The Hawaiian rolls come packed…I can find them in various sizes from 2 rolls to a dozen to 2 dozen I have seen at Sams Club if you have a huge crowd.
Chicken sliders are generally either barbecue or sometimes I just pour a darker sweeter beer in with the chicken breasts along with garlic and onion and smoked paprika into the crockpot. I have a friend who just dumps a big jar of salsa in with chicken breasts and nothing else and that cooks down well also if you are looking for a flavor different from barbecue taste. I am less a fan of the Hawaiian buns with chicken but that is just my taste preferences.
We have an upcoming event that the Hawaiian rolls would be great for, only we are not allowed to use the oven at the venue. I wonder if we could bake them elsewhere, and then keep them warm on a Salton hot tray cranked up? Thoughts? How long can you hold them?
@Consolation…the recipe in the link in #19 calls for baking for 10 + 2 minutes (not that long). At one tailgate, a friend put on grill for 20 minutes until cheese melted. Guessing you could assemble all in foil pan and then put on hot tray for 20-25 minutes to get same effect…
Ooooh, this thread just reminded me to get the ingredients for our favorite hot sandwiches. I roast strips of zucchini, red bell pepper, onion,( sometimes eggplant) , layer them on a sub roll or a crusty French roll , top wth provolone or (my favorite, havarti). Put the top on the rolls, wrap in foil and bake until they are crunchy and the cheese is melting. Cut in half kind of on the diagonal and serve with tomato or a creamy soup to dip it into.
Thanks everyone. Lots of food for thought - literally.
As usual, I’m probably going to be short on time for cooking…I really sort of wanted to try the Hawaiian roll thing - it seems like something this crowd would like - but ham is not a family favorite so I might sub in turkey. I like the raspberry preserves twist - or cranberry with the turkey!
over the years i’ve made lots of loaf-style sandwich things - with Rhodes frozen bread dough. I thaw the bread loaves or rolls , make a large rectangle and then fill it with all sorts of variations. I’ve done taco, italian stromboli, ham and cheese, blt +c and chicken & broccoli & cheese. They aren’t super easy or time efficient like the Hawaiian roll bakes though. And those are good!
Ingredients:
1 large onion
1 (3 Ib.) beef bottom roast
!/2 C. dry white wine or water
1 pkg. dry au jus gravy mix
2 C. beef broth
8 to 10 French rolls or long buns
Cut onion into slices and
separate slices into individual
rings. Place onion slices across bottom of slow cooker. Set roast over onion slices.
In a medium bowl, combine white wine and au jus gravy mix. Mix until well combined and pour over roast. Add enough beef broth to cover roast.
Cover and cook on low setting for 10 to 12 hours. To serve, remove meat and onions from liquid and let stand for 5 minutes. Slice beef across the grain into thin slices. Divide sliced meat and onions onto French rolls and drizzle some of the liquid from slow cooker over meat on each sandwich. Ladle remaining liquid into individual bowls or ramekins and serve with sandwiches for dipping.
I also normally put swiss or provolone cheese slices on the sandwiches and warm the sandwich long enough to melt the cheese.
The large croissants from Sam’s or Costco make great hot sandwiches that are quick and easy. Split in half, add turkey or ham and cheese, and bake at 350 on a baking sheet until the cheese melts. Occasionally I make croissant breakfast sandwiches using eggs and cheese.
Sounds like you’ve made up your mind but I just remembered another option that I do a lot that is easy - sausage subs. You can make them easily in the oven by putting the Italian sausage links along with sliced onions and peppers on a sheet pan with some olive oil and salt and pepper and roasting, turning occasionally, letting the sausages cook and the veggies brown and caramelize a little. Serve in sub rolls.
@doschicos I love sausage hoagies (hoagies, not subs, lol;)) Also, I know pulled pork is often done bbq style, but we do it with beef broth and onion in the crockpot and shred it on to a hoagie roll with provolone and broccolie rabe (or spinach) and spoon some of the broth on top. Yumm
@amom2girls My Philly friend , I was actually going to suggest this recipe but figured it might be more effort than @abasket was looking for and not every loves broccoli rabe. I haven’t made it yet but saved it to try sometime because I love Philly’s Roast Pork sandwiches with provolone and broccoli rabe. https://www.bonappetit.com/recipe/slow-cooker-roast-pork-sandwiches
^ thanks for that link to the “best sandwich in America” so says Adam Richman
"TV food host Adam Richman toured the country and sampled 28 sandwiches, and when the smoke cleared, he named DiNic’s roast pork, served at the Nicolosi family’s stand at Reading Terminal Market, the best in the nation.
Dinics is great. So is John’s Roast Pork, which is located by the Target is South Philly. Yumm. That recipe looks great. Very similar to how we do it. I love Rabe but find it difficult to cook well and often substitute fresh spinach.
, I was actually going to suggest this recipe but figured it might be more effort than