Warm and cheesy sandwiches that will fill you up right. Minimal prep and some time in the oven gets you these hearty Hot Roast Beef and Cheddar Sliders. And the sauce is absolutely to die for! After you’ve had these just once, you’ll never want cold cuts any other way…
I’m sure you’ve seen lots of recipes for what people call “Funeral Sandwiches” around Pinterest and the internet in general. Up here in the upper Midwest, funerals are all about the hotdish. I’m not sure I’ve ever seen a sandwich at a funeral.
Nevertheless, those little baked sliders look gooood don’t they?
They seem pretty simple. Rolls, meat and cheese with some sort of poppy seed filled sauce over the top. But then I actually clicked on a few of the recipes and found out the sandwiches are actually marinated over night before they are baked. I had no clue…I’ve never heard of a marinated sandwich…??
So when I decided to make my version of Hot Roast Beef and Cheddar Sliders, that was the first thing to go. Hubs and I are much more fly by the seat of our pants as opposed to planning and prepping before hand, especially during the week.
The next thing to go was the poppy seed sauce. I’ve used poppy seeds before, but Hubs likes things simple. And to him, poppy seeds are just a little too fussy.
We aren’t really too fond of deli sliced ham so that’s why I chose roast beef. And with roast beef you have to have cheddar cheese, that’s a no brainer. And since I nixed the “marinade” (still weird to me…marinated sandwiches…) I whipped up a quick sauce to put inside the sandwich (where it belongs). Roast beef begs for some horseradish so I mixed it with some mayonnaise (Miracle Whip actually) and some good Dijon mustard. The sauce was so delicious that I plan on making a big batch to keep in the fridge and slather on sandwiches all summer long. Creamy, tangy, and a little sweet with that perfect pop of horseradish. Like I said, to die for!
The finishing touch was simply some melted butter brushed over the top to make the rolls crispy. The butter adds a comforting grilled-cheese type flavor that you won’t be able to get enough of.
Hubs and I both really loved these Hot Roast Beef and Cheddar Sliders. I got home from work, whipped up the sauce, assembled the giant sandwich and popped it in the oven. While it was baking I was able to unwind a bit, make sure our pets had their dinner, and chat with Hubs. The final timer went off and we had a hot, hearty and comforting meal that felt like no work at all. Now that’s my kind of meal!
What do you think, is marinating sandwiches weird or completely normal? Let me know in the comments or hop over to my Facebook page to join the conversation there.
- 2 T, heaping, mayonnaise
- 2 tsp, heaping, prepared horseradish
- 1 tsp, heaping, Dijon mustard
- 1 package sweet rolls (King's Hawaiian)
- 1 recipe Horseradish Sauce
- 7 oz, approx, roast beef, sliced
- 8 oz, approx, cheddar cheese, sliced
- 2 T butter, melted
- Add the all the sauce ingredients to a small bowl and mix well
- Set aside
- Preheat oven to 350 and grease an 8x11, or similar, baking dish
- Slice the sweet rolls in half (if they're connected, it's easiest to just slice as one piece as opposed to separating the rolls and slicing each one)
- Add the bottom half to the baking dish and spread evenly with the sauce
- Layer on the meat and cheese in even layers, then cover with the top half the rolls
- Brush melted butter over the top of the rolls
- Cover with tin foil
- Bake for 15 minutes covered
- Remove from oven and remove tin foil
- Optional: Brush more butter over the top
- Return to oven, uncovered, for 5 to 10 more minutes until the tops are crispy and the cheese is fully melted
- Cut into pieces and serve immediately
- Store leftovers in the fridge and microwave or use toaster oven to reheat
Loosely adapted from Take Two Tapas