Categories: Appetizers, Pork, Sandwich
Ingredients
- 2 (12 ounce) cans pillsbury big country refrigerated biscuits
- 2 -3 tablespoons stone ground mustard or spicy brown mustard
- 4 tablespoons chopped green onions
- 1/2 cup butter, softened
- 6 tablespoons stone ground mustard or spicy brown mustard
- 4 tablespoons mayonnaise
- 4 tablespoons honey
- 10 slices virginia baked deli ham, cut each slice into 4ths
- 20 slices aged swiss cheese, cut in half corner to corner
- 1 head lettuce, finely shredded to about 5 cups
- 20 black olives, drained, patted dry
- 20 pimento-stuffed green olives, drained, patted dry
- 40 frilled toothpicks
Directions
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Heat oven to 400°
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Cut each biscuit in half CROSSWISE, (not horizontal through middle), making a half moon shape.
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Place on ungreased cookie sheet, spread tops with a little*mustard.
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Bake for 10-14 minutes or til golden brown.
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Cool on wire rack 10 minutes.
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Meanwhile, in small bowl, combine onions and butter, mix well.
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In another small bowl mix mustard, mayo and honey.
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Split each biscuit open with sharp knife.
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Spread bottoms with butter mixture.
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Top each with ham, cheese and lettuce.
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Spread inside tops liberally with mustard-mayo-honey sauce.
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Place on top/lid.
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Spear an olive onto frilled pick, then stick through sandwich.