This is a super easy and delicious recipe we got from Jeremy's grandma. A great hands-off recipe since it is made the night before.
Ethel's Poppy Seed Sandwiches
24 cocktail buns of 12 small buns
1 1/2 lb sliced deli meat
3/4 lb sliced cheese
3/4 cup butter
1 Tbsp Worcestershire sauce
2 Tbsp mustard
4 Tbsp brown sugar
1 Tbsp poppy seeds
Layer bottom of buns in a pan, top with meat, cheese, then top layer of buns. Boil remaining ingredients in sauce pan, cool, and baste over sandwiches (may not use all of sauce). Cover and refrigerate overnight. Bake at 325* for 25 minutes covered and 10 minutes uncovered.
Tip: We made these last weekend in disposable aluminum pans, then baked the disposable pans on top of a cookie sheet to help prevent the bun bottoms from getting too brown. Makes clean-up easy too.
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