Ingredients
Scale
- 12 soft Hawaiian sweet rolls (preferably King’s Hawaiian or homemade if you’re feeling adventurous)
- 6 slices sharp cheddar cheese, cut in half
- 6 slices mozzarella cheese, cut in half
- 4 tablespoons unsalted butter, softened
- 1 clove garlic, minced (optional, but adds a lovely warmth)
- 1 tablespoon Dijon mustard (feel free to swap for wholegrain mustard or even a touch of honey mustard for sweetness)
- 1 tablespoon mayonnaise (can substitute with Greek yogurt for a lighter version)
- Freshly ground black pepper, to taste
- Pinch of smoked paprika (optional, but it brings a cosy depth reminiscent of slow-cooked Devonshire stews)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. This step reminds me of those early mornings when my mum would have everything ready before the sun peeked over the hills.
- Carefully slice the Hawaiian rolls in half horizontally, keeping the top and bottom halves intact like little pillows.
- In a small bowl, mix the softened butter with minced garlic, Dijon mustard, mayonnaise, freshly ground black pepper, and smoked paprika. This blend is where the magic unfolds — a secret layer that makes each bite sing.
- Spread a thin layer of the butter mixture on the inside of each roll half, both top and bottom. I like to think of this as painting a memory with flavour, just like I used to with my early baking attempts.
- Layer the cheese on the bottom halves: place one slice of cheddar and one slice of mozzarella on each. The combination of sharp cheddar and milky mozzarella melts beautifully, creating that perfect gooey stretch.
- Close each roll with its top half, gently pressing down to keep everything snug.
- Place the assembled mini sandwiches on your prepared baking tray. For a golden finish, brush the tops lightly with any leftover butter mixture.
- Bake in the oven for about 12-15 minutes, until the cheese is melted and the tops of the rolls are golden and slightly crisp. You’ll know they’re ready when the kitchen smells like a Sunday afternoon at home, filled with warmth and a hint of something sweet and savory.
- Remove from the oven and let cool for a couple of minutes before serving. This little pause is key — trust me, I learned the hard way that rushing in means melted cheese on your fingers and a slightly singed tongue!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
