Another Version

Here is another version to the Funeral Sandwiches I posted the other day.  These are called Ham Delights.  They're not as sweet as the Funeral Sandwiches, but equally delicious.  I'll make them sometime and post a picture.

Ham Delights

1 tin of twin rolls

1/3 lb. Mozzarella or Cheddar cheese (or both)

½ lb. deli ham lunch meat (thinly sliced)

1 stick of butter, melted

1 Tb. dried minced onion

1 ½ Tb. mustard

½ tsp. Worcestershire sauce

1 ½ Tb. poppy seeds

Mix onions, mustard, Worcestershire sauce, and poppy seeds in a bowls and set to the side. 

 Slice rolls through the middle and lay the top to the side.  Brush the inside of the bread with butter.  Brush mustard mixture on top of the butter.  Lay the ham on top of the bottom half of the rolls.  Top the ham with cheese.  Place the top layer of bread back on top of the ham and cheese.  Cut the rolls.  Bake at 400 degrees for 10 minutes.

Good Friends, Good Food

Over my Christmas Break, I attended a party with some of my school friends. One of the many delicious foods that was shared was something called Funeral Sandwiches.  I have no idea why they would be called that, but they were really good.  My friend said she found the recipe on Pinterest.  Of course she did.  She finds EVERYTHING on Pinterest ... don't you Jennifer?  Everything she finds is fabulous.  I made them tonight for tomorrow night's dinner.  What I like the best is that you can make them the night before, put them in the refrigerator, and pull them out the following night.  Then you just have to pop them in the oven for 15 minutes.  It's as good as using the crockpot!  I'll post the picture tomorrow night.

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. Worcestershire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

Preheat the oven to 350 degrees. 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.  Mix the butter, Worcestershire, mustard, brown sugar and onion powder together. Pour the mixture over the buns, covering each one well. Cover with Saran wrap and marinade between  4 to 24 hours.  Bake for 15 minutes, uncovered, or until cheese is melted and bun tops are a bit golden.