Dear Cook, when I received this recipe, the following was printed at the top of the page, “Funeral Sandwiches – Great for hungry tummy snacks at the end of a day of eating sweets.” Without ever having tasted one, I made them for volunteers working for the WLJN Radio Sharathon. When I did take my first bite, I was sold on them! I told myself, this would be perfect for late evening snacks at our family Christmas. They are made a day ahead, such a convenience. Before serving, they just need to be heated for twenty to twenty-five minutes. Twenty-four little sliders in a 9 by 13 pan, perfect. I’ll make two pans for Christmas. BUT they are so out-of-this-world delicious that the gathering of thirty some will wish that I had made more! Without a doubt!
Oh, I forgot to mention that the sandwiches are called funeral buns because they are so good they-are-to-die-for!
For a printed copy, with or without photo, click green dot on left side at the bottom of this page.
If you would like a Monday reminder, and quick link, in your email to next week’s post, just sign-in at the secure registry at the top of this page, and click GO. For a private conversation, please write your message on the Contact page found at the right on the Home page.
| Funeral Buns | Print |
- SANDWICHES: SERVES 12 - makes 24 small sandwiches.
- 24 ct pkg Hawaiian Rolls (King’s brand is best.)
- 1.5 lbs. slivered Honey Ham from deli
- 24 slices Swiss cheese from deli (21 - 7 ounce slices provided 3 layers of cheese.)
- Mayonnaise to lightly spread (Some add small amount of horseradish to the mayo.)
- GLAZE INGREDIENTS:
- 1 cup melted butter
- 4 Tbsp brown sugar
- 2 Tbsp mustard
- 2 Tbsp Worcestershire sauce
- 1 Tbsp onion, finely minced
- Poppy seeds for sprinkling
- SANDWICHES:
- Cut sandwiches in half with long knife - slice thru whole package without separating.
- Spread the insides lightly with mayo.
- Lightly oil or spray 9 x 13 inch pan with Pam.
- Line the bottom of the pan with the bottom half of the rolls.
- Layer them with ham slices and the cheese.
- Place the top half back on.
- GLAZE:
- Mix together melted butter, brown sugar, mustard, Worcestershire sauce & onion.
- Pour concoction evenly over the buns, drenching each one.
- OR let it cool, and brush on with a pastry brush. (This worked well for me.)
- Sprinkle buns with poppy seeds.
- Cover lightly. Marinate 24 hours in refrigerator.
- NEXT DAY COOKING:
- Remove from refrigerator and bring to room temperature - maybe 3 hours.
- When ready to cook, preheat the oven to 350 degrees.
- Bake 15 to 25 minutes, uncovered, until cheese is melted and tops a bit golden.
- Cut into 24 sandwiches.
- Serve warm.
