Funeral Sandwiches

Someone should make up a batch of these and ship them over to 2Pea's headquarters. 

Thanks for saving the Funeral Sandwich recipe!!

OMG! Love it!!!

I use AKathy's recipe, with some tips from Valincal and possibly
other Peas.

Funeral Sandwiches

oven at 350

makes 24 servings

Spray pan with Pam (can use two aluminum throw away pans
for easy clean up or if bringing for pot luck, etc.)

1 1/2 lb Ham deli or thin-sliced
1/2 lb Lorraine Swiss Cheese
24 dollar buns, whole wheat or white

Glaze
2 sticks butter
4 Tbsp brown Sugar
2 Tbsp Worcestershire sauce
2 Tbsp mustard (not dry)
2 Tbsp poppy seeds (optional)

Assemble ham and cheese inside each bun.
Glaze one cut bun inside surface.
Pour remaining glaze over all bun tops.
Refrigerate for 4 hours or up to overnight.

Bake uncovered at 350 for 15-20 min.


Notes from me: Dollar buns, I have been told, are just small ones that are
connected in the package; ready-to-eat buns, not unbaked though.
The first time I made these, I used a half recipe because the butter amount
gave me pause ... but they were really good, and I wished I had made the
full recipe I didn't use poppy seeds.

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(Kathy's original: 450 degrees Covered for 25 minutes)
AKathy
www.twopeasinabucket.com/mb.asp?cmd=display&thread_id=3051341&pg=1

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That's what I did. I sliced through the dozen attached buns (rolls), brushed on some of the sauce on the cut surface, , then layered on the meat and cheese. Poured the rest of the sauce over top. Baked at 325F for 35 minutes. I separated the buns by slicing with a serrated knife after they came out of the oven. They were nice and crispy, not soggy at all. HTH.
Valincal

The recipe I have suggests using the sweet Kings Hawaiian rolls - I'm sure they are great with either.

I'm wondering the same thing and want to be sure before I make a big batch of mess, which is my usual cooking style.

I've made these several times as well. We use ham and cheddar here since nobody's a fan of swiss. I've never used poppy seeds, and um, I've also never prepared them in advance. I just throw them together and pop them right in the oven instead of letting them marinate. I've used the King's sweet rolls as well as Sara Lee wheat dinner rolls. And, yes, you do just pour the sauce right over the tops.

Thank you for reposting this. I just made 2 batches of these with the Hawaiian rolls for a family get together. 

I was worried about them being soggy, especially since I had to make them the evening/night before and put them in the oven the next morning and they were great.  Not soggy at all.

My family loved them.  I even noticed my Uncle stashing some in a zip-lock for work the next day.

Jennifer

When a friend gave me this recipe years ago, I believe she said it was a Longaberger recipe.