Funeral Sandwiches (Roast Beef Sliders)

Roast Beef Sliders, also known as Funeral Sandwiches, are baked roast beef and cheese sandwiches that feed a crowd at every occasion!

Coated with melted butter, stringed with melted cheese, and prepared in a casserole dish to feed a crowd. This easy appetizer recipe is suited for any celebration!

Funeral Sandwiches

I know this is a strange name for a recipe, for sure, but it’s a Southern Tradition! Much like every wonderful recipe in the south, simple ingredients come together to make a delicious dish.

When I told my mother-in-law, Judy, that I was working on some new recipes for sliders, she told me about these sandwiches that she makes called “Funeral Sandwiches.”

She calls them the best sandwiches she ever tried. I don’t really think much about funeral foods in general, but I do love me some finger foods!

I don’t care what they’re called. Don’t you love something you can prep the night before?!?!

If you are looking for more crowd-pleasing recipes, check out my Chicken Bacon Ranch Sliders, Club sliders, and Walking Tacos.

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Ingredients Needed

Roast Beef – Have the deli slice it thin so it’s easy to bite into.

Cheese – I use a trio of Mozzarella, Pepper Jack, and a Cheese Blend.

Marinade – A delicious blend of melted butter, Worcestershire sauce, garlic powder, dried mustard, and onion powder.

Horseradish Sauce – I like a prepared horseradish sauce you can find in the deli section of the grocery store.

Slider Buns / Rolls – Sweet rolls (like Hawaiian Dinner Rolls) are my bread of choice but a good potato roll will work just as well.

The sliders are marinated in a tangy and slightly smoky sauce overnight so I start with a bread that can hang with the marinade and not be a party pooper by getting too soggy.

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How to make Funeral Sandwiches

First: Cut all your rolls in half and place the bottoms in a 9X13 baking dish. Add a smear of horseradish sauce.

Second: Layer with roast beef and shredded cheese. Cover with top of bun.

Third: Mix marinade and pour evenly or brush on the tops of the sandwiches. Sprinkle with poppy seeds. Cover with plastic wrap and let sit in the fridge for at least one hour up to overnight.

Fourth: When ready to bake, pop them in your preheated oven for 15-20 minutes or until the tops are golden brown and the cheese is nice and melty.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How do you keep sliders from getting soggy?

Believe it or not, warm sandwiches absorb the marinade and when they bake, the bottom of the rolls get a nice crispy from the fat in the butter mixture.

This roast beef sliders recipe, with gobs of melted cheese is simply to die for, and an elegant makeover of your standard ham and cheese variety.

Tapas Tips & Tricks

• Don’t use the hard rolls for the funeral sandwiches as they won’t absorb the marinade and end up too tough to eat after cooking.
• If you don’t like roast beef, you can use leftover ham!
• Let them sit for at least 1 hour to absorb the marinade. Overnight is best!
• I use horseradish sauce. Make your own by mixing prepared horseradish and some mayo.
• If you are not a fan of horseradish, try a Dijon mustard, yellow mustard, or whole grain mustard instead.
• I like Hawaiian rolls for this recipe but feel free to use your favorite buns. I like this homemade brioche bun too!
• Don’t like poppy seeds? Try sesame seeds instead!
• Separate the sliders with a serrated knife before baking to make it easier to pull apart after baking.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This Funeral Sandwich Recipe is perfect for feeding a large group of people be it friends or family members.

More Finger Foods

• Sweet and Savory Dips and Spreads
• Hawaiian Pizza Sliders
• Cheeseburger Sliders
• Corned Beef Sliders
• Italian Veggie Sliders

{Originally Posted 09/01/15 – Recipe, notes, photos updated 12/16/20}

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