Description
These Ultimate Mini Grilled Cheese Hawaiian Rolls are a delightful blend of sweet, savory, and melty goodness perfect for parties or a fun snack. Featuring layers of cheddar and Monterey Jack cheeses, savory deli beef, and sweet pineapple nestled inside soft Hawaiian rolls, then grilled to golden perfection. An optional garlic butter glaze adds a flavorful finishing touch that makes these sandwiches irresistibly delicious.
Ingredients
Scale
Rolls and Butter Mixture
- One (1) 12-count package Hawaiian Sweet Rolls
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (60g) mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Cheese and Fillings
- 8 ounces (approx. 2 cups) shredded cheddar cheese
- 4 ounces (approx. 1 cup) shredded Monterey Jack cheese
- 4 ounces (approx. 1 cup) thinly sliced deli beef, cut into small pieces
- 1/2 cup finely diced pineapple (fresh or well-drained canned)
Optional Glaze
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Prepare Butter-Mayonnaise Mixture & Slice Rolls: In a bowl, combine softened butter, mayonnaise, garlic powder, onion powder, and black pepper until smooth. Using a serrated knife, slice the entire block of Hawaiian rolls horizontally about three-quarters of the way through, keeping them connected at the back (hinged).
- Apply Butter Mixture: Open the hinged rolls and generously spread half of the butter-mayonnaise mixture onto the inside surfaces. Close the rolls, then generously coat all outside surfaces (top, bottom, edges) with the remaining butter-mayonnaise mixture.
- Layer Fillings: Gently open the rolls. Layer half of the cheddar cheese on the bottom half, then all the Monterey Jack cheese, then the remaining cheddar. Evenly scatter the thinly sliced deli beef and finely diced pineapple over the cheese layers. Close the rolls and press gently to secure fillings.
- Stovetop Grilling (Recommended): Preheat a large non-stick skillet over medium-low heat for 3-5 minutes. Carefully place the entire block of rolls in the skillet. Cover and cook for 5-7 minutes until the bottom is golden brown and cheese melts. Flip the block, cover again, and cook for another 5-7 minutes until the second side is golden and cheese is fully melted. For extra crispiness, briefly stand on edges for 1-2 minutes per side. Remove to a cutting board and rest for 2-3 minutes.
- Apply Optional Glaze: While rolls rest, melt 2 tablespoons unsalted butter. Stir in garlic powder and fresh parsley. Brush this glaze generously over the top and sides of the grilled rolls.
- Serve: Using a serrated knife, cut along the original seams to separate into individual mini grilled cheese sandwiches. Serve immediately while warm and gooey.
Notes
- For a larger crowd, you can bake the rolls in the oven at 350°F (175°C) covered with foil for 15-20 minutes, then uncover and bake until golden and bubbly for another 5-10 minutes.
- Use fresh pineapple or well-drained canned pineapple to avoid excess moisture that can make rolls soggy.
- Pressing the rolls gently after filling helps keep ingredients in place while grilling.
- Serve immediately for the best melty texture; leftovers can be reheated gently in a skillet or oven.
- Optional glaze adds a lovely garlic-parsley flavor and shiny finish but can be omitted if preferred.
