inside and just a little crunch on the outside.
I’ve made these a few times now, often changing up the meats and cheeses that I use.
Baked Ham-and-Cheese Pull-Apart Sandwiches
- 1 loaf Italian bread
- 3 tablespoons butter melted
- 1 tablespoon Dijon mustard
- cheese sliced (We used sharp cheddar and Monterey Jack)
- sandwich meat sliced thin (We used ham)
- Preheat oven to 350 F.
- Lay two wooden spoons alongside the bread loaf. This will keep you from cutting too deep into the bread.
- Cut bread into 3/4″ wide slices and place onto a large piece of aluminum foil on a baking sheet pan.
- Combine the butter and mustard.
- Gently place folded cheese pieces and sandwich meat in between every other slice.
- Brush inside the sandwiches and the top of the bread loaf with the butter mixture.
- Loosely cover in foil and bake for 20-25 minutes or until warmed through and the cheese is melted.
Nutritional values are approximate.