Ingredients
Directions 14 steps | 60 Minutes
Measure and prep all ingredients.
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Caramelize the onions. In a pan over medium-low heat, add the olive oil, unsalted butter, finely sliced onions, salt and pepper.
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Cook for about 20 minutes, or until the onions are caramelized and brown. Remove from the heat and set aside.
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Prepare the poppy seed topping. In a small measuring cup, add the butter and minced garlic. Microwave in 15-second increments until the butter melts. Stir in the poppy seeds and set aside.
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Assemble the roast beef sliders. Preheat the oven to 350°F. Prepare a 9x13 baking dish. Place the bottom half of the rolls into the baking dish.
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In a bowl, whisk together the whole grain mustard, mayonnaise, Worchestershire sauce, honey, garlic powder and onion powder.
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Spread the mayonnaise mixture evenly over the rolls.
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Top with six slices of cheese.
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Top with the roast beef.
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Top with the caramelized onions.
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Top with the remaining six slices of cheese.
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Cover with the top half of the rolls. Brush the top of the rolls with the poppy seed topping.
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Cover the baking dish with foil. Bake the rolls for 10 minutes. Remove the foil and bake for an additional 3-5 minutes or until the tops are golden brown.
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Serve warm. Enjoy!
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Notes:
- If the Hawaiian rolls come in one piece, keep the rolls intact and slice them horizontally, creating two large halves.
- Deli-style roast beef is preferred in this recipe.
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