When making a large batch, I generally slice the slab of rolls while they're still attached to each other vs. individually. Then layer the ingredients, finishing off with the top slab of rolls. Cut the individual rolls and pour on the butter mixture. It's also best to make the sandwiches a day ahead or hrs ahead and keep in the fridge until ready to bake. Let them soak up the butter mixture!

24 good white dinner rolls (Hawaiian rolls)
24 pieces good honey ham (1lb deli ham)
24 small slices Swiss cheese (or 8oz sliced swiss cheese)
Thinly sliced onion (or chopped onion)
1/3 cup mayonnaise (I just use mayo)
1/3 cup miracle whip

Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow or dijon mustard
1/2 cup butter, melted
1/2 teaspoon Worcestershire sauce

24 good white dinner rolls (Hawaiian rolls) 24 pieces good honey ham (1lb deli ham) 24 small slices Swiss cheese (or 8oz sliced swiss cheese) 1/3 cup mayonnaise (I just use mayo) 1/3 cup miracle whip

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham, slice of onion, and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.