Hawaiian Roll Grilled Cheese
I remember the first time I made Hawaiian Roll Grilled Cheese — the rolls’ light sweetness with molten Monterey Jack felt like childhood meets grown-up comfort food. This little handheld sandwich is perfect when you want something fast, nostalgic, and slightly elevated. If you love soft-sweet bread with melty cheese, this recipe is along the same cozy lines as buttery cheese garlic rolls and makes a weekday dinner feel a touch special.
Why you’ll love this dish
This sandwich hits several marks at once: it’s quick, requires minimal ingredients, and is appealing to kids and adults alike. The Hawaiian rolls bring a tender, slightly sweet crumb that contrasts beautifully with the savory, creamy Monterey Jack. It’s an excellent choice for weeknight dinners, a lazy brunch, or when you need something that travels well to a picnic.
“Simple to make, impossible to resist — the sweet roll with stretchy cheese is my go-to comfort snack.” — a satisfied home cook
If you want a low-carb or bolder take on the concept, there are other creative roll-based sandwiches like keto Philly cheesesteak rolls that show how versatile this format can be.
How this recipe comes together
The process is straightforward: you gently slice the rolls open, butter the insides, fill with shredded cheese (and optional add-ins), then grill until golden and oozy. The butter does two jobs — it helps the exterior crisp in the pan and gives a rich, nutty flavor. Cooking over medium heat ensures the cheese melts through before the bread over-browns. If you like a flavor twist, consider swapping or adding herbs and spreads from ideas such as a pesto grilled cheese to add an herbal punch.
What you’ll need
- 4 Hawaiian rolls (together as a connected loaf; slice only partially through)
- 1 cup shredded Monterey Jack cheese (about 4 oz)
- 2 tablespoons unsalted butter, softened
- Optional: sliced tomatoes or crispy bacon
Notes and substitutions:
- Swap Monterey Jack for cheddar, Colby, or a Mexican blend for bolder flavor.
- Use plant-based butter and vegan cheese to make a dairy-free version.
- For a sweeter-savory profile, add a thin smear of fig jam inside the roll before the cheese — it pairs surprisingly well.
Also helpful for baking / roll-based desserts inspiration: pumpkin-shaped cinnamon rolls with cream cheese frosting show another way to use soft roll dough for treats.
Step-by-step instructions
- Slice the Hawaiian rolls in half lengthwise without cutting all the way through. Leave the loaf attached so it’s easy to handle.
- Heat a non-stick skillet over medium heat. You want the pan hot enough to sizzle but not so hot that the butter burns.
- Spread softened butter on the inside faces of each roll. Be generous — the butter is key for a crisp, golden exterior.
- Place the bottom halves of the rolls butter-side down on the skillet. Pile the shredded Monterey Jack evenly across the four bottoms. Add sliced tomatoes or crispy bacon if using.
- Close the rolls with the top halves and press down gently to compact the sandwich so the cheese makes contact with the bread.
- Grill until the bottom is golden brown, about 3–4 minutes. Flip carefully using a spatula (a second spatula helps). Grill the other side another 3–4 minutes until crispy and the cheese is fully melted.
- Remove from the pan. Let rest 1 minute, slice between rolls if needed, and serve hot.
Best ways to enjoy it
These sandwiches are excellent on their own, but they pair beautifully with crisp sides. Try:
- A cup of tomato soup for classic grilled-cheese comfort.
- A simple green salad with lemon vinaigrette to cut the richness.
- Sweet potato fries or a vinegar-forward slaw for texture contrast.
For an easy dessert pairing after this savory bite, a light citrus finish like a 4-ingredient lemon cream cheese dump cake balances the meal.
How to store & freeze
Short-term storage: Place cooled sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low-medium heat, covered briefly so the cheese remelts without drying the bread.
Freezing: Wrap individual sandwiches tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 12–18 minutes, or thaw overnight and warm in a skillet.
Food safety: Refrigerate leftovers within two hours of cooking. Reheat to at least 165°F for safe consumption.
Pro chef tips
- Shred your own cheese: pre-shredded cheese often contains anti-caking agents that can affect meltiness. Freshly shredded Monterey Jack melts smoother.
- Low and slow wins: keep the heat medium to medium-low so the cheese melts fully before the roll browns too much.
- Use two spatulas to flip the whole connected loaf at once to avoid tearing.
- If you like an extra-crispy exterior, spread a thin layer of mayonnaise (yes, mayo!) on the outside instead of butter — it browns beautifully.
Creative twists
- Add a smear of Dijon or honey mustard for a tangy lift.
- Layer thin apple slices and sharp cheddar for a sweet-savory autumn twist.
- Make an everything-bagel seasoning crust by sprinkling the buttered outside with the seasoning mix before grilling.
- Turn it into a party slider: separate the rolls fully, make mini sandwiches, and bake covered in a butter-parsley glaze for 10–12 minutes until the cheese melts.
Common questions
Q: How long does this take from start to finish?
A: Plan for 15–20 minutes total: 5 minutes prep and about 10–15 minutes cooking for the whole connected loaf.
Q: Can I make these ahead and reheat later?
A: Yes. Cool, refrigerate in an airtight container for up to 3 days, and reheat in a skillet or oven. For best texture, reheat gently to avoid drying the rolls.
Q: What if I don’t have a non-stick skillet?
A: Use a well-seasoned cast-iron skillet and keep the heat a touch lower. Add a little more butter to prevent sticking and ensure even browning.
Q: Can I use other cheeses?
A: Absolutely. Cheddar, fontina, provolone, or a melty Mexican blend all work well. Mix cheeses for more complex flavor.
Q: Are these safe for kids and picky eaters?
A: Yes — the simple cheese-and-bread combo is typically kid-friendly. Offer optional add-ins like bacon or tomato on the side so everyone can customize.
Enjoy the warm, sweet-salty comfort of Hawaiian Roll Grilled Cheese — it’s a small change to a classic that makes a big difference.
Hawaiian Roll Grilled Cheese
Ingredients
Method
- Slice the Hawaiian rolls in half lengthwise without cutting all the way through. Leave the loaf attached so it’s easy to handle.
- Heat a non-stick skillet over medium heat. You want the pan hot enough to sizzle but not so hot that the butter burns.
- Spread softened butter on the inside faces of each roll. Be generous — the butter is key for a crisp, golden exterior.
- Place the bottom halves of the rolls butter-side down on the skillet. Pile the shredded Monterey Jack evenly across the four bottoms. Add sliced tomatoes or crispy bacon if using.
- Close the rolls with the top halves and press down gently to compact the sandwich so the cheese makes contact with the bread.
- Grill until the bottom is golden brown, about 3–4 minutes. Flip carefully using a spatula (a second spatula helps). Grill the other side another 3–4 minutes until crispy and the cheese is fully melted.
- Remove from the pan. Let rest 1 minute, slice between rolls if needed, and serve hot.
