Ham 'n' Cheese Biscuit Stacks |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 40 |
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I make these finger sandwiches for holidays and Super Bowl parties, too. Theyâre pretty enough for a baby shower and hearty enough for the guys. Ingredients:
2 tubes (12 ounces each) refrigerated buttermilk biscuits |
3/4 cup stone-ground mustard, divided |
1/2 cup butter, softened |
1/4 cup chopped green onions |
1/4 cup mayonnaise |
1/4 cup honey |
10 thick slices deli ham |
10 slices swiss cheese |
2-1/2 cups shredded romaine |
40 frilled toothpicks |
20 pitted ripe olives, drained and patted dry |
20 pimiento-stuffed olives, drained and patted dry |
Directions:
1. Cut each biscuit in half, forming half circles. Place 2 in. apart on ungreased baking sheets. Spread each with 1/2 teaspoon mustard. Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.
2. In a small bowl, combine butter and onions. In another bowl, combine the mayonnaise, honey and remaining mustard. Cut each slice of ham into four rectangles; cut each slice of cheese into four triangles.
3. Split each biscuit in half; spread bottom halves with butter mixture. Layer with one ham piece, one cheese piece and 1 tablespoon romaine on each biscuit bottom.
4. Spread mustard mixture over biscuit tops; place over romaine. Thread toothpicks through olives; insert into stacks. Refrigerate leftovers. Yield: 40 appetizers.
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