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

1. Heat oven to 400°

2. Cut each biscuit in half CROSSWISE, (not horizontal through middle), making a half moon shape.

3. Place on ungreased cookie sheet, spread tops with a little*mustard.

4. Bake for 10-14 minutes or til golden brown.

5. Cool on wire rack 10 minutes.

6. Meanwhile, in small bowl, combine onions and butter, mix well.

7. In another small bowl mix mustard, mayo and honey.

8. Split each biscuit open with sharp knife.

9. Spread bottoms with butter mixture.

10. Top each with ham, cheese and lettuce.

11. Spread inside tops liberally with mustard-mayo-honey sauce.

12. Place on top/lid.

13. Spear an olive onto frilled pick, then stick through sandwich.

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