Sara Foster's Southern Kitchen
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southerncooker from Boomer, NC
I've made ham and cheese rolls for many years on the little mini rolls from companies like Pepperidge Farm using a similar spread that is used in this recipe and my family loves them. These are made on the sweet potato rolls or buttermilk sage rolls that are also in this book or she says you can use other 2 inch rolls. I decided to try it on the left over sweet potato rolls I made. My daughter though they were really good but thought they would taste better on the sweet potato rolls using cheddar instead of Guyere (or Swiss) cheese. For me they were just OK and son in law didn't care for them at all and he enjoys them my way. The spread is a bit different proportions in the one I make as well.
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