Line your crockpot with parchment paper.

Cut the rolls in half lengthwise to turn them into buns. Place the bottom halves in the crockpot.

Layer the bottom half with ham slices and Sargento Natural Provolone Cheese Slices and place the top half back on.

In a bowl, Mix together the butter, Worcestershire, mustard, brown sugar and onion powder. Pour sauce over sandwiches, drenching each one.

Cover and cook on high for 1 to 1.5 hours or until cheese is melted and rolls are hot.

You can toast them under the broiler for a minute to get a crispier top.

Run a knife between the buns to separate and serve right out of the crockpot set on warm to keep the sandwiches hot.Note

You can prep these up to 24 hours in advance. Just cover tightly and refrigerate until ready to cook.