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Mini Grilled Cheese Hawaiian Rolls with Roast Beef and Pineapple Recipe

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★★★★★

4.8 from 102 reviews

Mini Grilled Cheese Hawaiian Rolls are delightful bite-sized sandwiches made with soft, sweet King’s Hawaiian rolls stuffed with a savory blend of roast beef, cheddar, and Monterey Jack cheeses, optionally enhanced with juicy pineapple. They’re perfectly grilled on a skillet to a golden crisp with melted, gooey cheese inside – ideal as a delicious appetizer or snack.

Ingredients

Scale

Rolls and Spread

  • 1 (12-count) package King’s Hawaiian Sweet Rolls
  • 2 tbsp unsalted butter, softened
  • 1 tbsp mayonnaise (optional)

Filling

  • 8 slices deli-sliced roast beef
  • 1 ½ cups shredded sharp or medium cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup finely diced canned pineapple, well-drained (optional)
  • Pinch black pepper, to taste

Instructions

  1. Slice the Rolls: Slice the entire block of 12 Hawaiian rolls horizontally through the middle, separating top and bottom halves.
  2. Combine Cheeses: In a bowl, combine shredded cheddar and Monterey Jack cheeses.
  3. Prepare Roast Beef: Cut deli-sliced roast beef into smaller, manageable pieces for even distribution.
  4. Prepare Pineapple: If using, thoroughly drain and finely dice canned pineapple, pressing out excess moisture with paper towels to prevent sogginess.
  5. Make Filling Mixture: Combine the shredded cheeses, roast beef, drained pineapple (if using), and a pinch of black pepper in a bowl. Toss until well-mixed to ensure consistent flavor in every bite.
  6. Assemble Base Layer: Place the bottom half of the rolls on a cutting board. Evenly spread the filling mixture over the entire surface.
  7. Reassemble Rolls: Gently place the top half of the rolls back over the filling and press lightly to secure everything in place.
  8. Prepare Butter Spread: In a small bowl, mix softened unsalted butter with mayonnaise (if using) until smooth. This will be brushed on the rolls for a golden, flavorful crust.
  9. Butter the Rolls: Generously brush the butter-mayo mixture over the entire top and bottom surfaces of the assembled rolls.
  10. Slice Mini Sandwiches: Carefully slice the entire block of rolls into individual mini sandwiches along the natural perforations for easy grilling and serving.
  11. Preheat Skillet: Preheat a large non-stick skillet or electric griddle over medium-low heat for 3-5 minutes to ensure even toasting.
  12. Grill Sandwiches: Arrange the mini sandwiches in a single layer on the preheated skillet without overcrowding to allow proper browning.
  13. Cook Each Side: Grill for 3-5 minutes per side, until each side is golden brown and crispy and the cheese inside is melted and gooey.
  14. Additional Melt: If cheese needs further melting, cover the pan on very low heat for 1-2 minutes, then uncover immediately to avoid steaming.
  15. Serve: Remove from heat and serve immediately. Optionally, garnish with chopped chives or parsley for freshness and color.

Notes

  • Ensure pineapple is well-drained to prevent soggy sandwiches.
  • Use medium-low heat to avoid burning the rolls before the cheese melts fully.
  • Mayonnaise in the butter spread adds an extra tang and helps with browning but can be omitted if desired.
  • These mini sandwiches are best served fresh and warm for optimal texture and flavor.
  • Feel free to substitute roast beef with ham or turkey for variation.

Keywords: mini grilled cheese, Hawaiian rolls, roast beef sandwiches, appetizer, cheesy sandwiches, easy snacks, party food

Find it online: https://cookwithruby.com/mini-grilled-cheese-hawaiian-rolls-with-roast-beef-and-pineapple-recipe/