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Tropical King's Hawaiian Roll Sandwiches

Say aloha to your new favorite sandwich recipe!

Tropical Funeral Sandwiches
Tropical Funeral Sandwiches
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 While putting ham and pineapple on pizza might be up for debate, the combo is absolutely delicious when added to a classic King's Hawaiian Roll. You'll love the tasty combo of ham, cheese, and tart pineapple when you bite into this handheld sandwich. We highly reccomend making this recipe for your next potluck or gathering. They pack a lot of flavor and only take minutes to make.

Did you know this is considered a "funeral sandwich"?
Funeral sandwiches are the kind of finger foods that are comforting no matter what the situation. These Tropical "Funeral Sandwiches" are the classic baked ham and Swiss sandwiches, but with a Hawaiian spin. King's Hawaiian Rolls are filled with ham, Swiss cheese and pineapple, then glazed in a sweet sauce. The sandwiches are left to marinade overnight, so this is the perfect dish to serve at a potluck or party. Not to mention, they're delicious!

Yields12 sandwiches

Preparation Time15 min

Chilling Time8 hr

Cooking Time15 min


  • 1 package (12 count) KING'S HAWAIIAN rolls
  • 1 pound deli sliced ham
  • 1/2 pound Swiss cheese, thinly sliced
  • 1 (20-ounce) can sliced pineapple, each slice cut in half
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons mustard
  • 2 tablespoons brown sugar
  • dash onion powder


  1. Cut each roll in half, lengthwise. Arrange the bottom halves on the bottom of a greased 9 x 13-inch baking pan or baking sheet.

  2. Layer each roll with ham slices, cheese and a pineapple half. Place the top half of the rolls back on.

  3. In a bowl, mix together the butter, Worcestershire, mustard, brown sugar and onion powder. Pour sauce over sandwiches, drenching each one. Cover tightly and marinade at least 4 hours or overnight. 

  4. Preheat oven to 350 degrees F. Bake for 15 minutes uncovered, or until cheese is melted and bun tops are golden.

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Unbuckle your britches, you cannot eat just one of these. Although, I use pickle instead of pineapple, I can see where pineapple would be wonderful. Trust me, these aren't just for funerals....they are great anytime. I think the next time I make them I will make half with pineapple and half with dill pickle. Great for sporting get togethers, brunches and even for church pot lucks. I make these fairly often and never once have there been leftovers. Thanks for the pineapple twist.....I will make those along with pickle ones very soon. Oh, and the pickle version gives it a cuban sandwich sort of flair!

These Tropical Funeral Sandwiches are very practical to serve after the funeral as it does not require you to have a plate and fork and spoon. You can just pick up one piece and eat it while standing, and intermittently talking with the guests. This is also very filling and refreshing.

I loved the tropical element in these classic sandwiches!

I'll be trying these minus the Hawaiian rolls another roll of choice(don't like the Hawaiian rolls)..and brushing not pouring.I'll let you know.

I'd love to try these sandwiches....the glaze sounds delicious! But I think I'll try simmering it, then brushing it on the cut sides of the rolls before assembling and baking. Maybe even simmer the pineapple slices in the sauce too....YUM!

I was going to make these for a birthday party but I wanted to try them on my immediate family first, sort of a trial run. I'm so glad I did. I followed the recipe exactly as it was written. First it said"drenching" then it said, "just cover the tops".... Either way, it turned into a soggy heap. It tasted OK, but not something I would introduce to a houseful of guests.

Thanks so much for your feedback! If you were serving these to guests, I would suggest brushing the butter mixture on the tops and perhaps even the bottoms of the sandwiches, rather than pouring it over. This will prevent them from getting soggy! Jordan, RecipeLion Editor

I made these once and they were delicious. However, they were so messy they had to be eaten with a fork and knife. Did I do something wrong? I followed the recipe exactly and marinated overnight but the sauce just accumulated on the bottom making the bottom of the sandwich too wet to pick up. I will definitely make these again especially if you can "fix" my problem. Thanks!

Pour sauce over the rolls, just covering the tops.

Thanks so much for your feedback! To prevent them from getting soggy on the bottom, I would suggest brushing the butter mixture on the tops and perhaps even the bottoms of the sandwiches, rather than pouring it over. This can be done right before they go into the oven. Jordan, RecipeLion Editor


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