HOT BEEF & CHEESE ROLLS


TOP Reviews:

I made these for the first time last night and the family loved them. I used butter flavored hawaiian rolls and doubled the dijon mustard. I also left out the poppy seeds and used a mixture of minced garlic and onion powder (1 tbsp total). I made 12 with swiss cheese and 12 with muenster cheese. Don’t be afraid to pour the entire mixture over the rolls. I was worried it was way too much at first and left some in the bowl. I was wrong! The topping cooks into the rolls perfectly. This recipe is definitely a keeper.

I have this exact recipe from a neighbor, minus the onion. Her recipe calls for making this up the day before, covering with foil and refrigerating overnight. When ready, bake at 350 for 25 minutes with foil on, then uncover and bake an additional 5 minutes. Always a hit and prep the day before makes it ideal when having company.

Great sandwich. I used 12 regular sized hawaiian rolls and made them up in the morning. Baked for dinner and they were delicious. I would suggest covering with foil for at least half of the baking time so that the bun doesn’t dry out. Thanks Lisa T. for sharing this recipe. It will be great for summer get togethers and a filling dinner sandwich. My husband and son each ate 3 – they loved them.

Growing up we had a variation of this we called “poker sandwiches” because Mom made them when Dad’s friends came over to play poker. We used yellow mustard, onions, butter and poppy seeds with ham and swiss cheese and made the sandwiches individually with the mustard, onion, butter mixture on the inside of the sandwich. We wrapped them individually in foil, froze them, and popped them in the oven for poker night. Our version was always a hit and you can make a ton and keep them on hand for after-school snacks.

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I made these for NYE and they were a hit!! I didn’t follow the recipe to a T, only because I had a thousand things going on and I screwed up! The must have is King’s Hawaiian rolls. Don’t buy the knock off’s make sure it is that brand, it gives the sandwiches the sweet that everyone loves. The other thing I changed on purpose is I used provolone cheese only because my hubby doesn’t like swiss…but I think it would be good either way. I forgot to add the minced onion and would be good with or without. I also added a little more worcestshire only because I looked at the recipe wrong. I lined a cookie sheet with foil, put the bottoms of the rolls down first (I did slice them in half while they were all connected like others suggested), I put the cheese next, topped with ham that I doubled over to fit the bun (I used a good maple ham), then I put on the top of the bun. I spooned a tablespoon of the mixture on top of each bun and placed a sheet of foil loosely over the top. The buns were buttery from the mixture and just a little crusty, but nice and soft inside. I did have plenty of butter mixture left over, so I think it is safe to cut back on the butter mixture ingredients or there is plenty to add another 12 sandwiches or so. Yummy! UPDATE: Do not use all of the butter mixture…it makes the rolls too buttery. I would use a teaspoon to drizzle a spoonful on top of each one and probably no more.

Ingredients:

1 can Pillsbury™ refrigerated Classic Pizza Crust
3/4 lb deli Beef (thinly sliced, but not shaved)
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