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Hammy Sammies {Funeral Sandwiches}

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How do you use leftover ham? I am not a leftover fan, but I love these Ham and Cheese Sliders or as we like to call them Hammy Sammies, made with ham, cheese, Hawaiian King’s Rolls and a to-die-for brown sugar, Dijon, Worcestershire butter sauce!

Did you know that these sandwiches are also commonly called Funeral Sandwiches? You might ask, “what are funeral sandwiches?” Good question, they are sandwiches that are common in the South, taken to funerals. Sorry, couldn’t resist.

Some of our other favorites during game day are these Air Fryer Ravioli, Creamy White Queso and this 3 Ingredient Sausage Dip (looks gross, but tastes amazing!)


Hammy Sammie funeral sandwiches with a delicious Dijon, brown sugar, butter glaze.

The beauty is you don’t need to have leftover ham to make them! Wonderful for any occasion; whether bringing to a potluck, for a family in need, Superbowl Party, holiday appetizer, Easter brunch, Christmas afternoon, Father’s Day or quite possibly simply for dinner!

So how do you make these ham and cheese sliders with brown sugar? My biggest tip, is these funeral sandwiches need to “marinate” in the sauce for 4 hours, it can even hang out in the refrigerator overnight.


The basic ingredients are listed below, for full measurements please print the recipe card at the and of the post.

  • King’s Hawaiian Rolls (package of 12, or other similar slider rolls)
  • Meat | I used leftover ham, but I’ve also used shaved ham or deli ham; you may also try these Turkey & Cheese Sliders.
  • Cheese | I love ham and Swiss cheese, but again, use any cheese you choose!
  • Sauce | For this delicious, savory sauce, we use butter, brown sugar, Worcestershire sauce and Dijon mustard.

By the way, if you love a delicious, gooey sandwich then you have to try these Cheesesteak Sandwiches, using shaved beef!

How to Make Funeral Sandwiches

Start by opening yourself a package of those yummy King’s Hawaiian Sweet Rolls. Using a serrated bread knife, slice the entire pack of rolls in half.

A tray of King's Hawaiian rolls on cutting board with knife slicing through.

Next start the process for what separates the “Hawaiian Hammy Sammy” from being a plain ol’ ham and cheese.

Melt your butter in a small saucepan over low heat, add Worcestershire sauce.

Then add the mustard, use regular yellow mustard or dijon, I like it both ways. This little measuring cup is one of my favorite kitchen tools!

Then plunk the the packed brown sugar into the saucepan.

Bring to a simmer for a few seconds until it thickens slightly, maybe 40-60 seconds or so, stirring while it bubbles.

Small pot on stovetop. Bringing Hammie Sammie mixture to boil on stovetop.

Spray a 13×9 pan with non-stick spray or line with parchment paper and lay the bottom half of the rolls in the bottom pan. Then cut into 4 columns and separate slightly.

Place the leftover ham on top of of the rolls. Then the cheese, you can use any type, but ham and Swiss cheese are the bomb.

TIP: The thinner the cheese slices the more easily it will melt.

Place the tops back on, again separating into 4 columns, matching tops. Drizzle the sauce evenly over the tops of the rolls, making sure it oozes over the sides and onto the bottom of the pan.

Gently lift up the edges of the columns and tilt your pan slightly to allow the sauce to get under the rolls; the crusty, sweet goodness is too good to skip this step!

Close up shot of ham sandwiches in pan with sauce drizzled over tops and seeping down the sides. Ham & Swiss Sliders.

Cover tightly with foil that has been sprayed with non-stick spray.

Place in refrigerator for east least 4 hours, overnight is fine too.

When ready to bake, preheat oven to 350°. Place hammy sammies in oven keeping covered first 6 minutes, then uncover for balance of baking (this allows the stuck on sweet butter sauce to release from the foil back on to the rolls). Bake until cheese melted, sauce is bubbly and tops are slightly crispy.

TIP | Many of these recipes have poppy seeds sprinkled on top, I am not a huge fan of poppy seeds (they get stuck in my teeth, ya know), so I leave them off. But please, feel free to sprinkle some on top after drizzling with the amazing brown sugar butter sauce.

Melted and gooey hammy sammy, funeral sandwiches, being held, with plate in background. Hammy Sammys Ham & Swiss Sliders.

Let the sliders cool just slightly and serve. These are fabulous warm or room temp. Try them with turkey and cheddar, or sliced chicken with mozzarella cheese, turkey and provolone, the combinations are endless. Okay maybe not…the ham and swiss are our favorites though!

Square image of pouring marinade sauce over funeral sandwiches.

Can I freeze Hammy Sammies?

Amazing hammy sammies or funeral sandwiches with butter brown sugar sauce in a pan.

Serve the Hammy Sammies with this crisp, make-ahead Asian Ramen Noodle Salad (All Natural) and wash it all down with a refreshing Maple Whiskey Sour.

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Hammy Sammie funeral sandwiches with a delicious Dijon, brown sugar, butter glaze

Hammie Sammies {Funeral Sandwiches}

Author: Kathleen | The Fresh Cooky 2021
4.59 from 86 votes
Make ahead ham and Swiss sandwiches that never fail to please. Delicious! We call them Hammie Sammies or others call them Funeral Sandwiches
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 4 hours
Total Time 4 hours 40 minutes
Course Main Dish
Cuisine American
Servings 12 sandwiches
Calories 247 kcal



  • 1 -12 pack King’s Hawaiian Rolls
  • ½ lb deli ham, sliced thin (or leftover ham), turkey or chicken
  • ½ lb swiss cheese, sliced thing (try different cheeses as well, Havarti, Cheddar, Provolone, Mozzarella)


  • ½ cup butter
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon mustard, yellow or Dijon
  • 2 Tablespoons brown sugar, packed


  • Spray 9×13" pan with non-stick spray. Using a serrated knife cut the rolls in half, keeping them in their "slab" form. Remove the "tops" of the rolls and set aside. Gently tear the rolls into four columns.
  • Place the ham slices evenly over the bottom of the rolls, then repeat with the cheese. Replace the tops on the rolls, set aside to make the sauce.


  • Melt the butter in a saucepan.Once melted, add Worcestershire sauce, mustard and brown sugar. Whisk well, bringing to a simmer for 30 seconds until thickens slightly and bubbly.
  • Pour sauce evenly over the rolls, lifting them to allow the sauce to get under the rolls. Spray a piece of foil with non-stick spray and seal rolls tightly, refrigerating for four hours or longer.
  • Preheat oven to 350° F.
  • Bake with foil on for 6 minutes, then remove foil and bake for an additional 9 minutes until cheese is melted and rolls are slightly crusty on top. Serve warm or at room temperature.


✱ Kathleen’s Tips

TIP | These sandwiches are extremely freezer friendly, make up a bunch ahead of time and pop in the freezer. If frozen cook in a 50° cooler oven for 15-20 minutes longer. Recommended to thaw in fridge before baking, bake as directed.
Traditional Ham and Cheese Sandwiches with brown sugar are sprinkled with poppy seeds, I am not a fan — they get stuck on your teeth, but feel free to sprinkle on top.


Serving: 1 Calories: 247 kcal Carbohydrates: 4 g Protein: 15 g Fat: 19 g Saturated Fat: 11 g Polyunsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 72 mg Sodium: 452 mg Sugar: 2 g

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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    1. Hi Cindy — You could do it either way, but if you wait to put the sauce on, be sure to either thaw the sammmies ahead of time and pour the sauce on and marinate, or pour the sauce on over the frozen sammies so they have plenty of time to hang out in the sauce. Hope you love them!

  1. 5 stars
    We just bought a ham and had plenty of leftovers after dinner. I made this recipe for a small tailgating gathering and everyone just loved it.

  2. 3 stars
    I made these for our extended family Christmas party and they were a big hit! Used roast beef and havarti; turkey and provolone and assembled the night before. Just delicious!