Funeral sandwiches
Does anyone else completely love King’s Hawaiian rolls? I adore them and try to find any recipe I can that uses Hawaiian rolls as an ingredient. They may have a terrible name, but these funeral sandwiches are delicious. Funeral sandwiches come together quickly and keep well without temperature control, so they’re great party food. I’ve made them for events and rarely have any leftovers. Also, they get rave reviews from pretty much everybody. Even my photography assistant thought they were pretty tasty 😉
The traditional recipe calls for ham with Swiss, but roast beef with cheddar and turkey with muenster are also fantastic. You can also reduce or increase the recipe easily: you want about a slice of meat and cheese per roll. Spread a thin layer of mayo across the bottom buns then layer the meat and cheese over top. Finally, replace the top buns.
Need more sandwich inspiration? Crock Pot buffalo chicken sandwiches | Oktoberfest sandwiches | Au Bon Pain chicken Margherita sandwiches | Ciabatta chicken Philly sandwiches
The trick to these addicting sandwiches is the glaze. It’s made from melted butter, onions, Worcestershire sauce, Dijon mustard, brown sugar, and black poppy seeds. You brush it over the tops of the assembled sandwiches. It bakes into the the buns and results in a sticky, sweet, delicious mix. Be sure to line your pan with tin foil. The glaze is really sticky and will just make a mess of your pan.
Before serving, keep the funeral sandwiches wrapped in the tin foil to soak in all the glorious butter glaze for as long as possible. You can also slice these into smaller portions. They’re pretty filling when you eat one or two. I know some people who use the regular 12-pack roll package and get 24 or 48 portions from there.
Funeral sandwiches
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
For the sandwiches:
- 2 12-roll packages of King’s Hawaiian Rolls
- 24 slices deli sliced Honey Ham
- 24 slices deli sliced Swiss cheese
- 1/2 cup of mayonnaise
For the glaze:
- 1 stick butter, melted
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon finely minced onion (or 2 tsp. dried minced onion)
- Black poppy seeds, for sprinkling
Instructions
- Preheat the oven to 350 degrees. Whisk the glaze ingredients together until smooth.
- Slice each package of rolls in half horizontally. Spread mayonnaise evenly on each half of the rolls. Layer the cheese and meat. Replace the top half of the rolls.
- Line a pan with tin foil (I find that a large jelly roll pan or an 11×17 baking dish work well). Place the rolls in the pan and pour the glaze over to coat evenly.
- Bake for 22 minutes until warmed through and the cheese melts.
- Prep Time: 15
- Cook Time: 20
