Mini Ham Sandwiches with Honey-Mustard Dipping Sauce

1 (12 ounce)can refrigerated buttermilk biscuits (the layer type doesn't work as well)

Stone Ground Mustard

2 chopped green onions

1/4 cup butter, softened

20 slices deli ham

3 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 tablespoons honey


Heat oven to 400°F.

Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.

Spread a little stone-ground mustard evenly over tops of biscuits.

Bake for 10 to 14 minutes or until golden brown.

Place on wire rack to cool.

Meanwhile, in a small bowl, combine onions and butter, mix well.

Split each cooled biscuit; spread both halves with butter mixture.

Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.

In another bowl, combine dipping sauce ingredients; blend well. (Honestly, I never measure the sauce ingredients and just mix to taste.)

Transfer to small serving dish.

Serve the sandwiches arranged around the dipping sauce on a platter. (Yield: 20 mini sandwiches)


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