This is a long overdue post – because it’s a recipe from New Years Eve! 🙂
We spent the evening with some good friends, C & S, as they were hosting a NYE party. My husband & I wanted to help them prepare some of the food that they would be serving (to about 20 people or so, plus a few kids). We first had these sandwiches on Christmas Eve, made by C’s sister. The three of us decided to recreate them for New Years, with just a few twists.
These are not the healthiest sandwiches in the world, but they have GREAT flavor & are a hit at any get-together. They’re best served nice and hot, fresh from the oven.
King’s Hawaiian Roast Beef Sandwiches – adapted from Recipe Schmessipe
- 1 12-pack King’s Hawaiian Original Rolls
- 1 lb. roast beef from the deli, thinly sliced
- 1 lb. provolone cheese
- 1.5 sticks of butter
- 3 tbsp Dijon mustard
- 1.5 tsp. worcestershire sauce
- Penzey’s Sandwich Sprinkle
- 1 onion, chopped
- Preheat oven to 350*.
- In a saucepan, melt butter and mix in mustard, worcestershire sauce, and onion. Simmer for several minutes.
- Cut the entire pack of rolls in half, horizontally, so that you can make small sandwiches out of them.
- In a greased 9×13 baking pan, place the bottom halves of the rolls, and spread 1/3 of the butter-onion mixture over them.
- Place a folded slice (or two) of roast beef on each roll. Then, layer slices of provolone cheese over all.
- Replace the tops of the rolls and spread the remaining onion mixture over top. Sprinkle liberally with the Penzeys blend.
- Cover and bake for 15-20 minutes. Once they are finished baking, seperate with a spatula & serve.
We served these with a horseradish mayonnaise of mayo, horseradish, salt & pepper. Since we were serving a significant amount of people at the party, we doubled this recipe, and made a double batch of the original ham & swiss sandwiches.
They were a hit – and paired very well with the libations that were served 😉