The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Have you seen the viral Hawaiian roll sandwich trend on social media? Without separating the individual rolls, sandwich fillings are layered between the top and bottom halves of fluffy rolls and baked until toasted. To serve, simply cut or pull apart the rolls. It’s a great hack for making a number of sandwiches quickly.
This version is a spin on the classic ham and cheese sandwich featuring pimento cheese spread and Heinen’s baked deli ham. I used store bought pimento cheese to cut down on prep time, but you can certainly make your own. You’ll need about 1 ½ cups for this recipe.
These sandwiches can be served as part of a lunch spread or alongside game day appetizers. You can assemble the sandwiches (through step 4) up to a day in advance, store in the fridge, top with the glaze and bake before serving.
- Cook time:
- Prep time:
- Total time:
- 1 package Heinen’s Hawaiian rolls
- ½ lb. Two Brothers baked ham, sliced thin
- 12 oz. container pimento cheese spread, or 1 ½ cups homemade pimento cheese
- 2 Tbsp. Heinen's salted butter, melted
- 2 tsps. Heinen’s light brown sugar (packed)
- 2 tsps. Heinen’s organic stone ground mustard
- Preheat the oven to 350ºF. Grease a 9×13-inch baking dish.
- Remove the rolls from the package, but do not separate. Using a serrated bread knife, cut the rolls in half crosswise, keeping the top and bottom intact.
- Arrange the sliced ham on the bottom half. Spoon the pimento cheese over the cut-side of the top half. Spread to cover in an even layer.
- Invert the top half onto the bottom and press down gently.
- Combine the melted butter, brown sugar and mustard in a small dish. Stir well to combine. Brush the tops of the rolls with the glaze.
- Bake in the preheated oven for 20 minutes. Use a small serrated knife to cut the rolls into sandwiches. Serve immediately.