Upgraded grilled cheese

I posted a recipe a while ago for a savory pull-apart loaf.  I really love those flavors, and so I incorporated them into a grilled cheese.  Also, the sandwich compliments the smoky potato and beef soup very well, in case you were wondering.

8 slices (sourdough or French) bread
4 slices Swiss cheese
1 Tbsp. sweet onion, finely minced
dijon mustard
salt
butter

Microwave your onion with a tiny bit of water about 15 seconds, to soften.  Butter one side of bread and lay butter side down in a pan heated over medium heat.  Lay down Swiss cheese, a quarter of the onions, and a dash of salt.  On a second slice of bread, spread dijon mustard and place mustard-side down on cheese/onions.  Butter top and grill as you would a regular grilled cheese.  Understand that Swiss takes a little longer to melt, so it might take some finesse to flip.  You will keep coming back for this, I promise!

Hot ham and cheese party sandwiches

I made these for my son's second birthday party and they were a huge hit - everyone was asking me for the recipe.  Hint: make extra - they are a bazillion times more delicious as leftovers!

1 stick butter
2 tsp. Worchestershire sauce
2 Tbsp. brown sugar
2 tsp. Dijon mustard
1-12 oz. package of King's Hawaiian Sweet Rolls
1/2 lb. black forest ham, finely sliced
4 oz. Monterey Jack cheese
2 tsp. poppy seeds
raspberry preserves

In a microwave safe dish, cube butter and add Worchestershire sauce, sugar, and mustard.  Microwave in 30 second intervals, stirring often, until melted and well combined.  Leave rolls connected and slice through entire "loaf" to create a sheet of tops and bottoms.  Generously baste both sides of the rolls with the mustard glaze; layer with ham and cheese.  Place top sheet of rolls on top and baste tops with glaze.  Sprinkle with poppy seeds.  Bake in 350 degree oven, tightly covered, for 30 minutes.  Remove from oven, carefully slice, and serve hot!  Serve with warmed raspberry preserves on the side.