sandwich

Tropical BBQ Sliders

As of late, there has been a cooking phenomenon of baking the King’s Hawaiian rolls with ham and cheese, roast beef and cheese, turkey and cheese, do I need to go on?  ..and quite frankly, I LOVE it!  I have tried them all and they are all delightful.

On that same note, stay with me…my oldest son has been on a Lilo & Stitch movie binge.  Every single night before bed, for the last 2 weeks, he requests this now somewhat old movie, at least compared to his 6-year-old self.  Fifteen days into it later, he randomly asked me if I could make “Hawaiian Sandwiches” for dinner.  Now, I wasn’t about to go buy a can of SPAM, so I got creative while thinking of those new, beloved baked sandwich recipes.  Below I give you another favorite that needs to be added to the Pinterest lineup of such.  You can make them for an appetizer, party, a dinner with a side of fries…  A super easy and fun recipe to enjoy with your whole family!

*You can use fresh pineapple, by all means, but for this I actually prefer the canned variety, as fresh is pretty tart and overpowering for this recipe.  That being said, my preferred brand is the new’er Libby’s Brand “Skinny” Pineapple…It is not canned in that heavy syrup, so it’s not cloyingly sweet.

The Starting Lineup

  • 12 ct package King’s Hawaiian Rolls
  • 1/3 cup of BBQ sauce (I prefer also the King’s Hawaiian original barbecue sauce)
  • 1 lb thinly sliced or shaved ham (I prefer honey or Black Forest from the deli)
  • 1 package swiss cheese (about 8 slices); Colby Jack is a good alternative too
  • Pineapple (about 6 slices or 1/2 cup segments)
  • 1/3 cup butter, melted
  • 1/4 teaspoon low-sodium soy sauce
  • 1/4 teaspoon (hefty fill) of ground ginger (i.e. McCormick brand)
  • 1/2 teaspoon garlic powder
  • 2 Tbsp shredded coconut 
  • **Optional: fresh jalapenos slices, for a savory-sweet-heat flavor

Preheat the oven to 350 degrees and lightly grease or non-stick spray a rimmed baking sheet or casserole dish.  Most recently, I used my Pyrex 8×11, but I have used a foil-lined & sprayed baking sheet when I made a double batch.

In medium microwave safe bowl, slowly melt your butter.   Whisk in the soy sauce, ground ginger, garlic powder and coconut.  Set aside.

With a large bread knife, halve the ENTIRE 12 (or 24) rolls horizontally, so that the rolls are still connected to each other and you have two “bread rectangles”; a bottom halve and a top half that will form your sandwich slider.

Place the bottom half of bread into your prepared bread and lay on half of the cheese, followed by the ham.  Next drizzle the BBQ sauce evenly overtop, followed by the pineapple and then the remaining cheese.  Place the other “bread rectangle” topper on top.

Whisk your butter mixture once more and evenly pour or brush overtop it all (don’t worry, it doesn’t get soggy).  **If using the  fresh jalapeno slices, I like to place 1 slice ON TOP of each roll (12 slices) and then pour on the butter mixture. 

Immediately transfer to your preheated oven, uncovered, for about 15 minutes, till the top will be a deep golden brown and the cheese is super melty.

Serve immediately and enjoy!  Maybe with a Mai-Tai or two?? 😉

TropicalBBQSliders

 

Cheesy Frenchies

This is more than just a grilled cheese.  This is the ‘chocolate molten lava cake’ of grilled cheeses.  The Cheese Frenchie, a super crunchy, battered and fried sandwich with a cornflake exterior is stuffed with as much American cheese as humanly possible.  Resulting in just that one bite that oozes warm melted cheese everywhere!

The history of this famous 1960 recipe stems from the now long gone, small, drive-thru restaurant known as King’s Food Host, based in Lincoln, Nebraska.  They had their success in the 60’s and 70’s, branching out into other Midwest states, but after their closing the Cheese Frenchie still lived on!  Now, if you don’t make them in your own kitchen, the popular Don & Millie’s restaurant, also located in Nebraska (my home state!), can prepare them for you…just like the ones from years ago.

So given its a rainy, RAINY, Sunday afternoon, I think I will curl up on the couch with a good movie and a platter of those warm Cheese Frenchies and tomato soup!

 

The Starting Lineup

Makes 12 triangles

  • 6 slices white bread
  • 6 slices American cheese
  • 1 egg
  • 1⁄2 cup milk
  • 3⁄4 cup flour
  • 1 teaspoon salt
  • 1 cup corn flakes
  • 3 tablespoons mayonnaise
  • oil (for deep frying

Spread mayonnaise on bread, and use 2 slices of American Cheese each.  *ONLY American to stay true to the classic.

Cut sandwiches into triangles, cut off crust.

Combine egg, milk, flour and salt.  Dip the triangle sandwiches into egg/flour mixture.

Coat entirely with corn flake crumbs.

Deep Fry in oil at 375 degrees until golden and set on paper towel lined plate to absorb any extra oil.

Serve alongside a warm bowl of tomato soup or ketchup for dipping and a dill pickle!

CheesyFrenchies1

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