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It was a hard decision to leave my job as an elementary school teacher and fall is always that yummy fresh-start time of year that gets a teacher all jazzed up. So don’t look at me weird if I get a little weepy when I start to see the school buses coming by in the mornings. And in an extra sad twist of Toy Story 2-esque fate, my lunchbox is staring at me sadly from the shelf in the basement begging to be restored to its glory days as the Keeper of the Leftover Soups and Sandwiches.

As a teacher, there was nothing that brightened my day more than the reminder of a good lunch waiting for me in my lunchbox. I’d be in the middle of teaching how to multiply double digit numbers and I’d remember something awesome that I’d brought for lunch and it would sustain me through some hard two-four-six-eight and again times. Magic, I tell you.

So this sandwich is dedicated to everyone who packs a lunch, because while it’s delicious on the first day you make it, it’s also a sandwich that thrives as a reheat. No need to preserve any kind of exterior crunch here – this is meant to be a soft, buttery, melty hot ham and cheese sandwich, peeps.

Ingredients

1 Package KING'S HAWAIIAN Hamburger Buns

6 Slices Bacon

1 Yellow Onion

8 Tablespoons Salted Butter, divided

2 Teaspoons Dijon mustard

1 Teaspoon Worcestershire sauce

1 Pounds Sliced Deli Ham

1 Pound Sliced Swiss

Steps 

  • Fry the bacon until crispy. Place on paper towels to drain.

  • Slice onion into thin strips.

  • Melt 1 tablespoon butter in a small skillet; add onions and cook over very low heat for 30 minutes, stirring occasionally. The onions should turn a deep golden color and taste sweet.

  • Melt the remaining butter and whisk with the mustard and Worcestershire sauce.

  • Preheat the oven to 350 degrees.

  • Cut foil into large squares for wrapping each sandwich. Brush the bottom of each bun with butter mixture on both sides.

  • Top with ham, onions, bacon, and cheese. Brush the top of the bun with butter on both sides, place on the sandwich, and wrap with foil. Repeat for remaining sandwiches.

  • Bake for 20 minutes or until warmed through and cheese is melted.

  • Store leftovers in the fridge with a piece of wax paper between them to prevent sticking. Reheat leftovers in the oven wrapped in foil or in the microwave for 1 minute.