Ingredients

The following ingredients have 12 Servings
  • 1 stick butter ((1/2 cup))
  • 2 tablespoons pesto
  • 1-3 teaspoon Dijon mustard (to taste (I used 1))
  • 1 tablespoon dried minced onion (or fresh minced onion)
  • 1/2 to 1 teaspoon red pepper flakes
  • 1 package Hawaiian rolls (12 rolls)
  • 1/2 cup mayonnaise
  • 1 teaspoon sugar (optional)
  • 12-14 ounces Canadian Bacon (about 24 small slices (or your favorite ham))
  • 8 ounces sliced Havarti cheese

Instruction

  • 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!