Christmas Sandwiches Recipe

Christmas Sandwiches

Ok, so I may totally get in trouble for posting this recipe, but it is too good not to share! For anyone who has ever been to my grandma’s house for her usual Christmas Eve get-together, you know the sandwiches I am talking about.

They are sort of a hot ham and cheese, but different. My family has been making them at Christmas time for as long as I can remember. And typically, that is the only time we prepare them, which is what makes them so special and gives them the name ‘Christmas’ Sandwiches.

I do cheat and make them a couple times throughout the year. Of course, at Christmas time my family makes around 72 of the sandwiches because so many people are there for Christmas Eve and Day. We eat them for lunch while we are making them on Christmas Eve, then again for dinner that evening. After dinner, we usually have a few friends and family over to grandma’s house and warm some up there. Then Christmas Morning we make a huge batch and then finish them up throughout the next day or two depending on how many are left.

Christmas Sandwiches. Christmas Eve, 2012. Grandpa, Justin, Aunt Tricia, Me, Mom, and Sarah making the Christmas Sandwiches.

Christmas Sandwiches

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Holiday
Servings: 8 sandwich


  • 6 tbsp butter softened
  • 2 1/2 tbsp minced onion
  • 2 tbsp yellow mustard
  • 1 tbsp poppy seeds
  • 8 hamburger buns
  • 1 lb sliced ham
  • 1 block cheddar cheese extra sharp
  • Aluminum foil


  • Preheat oven to 350
  • Slice cheese into thin pieces
  • Mix together butter, onion, mustard, and poppy seeds
  • Spread on top and bottom of buns
  • Put 3-4 slices ham on bottom bun
  • Add 1-2 slices of cheese each
  • Put top bun on and wrap sandwich in aluminum foil
  • Bake about 20 minutes or until warm and cheese is melted


  1. Uncooked sandwiches can be stored in the refrigerator for a few days and cooked as needed.
  2. Expert tip: As soon as they come out of the oven open the foil. Otherwise the buns get soggy from the steam trapped inside.

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