- 8 hot dog buns
- 300gr ham
- 300gr emental in slices
- 4 pineapple slices cut in 4
- 80gr butter
- 1 Tbsp mustard
- 1 Tbsp poppy seeds
- 1 Tbsp worcestershire sauce
- 1 clove garlic minced (optional)
Preheat oven to 180C.
Cut buns in half and place bottoms in a baking pan.
Layer ham on the bread,
and the emental.
Melt butter and combine with mustard, poppy seeds, worcestershire sauce and garlic.
Brush the buns with the mixture.
Cover with foil and bake for 30 minutes at 180C.
Serve warm or at room temperature.