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What is it with these Amish “Funeral” recipes?? (see Amish Funeral Pie). Actually, these little snacking sandwiches are found in many areas of the US and are usually known as “funeral sandwiches”. However, they are VERY popular among the Amish and Mennonite in the Pa Dutch region and show up at funeral meals, church suppers and pot-lucks all the time.
This recipe came to me courtesy of my friend who grew up in a Penn Dutch family in the Lehigh Valley of Pennsylvania (Bethlehem, Pa. to be precise), labeled as “Amish Funeral Sandwiches” and I have kept the name the same in honor of Mabel, the lady who shared the recipe with me. These are traditionally made with King’s Hawaiian Rolls, but if you are not a fan of King’s, you can use the white rolls found in grocery store bakeries, usually labeled “dinner rolls” — they are square rolls packed in a block of 12 and look like the King’s Hawaiian.
These travel well, can be assembled well ahead of baking time, and they usually disappear quickly. If desired, you can sprinkle some poppy seeds on top of the rolls before baking.
NOTE: If taking these to a gathering or pot-luck, bake them in a disposable baking pan — easy clean up and no dish to collect after.
Amish Funeral SandwichesCourse: Snacks, Appetizer, EntreeCuisine: Pa. DytchDifficulty: Easy
1 – 12 roll package Hawaiian sweet rolls or the same style dinner rolls
1/2 pound thinly sliced good quality deli ham (black forest is a good choice)
1/2 pound thinly sliced Swiss cheese
1/2 cup (1 stick) butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons Dijon style mustard
2 tablespoons brown sugar
1/4 tsp onion powder
Optional: poppy seeds for sprinkling on top
- Spray a 7 x 10 x 3-inch deep bake dish with cooking spray.
- Remove rolls from the packaging and slice them horizontally in half without separating them individually.
- Place the bottom half into the prepared bake dish.
- Layer ham and cheese evenly over the bases, then re-position the remaining roll halves on top.
- Combine butter, Worcestershire sauce, mustard, brown sugar and onion powder. Mix well and pour evenly over the rolls.
- Cover with plastic wrap and chill overnight (or a minimum of 4 hours).
- Preheat oven to 350F degrees. (Sprinkle with poppy seeds if using)
- Bake the rolls for about 10 minutes, covered with foil.
- Remove foil and bake another 10-15 minutes until golden brown.