Ingredients
Directions
Preheat oven to 400°F.
Drizzle oil in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes. Remove from heat and set aside.
Split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls.
In a large mixing bowl, combine mustard, poppy seeds, and Worcestershire sauce. Add a cup of melted butter and cooked onion.
Stir in ham until evenly combined. Spray with non-stick a sheet of aluminum foil large enough to completely encase a flat of rolls. Place one flat of bread, and open like a book.
Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges and cover with 6 provolone cheese slices. Cover the with the top bun and brush with melted butter. Then wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the other flat of rolls.
Bake until the cheese melts and rolls get toasty, 10 to 12 minutes.
Serve warm with chips or salad.
