Ingredients
Method
Preparation
- 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.
Grilling
- 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.
Nutrition
Notes
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.