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Funeral Sandwiches
...in your mind.
Funeral Sandwiches

Funeral Sandwiches

Funeral sandwiches are perfect for a group, meeting or yes...even a funeral. Really they should be called 'group sandwiches' because they're just easy to make for a group of people. And they could be made with ham, chicken, anything actually or in our case cheap roast beef (that'll be worth about 4 times what we paid when we're done with it).

Makes 12 sandwiches

Ingredients

  • One 4-5 pound eye of round
  • 1/4 cup yellow mustard
  • 1/4 cup any all purpose seasoning, or make mine here
  • 12 slider buns/rolls - or one batch homemade brioche buns, but separated into 12 and not 8 - and the recipe is right here
  • 1/4 cup mayo
  • 1/4 cup grainy mustard
  • 3/4 pound sliced white American or white cheddar cheese
  • 1/2 cup butter (1 stick), melted
  • 2 tablespoons prepared horseradish
  • 1 tablespoon garlic paste
  • 1 tablespoon Cholula (or any hot sauce)
  • 1/2 tablespoon Worcestershire
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 500
  2. Remove any fat and silver-skin from the roast, brush with mustard and season well with the rub
  3. Put on a rack covered baking sheet, and cook 15 minutes, turn down to 325 and continue to cook until 125 internally - remove and let cool
  4. When it's cool, wrap tightly in saran, and refrigerate overnight
  5. When ready to build, preheat oven to 350
  6. Slice buns horizontally, butter a 9x13 baking dish and put bottoms side by side in the pan
  7. Spread mayo and mustard across all the bottoms, top with half cheese
  8. Remove refrigerated roast, unwrap, dry off and slice into the thinnest slices possible - you'll need between 1 and 1.25 pounds
  9. Top cheese with roast, add another layer of cheese, then the top buns
  10. Combine butter, horseradish, garlic, Cholula, Worcestershire, parsley, soy & olive oil - mix well to combine, then brush about half over the little sandos
  11. Cover with foil, and bake 20 minutes
  12. Remove foil, brush again and bake another 7-10 or until the cheese is bubbly
  13. Remove, let cool slightly and away you go.
Funeral Sandwiches

Funeral Sandwiches

Funeral sandwiches are perfect for a group, meeting or yes...even a funeral. Really they should be called 'group sandwiches' because they're just easy to make for a group of people. And they could be made with ham, chicken, anything actually or in our case cheap roast beef (that'll be worth about 4 times what we paid when we're done with it).

Makes 12 sandwiches

Ingredients

  • One 4-5 pound eye of round
  • 1/4 cup yellow mustard
  • 1/4 cup any all purpose seasoning, or make mine here
  • 12 slider buns/rolls - or one batch homemade brioche buns, but separated into 12 and not 8 - and the recipe is right here
  • 1/4 cup mayo
  • 1/4 cup grainy mustard
  • 3/4 pound sliced white American or white cheddar cheese
  • 1/2 cup butter (1 stick), melted
  • 2 tablespoons prepared horseradish
  • 1 tablespoon garlic paste
  • 1 tablespoon Cholula (or any hot sauce)
  • 1/2 tablespoon Worcestershire
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 500
  2. Remove any fat and silver-skin from the roast, brush with mustard and season well with the rub
  3. Put on a rack covered baking sheet, and cook 15 minutes, turn down to 325 and continue to cook until 125 internally - remove and let cool
  4. When it's cool, wrap tightly in saran, and refrigerate overnight
  5. When ready to build, preheat oven to 350
  6. Slice buns horizontally, butter a 9x13 baking dish and put bottoms side by side in the pan
  7. Spread mayo and mustard across all the bottoms, top with half cheese
  8. Remove refrigerated roast, unwrap, dry off and slice into the thinnest slices possible - you'll need between 1 and 1.25 pounds
  9. Top cheese with roast, add another layer of cheese, then the top buns
  10. Combine butter, horseradish, garlic, Cholula, Worcestershire, parsley, soy & olive oil - mix well to combine, then brush about half over the little sandos
  11. Cover with foil, and bake 20 minutes
  12. Remove foil, brush again and bake another 7-10 or until the cheese is bubbly
  13. Remove, let cool slightly and away you go.