Ally
Hey there! Yep, I'm still alive. I've just been submerged in life. Living with Mr.S and the kidlets has been keeping me crazy busy. Kidlets? Should I even be calling them that anymore? One's a tween and the other a teen...and with age has come the teen angst, the normal stinky teen boy smells (Sweet Baby Jesus, why do their rooms consistently smell like a combo of dirty socks, sweat and ass?) and hormones, hormones, hormones. Rampant hormones and mood swings around every corner. Please someone, tell me it gets better at some point?! Plus, Pepper has decided to go around peeing upstairs (maybe because it already smells like socks, sweat and ass?) so we've had to put a doggie belly band on him. It seems to be working but I'm constantly velcroing and unvelcroing the sucker for him so he can go out. I'm like a doggie valet. I'll have to take a pic of him wearing the belly band, it's really cute (we bought him one that has bowties on it) but man, does Peppy hate it! Talk about a really disgruntled poodle.



Anyhow, I did come up for air and do some cooking this weekend. About a month or two ago, my friend Julie posted on Facebook that she was eating a funeral sandwich. My interest was piqued, I had to ask, "What's a funeral sandwich?" Turns out it's a type of slider made with Kings Hawaiian rolls, filled with thinly sliced lunchmeat and cheese, and then glazed with a sauce.  You shove them in the fridge to marinate and then pop them in the oven. I'm not 100% sure but I think they're some kind of spin-off of the Southern funeral biscuit.

I decided to make some this week and Mr. S and Kidlet #1 LOVED them, in fact Kidlet #1 has been begging me to make them again. He even offered to wash my car if I made them for him. I could get used to this. ☺

So if you need a dish for football Sunday, to take to bunco or just something to nosh on- give these a whirl. They're super easy to make (and you can even make them the night before). Traditionally they're made with ham and Swiss but I prefer turkey and provolone, so use whatever combo you like. They all taste good with the glaze.

Funeral Sandwiches

Ingredients

12 Kings Hawaiian rolls
12 slices of turkey lunchmeat (thinly sliced)
12 slices of provolone cheese
1/2 cup butter
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/2 teaspoon onion powder

Instructions

1. In a Pyrex measuring cup, melt your butter. Add in the Worcestershire sauce, Dijon mustard, brown sugar and onion powder. Whisk together.

2. Coat your 13 x 9 pan with cooking spray.  Split the whole package of rolls in half and place the bottoms in the pan.

3. Use a pastry brush and baste each roll bottom with the sauce.

4. Fold a piece of lunch meat and cheese onto each roll bottom.

5. Place the roll top on.

6. Brush each roll top with sauce. Then drizzle the remaining portion of the sauce over the top of the rolls.

7. Cover tightly with Saran Wrap. Place in the fridge for a minimum of 3-4 hours but overnight is even better.

8. Preheat over for 350 degrees F.

9. If you want to get fancy you can sprinkle the rolls with poppy seeds or toasted sesame seeds.

9. Bake uncovered for 12-15 minutes.

10. Remove from oven. Eat right away.  (FYI: These do not reheat well so eat 'em up!)

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