First things first: why are these called “funeral sandwiches?” In short, I don’t know, but I’d guess it’s because the only time you wouldn’t feel guilty about stuffing this many lip-smacking nitrates into your face would be after the death of a loved one. Luckily for you, I eat like I’m in mourning all the time, so let’s dig in.
These are somewhat similar to Ham Delights (though that link is not to the Dot-sanctioned recipe), but Morg voted that these are better, and I agree. The brown sugar and smoked salt really punch these up. Plus they’re just the right mix of sloppy and fancy, and that’s the way we do things here at Nummy.
1 pkg (12) Hawaiian buns
1 1/2 pkgs sliced ham
1 pkg sliced Swiss cheese
1 stick butter
3 tbsp Worcestershire
2 tbsp brown sugar
1 tbsp bourbon
1.5 tbsp minced onions
1 tsp smoked salt (you can use regular salt here if you need to)
- Layer a few slices of ham and cheese on each bun and place them in a baking pan lined with parchment paper.
- Melt together the rest of the ingredients and ladle this mixture over the sandwiches.
- Put the sandwiches in the fridge for 24 hours.
- When you’re ready to serve, pull the sandwiches out and cut them in half diagonally with a pizza cutter.
- Bake uncovered at 350 for 20 minutes.
While I initially thought Todd and Barrett’s enormous crush on Interim was a bit ridiculous, I’ve come to learn it’s totally appropriate. Their mac and cheese – along with pretty much everything else on the menu – is phenomenal. Thanks to The Commercial Appeal’s Jennifer Biggs for getting them to share the recipe here. If I made anything that tasted this good I would probably keep it a secret, but luckily Chef Jackson Kramer’s not a stingy hatemonger like I am, so yea for us!
1 lb. macaroni pasta
2 cups Béchamel*
3 cups cheese blend**
4 oz. country ham
1 tbsp. fresh thyme
2 oz. butter
2 oz. flour
1/2 gallon milk
Salt and pepper to taste
4 oz. butter
1 cup panko bread crumbs
3 oz. grated Parmesan
1 tbsp. fresh thyme
1 tbsp. Italian parsley
- Preheat oven to 450.
- Bring a large pot of water to a boil and add a handful of salt. Add the pasta and cook until fully done. Do not worry about cooking it al dente. Cool under cold water and set aside.
- Béchamel: Make a roux by adding 2 oz. butter and 2 oz. flour to a pan and cook until thoroughly combined and light brown. Stir in half-gallon of milk and let simmer for 30 minutes. Season with salt and pepper.
- Dice the country ham and sauté in a pan for 1 minute.
- For the topping, melt the butter and add it to the panko bread crumbs with the Parmesan and herbs.
- To finish, combine the pasta, Béchamel, and cheese blend in a large pot. Warm over medium heat until the cheese has totally melted. (if too thick, add a touch of water). Add the thyme and country ham. Season with salt and pepper. Add it to a small casserole dish and sprinkle the bread crumb topping on top. Place in the oven and bake until top is golden brown.
** The cheese blend consists of 1 part Parmesan, 2 parts white cheddar and 2 parts fontina. Makes about 6 casserole servings.