Canadian Bacon and Havarti Cheese Sliders with Pesto Glaze
stick (1/2 cup) butter
teaspoon Dijon mustard, to taste (I used 1)
tablespoon dried minced onion (or fresh minced onion)
to 1 teaspoon red pepper flakes
package Hawaiian rolls (12 rolls)
teaspoon sugar (optional)
ounces (about 24 small slices) Canadian Bacon (or your favorite ham)
ounces sliced Havarti cheese
- In a small bowl, melt the butter halfway in the microwave. It should be mostly melted and the un-melted parts should be soft. It shouldn't take more than 40-60 seconds.
- Stir in the pesto, Dijon, minced onion, and red pepper flakes. Let this mixture sit at room temperature to thicken up (or stick it in the fridge) for a few minutes while you assemble the sandwiches.
- Preheat your oven to 350 degrees F.
- Use a sharp serrated knife to split the rolls in half (do no separate into individual rolls.) See photos. Place the bottom half of the rolls on a rimmed baking sheet. (Or you could also do it in a 9x13 inch pan.)
- In a small bowl, combine mayonnaise and sugar. You can skip this step and just spread the mayo on if you want. I like it a little sweeter.
- Layer the Canadian Bacon on the bottom half of the buns. Layer the cheese on top.
- Top with the top half of the rolls.
- Spoon the butter-pesto mixture over the tops of the rolls and spread it all over.
- Cover the rolls with aluminum foil that has been sprayed with nonstick spray (so the cheese doesn’t stick to it).
- Bake at 350 for 12 minutes.
- Remove the foil. Continue baking for another 2-5 minutes, until the tops are browned. Keep an eye on the bottoms of the rolls so they don’t burn. I like them to be nice and crispy.
- Use a sharp knife to cut each sandwich and serve hot!
by The Food Charlatan