Funeral Sandwiches

Dinner rolls*
24+ slices Black Forest Ham (I used Castlewood brand from Sam’s, deli ham would be great too)
24 slices Swiss Cheese (I used the pre-sliced Tillamook, and cut the slices into smaller squares, then also used the edge pieces, 2 edge slices per sandwich)Slice rolls, if needed. Squeeze 24 rolls on an 11×15 inch sheet pan (it’s okay if they are touching). Place one slice of ham (some of my slices were super thin, so I added another half slice with those) and one slice of cheese on the bottom half of each roll, then replace tops.

Sauce of yumminess:
1 cube butter, melted
1/4 cup brown sugar
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 Tbs. poppy seeds (I used slightly less – they are mostly for aesthetics, I think)
1 tsp. onion powder

Mix together with a small whisk. Brush tops of ham and cheese rolls liberally with sauce, then pour remaining sauce over all. Cover pan with foil and refrigerate for 4 to 24 hours. Preheat oven to 350 degrees. Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.

Since I was making these for a crowd, here are the quantities I used:

3 bags of Sam’s dinner rolls (I think there are 36 rolls per bag)
3 pkgs. of Castlewood thinly sliced Black Forest Ham (Sam’s)
1-1/2 pkgs. of Tillamook pre-sliced Swiss cheese (Sam’s)

That made 4 sheet pans of rolls (96 total), with a few plain rolls left over.

☆ Thank you all for passing my things around and sharing ☆

Source: world-recipes
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