Funeral sandwiches are one of my favorite southern specialties. Salty ham, nutty swiss cheese, and a tangy dijon brown sugar butter glaze is baked into fluffy Hawaiian rolls. They're basically upgraded ham and cheese sliders with a brown sugar dijon caramelized crust and they're completely irresistible!
In a small bowl, whisk together melted butter, brown sugar, dijon mustard and worcestershire sauce and set aside.
OR if you don't have time to marinate the sandwiches in the sauce (1 hour up to overnight is recommended), then bring this mixture to a quick simmer in a pot. This will help the sauce caramelize onto the bread faster. This way, there is no waiting required.
Funeral Rolls
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.
Put the upper half of the buns on top and pour the remaining brown sugar dijon sauce on top - making sure to coat and soak each bun.
If you’d like to add poppy seeds, lightly sprinkle some on top.
Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Or place them immediately in the oven if you simmered the sauce on the stovetop.
When ready to bake, preheat the oven to 350F degrees and bake uncovered for 15-20 minutes or until the top is golden brown and the cheese has melted.