Ingredients
Directions 14 steps | 60 Minutes
Measure and prep all ingredients.
Caramelize the onions. In a pan over medium-low heat, add the olive oil, unsalted butter, finely sliced onions, salt and pepper.
Cook for about 20 minutes, or until the onions are caramelized and brown. Remove from the heat and set aside.
Prepare the poppy seed topping. In a small measuring cup, add the butter and minced garlic. Microwave in 15-second increments until the butter melts. Stir in the poppy seeds and set aside.
Assemble the roast beef sliders. Preheat the oven to 350°F. Prepare a 9x13 baking dish. Place the bottom half of the rolls into the baking dish.
In a bowl, whisk together the whole grain mustard, mayonnaise, Worchestershire sauce, honey, garlic powder and onion powder.
Spread the mayonnaise mixture evenly over the rolls.
Top with six slices of cheese.
Top with the roast beef.
Top with the caramelized onions.
Top with the remaining six slices of cheese.
Cover with the top half of the rolls. Brush the top of the rolls with the poppy seed topping.
Cover the baking dish with foil. Bake the rolls for 10 minutes. Remove the foil and bake for an additional 3-5 minutes or until the tops are golden brown.
Serve warm. Enjoy!
Notes:
- If the Hawaiian rolls come in one piece, keep the rolls intact and slice them horizontally, creating two large halves.
- Deli-style roast beef is preferred in this recipe.
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