Ingredients:

  • 1 pack (12 oz / 340g) Hawaiian sweet rolls
  • 1 lb (450g) leftover turkey breast, thinly sliced or shredded
  • 8 oz (225g) Havarti cheese, thinly sliced
  • 1/2 cup (140g) cranberry sauce
  • 2 tbsp (30g) Dijon mustard
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) dried thyme
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Using a serrated knife, slice the entire block of Hawaiian rolls in half horizontally to create two slabs. Place the bottom slab into a 9x13 inch baking dish.
  2. Lay slices of Havarti cheese to cover the bottom bun entirely, creating a moisture barrier.
  3. Evenly distribute the sliced leftover turkey breast across the cheese layer.
  4. Spread the cranberry sauce and Dijon mustard evenly over the turkey.
  5. Place a second layer of Havarti cheese over the cranberry sauce, then crown the assembly with the top roll slab.
  6. Whisk together the melted butter, garlic powder, dried thyme, and salt. Use a pastry brush to generously coat the top of the rolls.
  7. Bake uncovered for 20 minutes, or until the cheese is bubbling and the tops are a deep golden mahogany.