6 (3 ounce) slices cooked ham
8 slices cooked Swiss cheese
1 1/2 ounces cream cheese
4 ounces shredded Swiss cheese
2 cubes chicken bouillon
2 tablespoons butter
1 onion, diced
1 tablespoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
freshly ground black pepper to taste
In a large bowl, toss ham, cheese and cream cheese until well coated. Dip bread cubes in butter or margarine and coat with egg mixture. Place 1 1/2 teaspoon of the bean paste into each bread cube. Place bread cubes into greased 9-in. round baking pans.
Bake at 350 degrees F for 50 minutes, or until bubbly and golden brown.
Remove bread from pans, and store in freezer. Serve warm.
With cheese mixture, spoon cream cheese slices into each ham sandwich. Place under the broiler. 6 to 8 minutes on, flip sandwiches over, and place on waxed paper with the chicken bouillon cube. Top with remaining bean paste. Brush with butter or margarine, if desired. Toast bread at a knife-edge tip 2 minutes longer, until golden brown. Serve warm, warm bread with cheese mixture or with butter or margarine. Garnish with basil.