Scraped-out buns

This is a weird thing my mom used to make. I have no idea where she got the recipe.

You will need:

Something like Cobblestone wheat sub rolls:

Underwood deviled ham.  You will find this with “canned meat” – tuna, salmon, Spam…

The ratio is 2 cans to 3 buns.
Chili sauce.  Note: This is *not* ketchup, but you will find it near the ketchup at the grocery store.
Onion.  You can use onion powder, minced onion, or fresh onion.  A little bit goes a long way, so don’t go wild.
Grated cheddar cheese.  I use sharp cheddar.

Mix up 2 cans of deviled ham, roughly 3 tbsp. chili sauce, maybe 1 tsp. of onion powder, and as much grated cheese as you like.  (I don’t have exact measurements for this one – I was taught to make this one by watching my mom and she didn’t measure either.)  Taste the mixture and if it’s not tangy enough, add another dab of chili sauce. Sneak up on this slowly so you don’t end up with a sloppy mess.  Then set this aside, you have to go mess with the buns now.

 

 

Stand the bun on end and carefully cut the top off length-wise. The goal is to cut off a thin layer to act as a lid later, after you pack it with the deviled ham mixture.

 

Hollow out the inside of the bun.  I usually cut the boundary and then use the fork to scoop out the insides.  It’s kinda like making a canoe! P.S. The stuff you dig out of the bun is great for snacking on while you make these.

Once you’ve hollowed out the bun, pack it with the mixture, put the lid on top, and put little dabs of butter on the lid.

Bake it at 400* for 10-15 minutes or until the lid is crisp and the cheese is all melted inside. (Works really well with a toaster oven.)  Take them out and eat!

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