Buttery round crackers stacked with deli ham and Swiss cheese, glazed with a sweet-savory Dijon and poppy seed butter, then baked until melted and golden — a guaranteed crowd-pleaser.
Servings
12
Prep time
10 min
Cook time
20 min
Total time
30 min
Ingredients — 12 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Buttery round crackers (e.g. Ritz), divided | 48 | — |
| Swiss cheese slices, quartered, divided | 12 | — |
| Very thinly sliced deli ham | ½ | lb |
| Butter, melted | ½ | cup |
| Dijon mustard | 1½ | tbsp |
| Brown sugar | 1½ | tbsp |
| Worcestershire sauce | 2 | tsp |
| Onion powder | 1½ | tsp |
| Kosher salt | ¼ | tsp |
| Poppy seeds | 1 | tbsp |
Directions
1
Preheat and prep. Heat the oven to 350°F (180°C). Lightly grease a 9x13-inch baking dish or quarter sheet pan.
2
Build the sandwiches. Arrange 24 crackers flat side up in the prepared pan, spacing them evenly. Place a quartered slice of Swiss cheese on each cracker, then fold a portion of ham over the cheese to fit. Top with another quartered slice of cheese and press a second cracker on top, flat side down, to close each sandwich.
3
Make the glaze. In a small bowl, stir together the melted butter, Dijon mustard, brown sugar, Worcestershire sauce, onion powder, salt, and poppy seeds until fully combined. Spoon about ½ teaspoon of the mixture evenly over the top of each cracker sandwich.
4
Bake and rest. Bake for 15 to 18 minutes until the tops are lightly golden and the cheese is melted and bubbling around the edges. Remove from the oven and let stand for 10 minutes before serving — this helps the cheese set slightly so the sandwiches hold together.
Cook's notes
Great for entertaining
These assemble in minutes and bake hands-free, making them ideal for parties and gatherings. You can build the sandwiches and prepare the glaze ahead of time, then refrigerate covered and bake just before guests arrive.
Fold the ham neatly
Thinly sliced deli ham folds easily — tuck it to match the size of the cracker so it doesn't hang over the edges and burn in the oven. A double layer of ham gives a meatier bite if you prefer.
Swap the cheese
Swiss is classic here, but Gruyère, provolone, or Havarti all melt beautifully and pair just as well with the Dijon glaze. Go for a cheese that melts smoothly rather than one that gets oily under heat.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 292 kcal | Saturated fat | 11 g |
| Protein | 12 g | Cholesterol | 54 mg |
| Total carbohydrate | 13 g | Sodium | 560 mg |
| Dietary fiber | 1 g | Calcium | 287 mg |
| Total sugars | 3 g | Vitamin C | 0 mg |
| Total fat | 22 g | Potassium | 155 mg |
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