Tag Archives: ham

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

 

Hot Ham & Cheese Pretzel’wich

Wow!  Scratch made pretzel rolls will make anything taste good.  Guaranteed.  Which is why this normal ‘boring’ ham & cheese sandwich just got taken to a whole new level!  Served hot with the melting cheese and salty crust of your warm pretzel roll…to die for.  Ok..that may be a bit extreme, but you get the idea.

The Starting Linup

Pretzel

  • 4 1/2 cup flour
  • 1 1/2 cup warm water
  • 1 packet Active Dry Yeast
  • 1 1/2 tsp granulated sugar
  • 1 1/2 tsp light brown sugar
  • 2 tsp kosher salt, plus more for garnish
  • 5 Tbsp unsalted butter, melted and divided 4/1
  • 1/4 cup baking soda
  • Egg wash (1 egg beaten with splash of water)  

Sandwich Filling

  • 1 lb Quality deli ham (I prefer Black Forest)
  • 8 slices cheese (I.e. muenster, Swiss, cheddar)
  • Mayonnaise
  • Mustard (I prefer Dijon or spicy brown)
  • Dill pickle slices  

Making homemade pretzel rolls really isn’t as hard as one may think.  If you have a stand mixer and an hour & a half to spare, you’re sure to impress your family with these!

In your mixing bowl, combine the warm water, yeast packet and both sugars.  Gently give it a quick stir and let sit for 10 minutes.  It will foam up a little bit. 


Fitted with the dough hook, add in the flour, salt and 4Tbsp of the melted butter.  Mix on medium speed till just combined.  *preheat your oven to 350.  Once ready, turn oven off.  You just want the back of your stove to be slightly warm. Scrape edges of bowl as necessary to incorporate all ingredients into the dough.  

Cover the bowl with Saran Wrap and a tea towel.  Place covered bowl on the back of your stove to rest and rise for 1 hour.  *now you have an hour of free time!..or in my case, time to fold the laundry or pick up toys..

  


After the hour is up, your dough will have appeared to almost double in size!  Uncover your dough and literally give it a soft punch.  I love this part.  It will deflate just a bit. 

 

Transfer the dough from the bowl to a clean, lighty floured counter top.

Here your going to divide into 8 equal parts.  Form into a ball with your hands and place on a parchment lined baking sheet.  They should be a good 1″ apart from each other, I stagger them.  Recover with Saran Wrap and the tea towl and place back into the stovetop for 30 minutes for its 2nd rise.

  
When those are getting close to done with their 2nd rise and have almost doubled in size, bring about 2 quarts of water to a low boil.  Also, preheat your oven to 425 degrees.  

  

exciting pic isnt it?…

Once the water has reached its low boil, remove from heat.  Slowly (and I do mean SLOWLY) add in the baking soda.  I’d say just a tbsp at a time or you’ll have a huge overflowing mess.  *you didn’t know you’d be doing a science experiment did you??  Return the baking soda/water to the stove top on a simmer.  Add in the risen dough balls about 2-3 at a time to the water.  I usually float them for 30 seconds, turn over for another 30 seconds and then transfer them back to the baking sheet. 

Mix up that egg wash.  Using a pastry brush, coat the dough rolls alllll over.  *I always end up just using my hands.  Rub that egg wash all over them and slighty reshape the dough into a round shape.  With a sharp knife, make a slight score on the tops of each dough roll.


Bake these bad boys in your 425 degree preheated oven for 15 minutes or until tops are a golden brown.

Remove from the oven and coat the tops with a bit of the remaining tbsp of melted butter and a sprinkle of kosher salt. 

 

Assembly time!!  Make these your own with any variety of meats and cheeses, but here is how I did ours..

With a serrated bread knife, I cut each pretzel roll in half horizontally.  I topped each side with a good slather of mayonnaise and mustard.  I then placed the bottoms only back onto the baking sheet.  

Next, I added the ham with a slice of yummy, melty cheese.  Place this back in your oven to melt and become gooey.  *I use the broiler setting, but watch closely. 

 Remove from the oven.  Top off with a few slices of dill pickles and the pretzel roll top…enjoy!!! 

 

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