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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.
An Easy Way To Feed A Crowd
Just toss in the oven and 20 or so minutes later you have 6 or so baked ham-and-cheese pull-apart sandwiches, perfect for a get-together. The Dijon mustard/butter mixture adds a nice twangy kick to these sandwiches. They come out of the oven hot, with a moist inside and just a little crunch on the outside. You can serve them with extra condiments if your guests prefer. We like them as they were.
- One 8 oz jar of Grey Poupon Dijon Mustard
- Made from the same French-style recipe since…
I’ve made these a few times now, often changing up the meats and cheeses that I use.
Also check out my pepperoni pull-apart bread.
Baked Ham-and-Cheese Pull-Apart Sandwiches
Equipment
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
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