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RITZ Crackers Party Sandwiches

Savory RITZ Crackers Party Sandwiches Everyone Will Love

These RITZ Crackers Party Sandwiches are easy-to-make crowd-pleasers, combining crispy crackers with savory fillings.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 sandwiches
Course: Appetizers
Cuisine: American
Calories: 150

Ingredients
  

For the Sandwiches
  • 3 sleeves RITZ® Crackers
  • 12 oz Deli Ham Can substitute with turkey, roast beef, or salami.
  • 12 slices Swiss Cheese Alternatives include cheddar or pepper jack.
For the Flavor Boost
  • 1/2 cup Unsalted Butter Melted.
  • 2 tablespoons Dijon Mustard Yellow mustard can be substituted.
  • 1 tablespoon Worcestershire Sauce Optional.
  • 1 teaspoon Salt Adjust according to taste.
For the Topping
  • 2 tablespoons Poppy Seeds Can substitute with sesame seeds.
  • 1 tablespoon Dried Onion Flakes Onion powder can be used as a substitute.

Equipment

  • Baking Dish
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Arrange 24 RITZ Crackers in a single layer in two 13x9 inch baking dishes.
  3. Place one strip of deli ham on top of each cracker.
  4. Add a piece of Swiss cheese atop each slice of ham.
  5. Cap each sandwich with another RITZ Cracker, rounded side up.
  6. Melt unsalted butter and whisk in Dijon mustard, Worcestershire sauce, and salt.
  7. Drizzle the butter mixture over each assembled sandwich.
  8. Sprinkle poppy seeds and dried onion flakes over the sandwiches.
  9. Bake in the preheated oven for 10-12 minutes until golden brown.
  10. Remove from oven and cool for a minute before serving warm.

Nutrition

Serving: 1sandwichCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Serve immediately after baking for the best texture. Can be assembled ahead of time and baked shortly before serving.

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