WILSON’S LOCAL PRINT AND DIGITAL COMMUNITY INSTITUTION SINCE 1896

New twist to a favorite recipe

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Last week was far from the typical routine at the Batts house, and our eating habits suffered.

On more than one occasion — perhaps every day — I found it much easier to get takeout rather than to cook.

There’s nothing wrong with this. In fact, oftentimes it’s a treat for us. But for most meals, I’d rather eat my own home cooking.

By the time Sunday rolled around, I was struggling to come up with a meal plan for my family and group of friends who were in town to help my daughter move to an apartment. I did not want fast food again, but I wanted something fast and easy that I could serve on disposable plates.

I thought about items I could prepare early in the day that would be ready for lunch and settled on glazed ham and cheese sandwiches that some people call funeral sandwiches. I did a food column on these tasty morsels in 2013 and have made them many times since because my family and I love them.

I’ve always wanted to try making the baked sandwiches with roast beef and provolone. The glaze of butter, Worcestershire sauce, brown sugar and Dijon mustard is so delicious on the ham version, and I knew it would be on a roast beef sandwich as well. So I gave it a try!

I was up early Sunday morning and at the grocery store around 7:30 to buy buttermilk for the cheese biscuits I made for breakfast and picked up deli meat and cheeses for lunch while I was there.

When I got home, I was able to quickly assemble my sandwiches, layering ham and cheese on one package of party rolls and roast beef and provolone on the second package of rolls. I make one long, horizontal cut with the joined rolls so there is one big top and one big bottom.

Then the good part! I doubled the glaze ingredients because I was making two recipes and used my pastry brush to cover the rolls. I made sure to brush the glaze on the top of the rolls and on all four sides. I brushed over and over until all of the glaze was on the rolls.I covered the rolls with foil and put them in the refrigerator until it was time to eat. This is an important step. The rolls are much better if they stay refrigerated for several hours. This gives the glaze time to penetrate the rolls and work its magic with the meat and cheese.

I put a batch straight in the oven a few weeks ago, and they were not as good as they are after they have marinated.

After a lot of furniture and boxes got moved Sunday morning, I went home and got lunch ready. While the rolls baked, I made deviled eggs and cut up an assortment of fresh fruit for our lunch.

As soon as I took the rolls out of the oven, I knew I had made the right choice cooking lunch for everyone. The rolls looked so yummy! The cheese was ooey, gooey and running out of the sandwiches, especially the provolone cheese. And the glaze had formed a beautiful golden brown layer on top. My mouth was watering!

I had a very appreciate crowd when I arrived at the apartment with lunch.

They loved the sandwiches and even requested the recipe. That’s always a good sign.

A successful lunch made this sad, empty nest mama feel happy and needed!

lisa@wilsontimes.com | 265-7810

Glazed Roast Beef and Provolone Sandwiches

4 tablespoons butter, melted

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons Dijon mustard

16-oz. bag party rolls (20 per package)

12 pound deli roast beef, thinly sliced*

14 pound provolone cheese, thinly sliced*

Whisk melted butter, Worcestershire sauce, brown sugar and mustard until thoroughly combined.

Slice rolls and divide meat and cheese between the rolls, cutting meat and cheese to fit rolls. Place rolls on baking pan with sides. (You can assemble the rolls individually, or slice all rolls at one time, making one large top and one large bottom.)

Pour or brush glaze on top of rolls. I used a pastry brush and brushed the glaze not only on top of the rolls but also on the sides.

Cover pan and refrigerate for several hours before baking.

When ready to cook, preheat oven to 350 degrees. Bake for 15 minutes, uncovered, or until cheese melts and rolls brown on top. Keep a close watch so they don’t burn.

* I also make these delicious sandwiches with deli ham and Swiss cheese.


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