12/21/10

Funeral Sandwiches (nothing mournful about them!)


The other day I was browsing one of my favorite forums and found this recipe (which I changed just a bit), which was being raved about, just in time for Henry's first birthday party. It sounded perfect for a gathering of people because you make it ahead, pop it in for 20 minutes, and it also makes quite a bit. Needless to say, the guests loved them and almost everyone wants the recipe. So, folks, here you go!
 
 

{Funeral Sandwiches}
1 package of King's Hawaiian Rolls
1/2-1 lb. good ham deli meat
Swiss cheese, thinly sliced
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder

METHOD:
1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.
 
2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.









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82 comments:

Erika said...

I am so making these! Thanks for sharing such a great idea. Merry Christmas!

Carrie said...

My mother-in-law makes a version of these...she uses those little pull apart rolls. The tiny ones? Just slices the entire "flat" of rolls. But she uses finely diced onions. I think my kids would eat these better with the onion powder though. They are yummy!

Anne said...

These sandwiches sound wonderful but I'm wondering if they are soggy, or do they get a little crispy in the oven?

Millie said...

We don't have King's Rolls here Tanya, but I reckon mini croissants would be a great substitute - yum! Have a truly wonderful Christmas Day tomorrow.
Millie xx

Robin L Greenslade said...

These have become a new favorite in our household. Scrumptious and easy to prepare. The aroma of the sauce is devine! Not only are they not soggy, they are not crunchy either, but just right. We've done them with Ham and swiss, Ham and american, Turkey and swiss and turkey and cheddar. One of our friends has done them with roast beef and cheddar; salami and provolone, and ham and swiss.

Thanks for sharing a great recipe!

sandee said...

These look fabulous, just wondering if they are messy to eat or really sticky. Not having been to many funerals lately myself.

Lisa said...

Made these today for my grandson's 2nd birthday & my sister's 40 something birthday party today. Everyone loved them. Made a double batch, had no left overs. Thanks for a great and easy recipe.

Mariah said...

Love these little sandwiches! A friend told me about them a few years ago and we've been making them for almost every gathering ever since (although we don't mix anything with the butter we put on top, just melted butter). Our favorites are ham & swiss, and turkey & cheddar. YUM!

Anonymous said...

Is it possible to freeze these after marinating them so you have a quick sandwich when you need one? Has anyone tried it?

Honi Trauger said...

Just made these for dinner tonight! Awesome! Can't wait to make them for a party!!

Anonymous said...

Hi! These look fantastic. Do you use plain yellow or dijon mustard? Thanks for sharing!

lljfoster said...

So is this baked with the cover on or without the cover?

Clementine Haupt said...

I am not sure do you grease pan???

Clementine Haupt said...

You are beautiful....

Tiffany said...

In reading these comments, I too am curious as to whether or not they are soggy since you let them marinade?? Anyone, anyone??

Lee Ann said...

These look wonderful and tasty! Thanks for posting and you have a great blog. :)
_______
Lee Ann

Crochet...Gotta Love It! Blog

*********
Crochet...Gotta Love It! Website (crochet names to order)
*********

Anonymous said...

Mine turned out soggy and sticky...I baked them with foil sealed over the top and I am wondering if I should have baked them longer or marinaded them longer?? ( I marinaded them for about 5 hours. )

Anonymous said...

A friend of mine made these with just butter and we called them stick of butter sandwiches. The things you put into the butter sounds really good, too. The ones I had weren't messy or sticky just really tasty.

Sara said...

To the person who covered with foil and got soggy sandwiches, that's why. Don't cover them. Items in the oven will get soggy unless they cook uncovered. That's how the tops brown up too. The only thing I EVER cover in my oven is pasta dishes that need to be covered to trap heat/moisture to cook the pasta. And even then I uncover them at the end to melt/brown the cheese a bit.

I've got these in the oven now. I had a 4 pack of hawaiin rolls that needed to be used and this recipe has been CALLING me. I did not let them marinate though, as it's lunch time and I'm hungry :D

http://fluffimama.blogspot.com/

lovecarrier said...

Made them for my family reunion and was a great hit. We used shredded cheese cause I tend to buy bags of them for quick lunches. We made chicken breast, turkey, n ham ones. Thx for the great recipe. I had to share it with several fam.members or they were threating harm. So I'm sure many variations will be popping up at fam.functions.lol I marinated them over nite n placed uncovered in oven in the morning. Did not need to spray pan before making sandwiches. The pan was cool from fridge n the marinade did not let them stick.Browned n cheese melted in about 20min on 375`. Delicious!!!

Anonymous said...

We make these same sandwiches, except for the topping we use a stick of melted butter mixed with a package of either dry italian dressing mix or dry ranch dressing mix. We do not marinate them. We just brush it on and pop them in the oven until the cheese is melted and they are starting to turn brown on top.

2blessed2Bstressed said...

Hawaiian Rolls taste the best, but they are a little pricey and hard to find sometimes. You can substitute with nearly any roll that is the same size as the small square burger chains. Also, if you don't want to use ham, corned beef, pastrami, and roast beef are good. I would use a stronger tasting meat to not get lost in the flavors.

Anonymous said...

Do these need to be served hot/warm or are they ok if you bake in the morning and then not eat until lunch. Could cool completely, or could try to keep them warm in a cooler/towel.

Anonymous said...

Does anyone's marinade every get thick and kinda chunky? I doubled the marinade and made that before I put the sammys together. Came back to pour it on and it was kinda chunky? Do you think it was the butter ( it was melted when I added it to the cold mustard and Worcestershire sauce). I figured it was fine so i just brushed it on and they are marinating now. Anyone?

Anonymous said...

I made these tonight and the bottoms turned out soggy! I just used the tops from another sandwich as bottoms so all of the actual bottoms I tossed out. I only let them marinate for about 30 min bc I didn't have the time to do longer. And baked for 15 min. Idk what went wrong or why they turned out soggy but my husband said they were still really good and a good appetizer for a Super Bowl party! So I'll try again!

Anonymous said...

I make these all the time. I use small frozen yeast rolls instead of hawaiian rolls and a stick of butter mixed with poppy seed dressing and worchestershire sauce and onion powder. I bake them uncovered and they come out perfect.

Anonymous said...

Is that tsp? Or tbls?

Anonymous said...

Nevermind! I googled it! Tablespoons

Ashley said...

Thanks for this idea! I'll make this for the office

Laurie said...

I made these today and they are super delicious and made the party!!! I forgot to take a picture- may I use your finished picture to link to your blog? Thank you for sharing!!

Lisa Criswell said...

i made these today and they did not look like your photo at all. the such was much thicker and pastier looking than in your photo. i followed the recipe and directions, so i'm wondering why the difference?

Lisa Criswell said...

i meant to say "the sauce was much thicker" not such lol

misplaced.hoosier said...

Yellow mustard or spicy?

misplaced.hoosier said...

Yellow mustard or spicy?

aNdi said...

So I happened to be browsing Pinterest the other day and came upon this recipe. As I was looking it over, my husband came in, saw the pictures and said "ooh, what's that?? That looks so good! Can you make that? Can you make it, like, NOW?" Haha. So even though I didn't have 4-24 hours to marinate, nor did I have Kings Hawaiian buns or Swiss cheese, I decided to give them a try (for the sake of dear ol' hubby, who is drooling over my shoulder). I used hamburger buns, and mozzarella cheese because that's what we had and I spooned the sauce over each sandwich and baked for about 20 minutes. I am happy to say that they were EXCELLENT! My husband ate 3 and my daughter and I, both not big fans of mustard, each ate two. I was surprised at how much my 7 year old girl loved them. She just kept saying they were so delicious! I definitely plan on making these again, with Kings Hawaiian and Swiss next time. Thanks for this recipe, it made for a quick and easy dinner that everyone loved.

Anonymous said...

Have never made these with a sauce over them. However have made them by buttering each side of cut bun before adding ham and cheese. Then put a rack (or wadded up alum. foil in bottom of crockpot, add a little water to the bottom, layer sandwiches and cook on low till cheese is melted, abt 2 hrs. If cold when you layer them, will need a little longer. We make them up to 2 days ahead of time, put back in roll container and refrigerate.

Anonymous said...

No they do not get soggy. Just yummy!

Anonymous said...

You out "T" is that teaspoon or tablespoon?

Anonymous said...

We make these "Baked Sandwiches" often. Used 2 pkgs Heat and Serve Rolls or any other dollar size buns. Lunch meat and cheese that goes together; ham/swiss,turkey/cheddar, ham/cheddar,roast beef/pepperjack, etc. Make sandwiches and put into 2 9x13 pans.In sm saucepan, Mix 2T poppy seeds, 2 sticks butter, 2 T worcheshire, 2T yellow mustard and 4 T brown sugar. Heat and bring to a boil, cool and spoon over buns. Very pretty! Place in 2 9x13 pans cover and refrig overnite. Bake covered 350 for 25 mins and uncovered 5 more minutes to brown.

Anonymous said...

I make these but use more brown sugar. Use party buns. I use shaved ham and either Swiss or pepper jack.

Anonymous said...

these rolls are awesome! as long as you let them marinade long enough, the sauce will thicken up so that they shouldn't be soggy at all. I also saw a comment about the sauce getting kinda chunky, I had that too, just wisk it.

Kim Thomas said...

Ok I don't know what everyone is doing to keep the sandwiches from being soggy but mine are. They are soaked in marinade. It would take forever for the marinade to dry out. I don't understand!!! Oh, and I let mine marinate overnight....

Jessica said...

I freaking LOVE these sandwiches!! So simple & cheap to make but the flavor is amazing. If I had to pick a favorite food, these would be it!! Thank you for the awesome recipe :)

Anonymous said...

I followed the recipe exactly, and neither my husband or I enjoyed them. We have had some similar before that were awesome, so we gave these a try. The worcestershire was overpowering, and the bottom buns did turn out partly soggy.

Sondra Leslie said...

To those of you asking teaspoon or Tablespoon - if it is a small "t" it means teaspoon and if it is a large "T" it means tablespoon. Hope that helps

BarbershopGal said...

These were quite the hit at our recent gathering. Mine came out a little soggy, but the sogginess was all goodness and we were willing to deal with it. My question is what size roll pack did you use? I had a pack of 24--since I don't typically see those in the store I ended up more than doubling the recipe for the sauce. I think that's what caused some of them to be soggy.

Anonymous said...

I have made the poppy seed version for my daughters wedding. Decided to make this version for my mother in laws 80th birthday celebration. Instead of using the Hawaiian rolls I used hot dog buns and cut them into thirds. Works great and the hot buns are less expensive if you are having to watch your money.

Jackie said...

This is the most wonderful sandwich we have every eaten!! Love,love,love it!! Thanks for the posting it.

Anonymous said...

I fail at nearly every pinterest project I try, so don't take my word for it BUT mine turned out horrible tonight! Not sure what I did wrong but they were soggy and awful. Sounds like most gals have a great turn out but mine were another pinterest epic fail!

Anonymous said...

I've made these for year and have never marinated them (marinade is a noun, marinate is the verb).

We do everything exactly as the receipe says, except poor the butter mixture on top right before baking. The top comes out crunky and sweet and delicious!

Anonymous said...

"I've made these for year and have never marinated them (marinade is a noun, marinate is the verb).

We do everything exactly as the receipe says, except poor the butter mixture on top right before baking. The top comes out crunky and sweet and delicious!"

If you are going to point out other's mistakes in a blog, post, than maybe you shouldn't have a bunch of mistakes in your comment.

I've made these for YEARS...

Poor is an adjective. Pour is a verb. Learn the difference.

Crunky is not a word.

Anonymous said...

Lol^

Anonymous said...

If you are going to point out other's mistakes in a blog, post, than maybe you shouldn't have a bunch of mistakes in your comment.

Hello Pot,
it would be "then" not "than"
js

Anonymous said...

recipe not receipe

The Jett Set said...

Im so gonna try these with hot dog buns due to finances sounds yummmmmmmy

Julie Hyder said...

T is a tablespoon
t is a teaspoon

Anonymous said...

We made these and the bottoms were too soggy.

Anonymous said...

These sandwiches are delicious! The first time I made them I put them in a 9x13 pan and the bottoms were a little soggy even after baking (but still edible and yummy). The next time I put on a baking sheet and they turned out perfectly. Everyone has raved about them and they have become a new "go to" for Sunday night gatherings and parties. Thank you for the recipe!!

Sabrina said...

You don't marinate them exactly. You just pour over rolls then bake them with no cover on them. This allows them to firm up a bit in the oven not to soft or to hard. If the sauce were to penetrate the bread to long they would remain soggy. In which case they would never firm up correctly in the oven no matter how long they were baked.

Anonymous said...

I made these for the Superbowl - DELISH! I used Dijon mustard, so maybe that is why the sauce was thicker.

I cooked them at 350 for 25 minutes and it was just right. I wouldn't change a thing about this recipie -

I am so glad you shared this, this will be a family favorite for years!

Anonymous said...

If you are not using real butter, it may cause them to be soggy. the fake butter spreads do not melt and reconstitute the same as real butter.

My sauce was thick and stayed nicely on the top of the buns until it was cooked. Hardly any of it was on the bottom of the pan before it was cooked. I used the generic non salted butter from the store.

I was worried about the sogginess, but when cooking, the butter mixture crisps up nicely. I would say use real butter, don't cover them when cooking, and cook until the liquid is crisping the bottom of the pan.

Unknown said...

I made these for the 2013 Superbowl and they were a huge Hit! Thanks so much for the recipe. The people at the party asked for the recipe. My dear hubby loved them so much he asked that I add them to the dinner rotation. My lil boys who are 2 and 4 loved them as we'll. Wonderful and easy to throw together in no time. Try them you will love them.

Anonymous said...

mine were partially soggy, but for the most part really good. I did half ham & half chicken lunchmeat. Will make again

Anonymous said...

Made these last night for my sister's bridal shower and I got awesome reviews! I used real butter and the marinade was more of a glaze that stayed on top of the buns until they were baked. No soggy buns here!! Thank you!

Anonymous said...

I've made these several times for dinner since I first found this recipe sometime last year, and they're always a hit. I usually use cheddar instead of swiss, though.

Anonymous said...

I am making these tonight. This recipe is so simple and delish. My whole family loves it with red potatoe rosemary fries. Great recipe!

Anonymous said...

I think that is a great point use real butter. That fake stuff is what might be causing the soggy texture.

Anonymous said...

I made these I marinated for about 17 hrs mine as well were a little soggie so I fliped them over and cooked 10 more mins!

Anonymous said...

I don't pour the sauce over them...I spready it on the inside of the rolls...both sides of the buns, then put the meat and cheese on it. It is delish!

Karen said...

Not necessarily to marinate at all. I never have! Crowd pleaser everytime! Add poppy seeds to top before baking. Yummy.

Anonymous said...

*pour.

Anonymous said...

I made these before..but I added poppy seeds to mine. Yummmmy!!

Anonymous said...

The recipe says to marinate 4-8 hrs.

Anonymous said...

I heard about these from a friend, but she forgot to tell me to marinate the sandwiches. I had a few of the items in my fridge and wanted to clear it out, so used what I had. I baked some Pillsbury biscuits, cut them open and laid the ham and swiss inside and put the tops back on. I made the sauce as directed and poured it on top. I had some left over shredded swiss so I plopped it right on top of the biscuits. Then I baked them for 20 minutes. Yum, yum. Thank you my friend Jen!

Anonymous said...

My questions is if I were to bake these in the morning but then they don't get eaten until lunch will they still be good?

Melanie said...

These were amazing! I didn't have onion powder, so I used diced onions, and only marinated for 30 minutes before I baked them. The sauce is soooo good! My husband repeatedly told me he wanted me to make them again. Thank you for the recipe!

Anonymous said...

Hi, I am wondering if the ones that have turned out too soggy they have used margarine instead of real butter. Just wondering! I love these sandwiches. Making them for Christmas Day! Merry Christmas!

Karen Clark said...

I am totally going to make these for New Year's, but I HAVE GOT TO CHANGE THE NAME!!!! LOL Thanks so much for the recipe!! :D

Anonymous said...

A friend made these for a memorial service at church and they were wonderful! People kept coming back for more! I came looking for the recipe so I could make them!

Anonymous said...

Yeah several rexipes say to marinate them so how would you know not to?

Anonymous said...

Made them today. Turned out pretty good! I was a little worried, but had no problem with them being soggy. I'm pretty sure its because I used real butter and not margarine.

Stacy Flick said...

Could you make these and then freeze them? I'm having a baby soon and want to freeze some meals :)