Roast Beef Sliders - Funeral Sandwiches

This easy recipe for roast beef and cheese sliders is a great way to feed a crowd!

4.45 from 29 votes

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Course: Sliders and Small Sandwiches

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: sliders

Author: Jennifer Stewart

Shred you two blocks of Kraft cheese.
Cut your rolls in half and lay the bottoms in a 9X13 baking dish.
Smear a tiny amount of horseradish sauce on each roll bottom.
Add 2 slices of roast beef to each roll bottom.
Cover the roast beef in the shredded cheese.
Smear the remaining horseradish sauce on the inside of the roll tops.
Place the roll tops on each slider.
Mix your marinade together (minus the poppy seeds) and pour over all the sliders, covering each one as close to equal as you can get.
Sprinkle with the poppy seeds.
Cover and place in the refrigerator for at least 4 hours or overnight.
When ready to cook, preheat oven to 350F.
Bake rolls, uncovered for 15-20 minutes or until cheese is melted.
Serve warm!

Don’t use the hard rolls 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.