Had to come up with a lunch plan, for the lodge this week. Typically, we have a big brunch, appetizers, and dinner, but I had a group arriving early this week. I found some potato slider rolls and had some roasted pork in the freezer, so I decided to adapt the Hawaiian roll recipe. Don’t expect to have leftovers – they are really delicious.
- 1/2 cup mayonnaise
- 1/2 cup yellow mustard
- 2 packages (12 count) Pepperidge Farm potato slider buns
- 24 slices deli ham
- 6 slices of swiss cheese, cut into fourths
- 3 cups roasted pork
- 48 Claussen pickle slices
- 1 tablespoon sesame seeds
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup butter, melted
- 1 tablespoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Mix mayo and yellow mustard together.
- Spread mayo mixture onto inside of rolls. Place a slice of ham, a slice of Swiss cheese, roasted pork, pickles, and another small slice of cheese in roll. Place slider sandwiches closely together in a baking dish.
- In a medium bowl, whisk together sesame seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
- Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
- Bake at 350 degrees for 15 minutes or until cheese is melted. Uncover and cook for additional 2-5 minutes until tops are slightly browned and crisp. Serve warm or at room temp.