Southern Belle Funeral Sandwiches Recipe Funeral sandwiches

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6 tablespoons melted butter, 3 tablespoons brown sugar, 2 tablespoons brown mustard (I used homemade spicy brown mustard),. Keyword: Funeral Sandwiches, King's Hawaiian Rolls, Sandwiches. Servings: 6. Ingredients. 3/4 lb sliced ham; 3/4 lb sliced Swiss Cheese; 12 King's Hawaiian Rolls; 6 tbsp butter;

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Grease a 9×13 baking pan and preheat the oven to 350 degrees. In a bowl, combine the melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, and minced onion. Open the rolls and place the bottom rolls into the baking dish, side by side. Layer some ham on the bottom roll and place a slice of cheese on top.

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Simply cut each roll in half, lengthwise and place bottom halves on the bottom of a 9×13 baking dish. Then layer bottom of the rolls with the ham sand cheese slices and place the top half of the rolls back on. In a bowl, mix together the melted butter, Worcestershire sauce, mustard, brown sugar and onion powder.

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Instructions. Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of the rolls and cover with roll tops. Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl and spoon over sandwich tops. Let sit for 4 hours to overnight. Preheat the oven to 400 degrees F.

Southern Belle Funeral Sandwiches Recipe Funeral sandwiches

If you are adding poppy seeds sprinkle them over the top now. Wrap the baking pan in plastic wrap tightly and refrigerate for 1 to 24 hours. Preheat the oven to 350 degrees when you are ready to bake the Funeral Sandwiches. Remove plastic wrap and bake for 15-20 minutes until the tops are golden brown.

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To make these sandwiches, Step 1. Beat the butter with the onion, mustard, and Worcestershire. Step 2. Split rolls horizontally without separating, then spread butter mixture on top and bottom halves of rolls. Step 3. Top bottom layer with folded ham and sliced cheese. Place roll tops on. Step 4.

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First: Cut all your rolls in half and place the bottoms in a 9X13 baking dish. Add a smear of horseradish sauce. Second: Layer with roast beef and shredded cheese. Cover with top of bun. Third: Mix marinade and pour evenly or brush on the tops of the sandwiches. Sprinkle with poppy seeds.

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Instructions. Cut rolls in half. Line the bottom of a baking pan with the bottoms of the rolls. Layer the meat slices, then cheese and place the top half back on. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar and onion. Pour mixture over the buns, drenching each one.

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Instructions. Cut each roll in half, lengthwise and place bottom halves on the bottom of a baking pan. Layer bottom half with ham slices and cheese 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.

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Grease a baking pan and pour in enough of the brown sugar dijon sauce to coat the bottom of the pan; about 3-4 tbsp. Split the rolls down the middle and pull them apart. Line the pan with the bottom portion of the buns. Evenly lay half of the swiss cheese across the bottom buns, then add the ham, and the remaining cheese.

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Preheat oven to 350° F (175° C) and spray 9×13" pan with non-stick spray. Using a serrated knife cut the rolls in half, keeping them in their "slab" form. Remove the "tops" of the rolls and set aside. Place the ham slices evenly over the bottom of the rolls, then repeat with the cheese.

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Preheat your oven to 350 degrees. Use a large bread knife to slice the Hawaiian rolls in half, keeping them connected to one another. Place the bottom half of the rolls in the casserole pan. Create a layer of ham and turkey and then cover the lunch meat with the sliced mozzarella. Place the top half of the rolls on top.

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Instructions. Cut entire package of rolls in half horizontally. Place bottom half in a 9x9 ovenproof baking dish. Layer ham and Swiss cheese over bottom half. Replace the top of the rolls. In a medium bowl, whisk together dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops.

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When you're ready to bake, preheat the oven to 350 degrees. Bake the rolls, uncovered, for 15-20 minutes or until the top is golden brown and the cheese has melted. Remove the pan from the oven and allow the rolls to cool for 5 minutes. Serve hot. Prep Time: 10 minutes.

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Layer bottom half of the rolls with a slice of ham and on top of the ham place a slice of swiss cheese. Place the top half of the rolls back on. In a bowl, mix together the butter, dijon mustard, Worcestershire sauce, poppy seeds and onion powder. Brush generously over the tops of the rolls. Let sit for 10-20 minutes.

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Directions. Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet. Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit, 4 hours to overnight.