Baked Hawaiian Pork Sliders

I'm calling these Hawaiian sandwiches because they are on Hawaiian buns. Original, right? I made these as appetizers for a happy hour I had recently and they were a big hit. A REALLY big hit. Lots of moaning and 2nd helpings good. You really need to try them. These are made with some leftover smoked pork that I had and swiss cheese, but you can really use any combination of meat and cheese you like because it's really all about the Hawaiian rolls and the sauce. Here's what you'll need:

  • 1 package of King's Hawaiian Rolls
  • smoked pork shoulder (or any meat you like)
  • Swiss cheese, thinly sliced (or any cheese you like)
  • 1 stick butter, melted
  • 3 TBL Worcestershire sauce
  • 2 TBL Dijon mustard
  • 2 TBL brown sugar
  • 1/4 tsp onion powder

You'll want to use a sheet pan that has sides or a casserole dish. Slice each of the rolls in half horizontally and line the pan with the bottom halves. Put some pork on each piece, then a pieces of the cheese, then the top of the bun.

In a pourable container, mix the melted butter, dijon, worcestershire, brown sugar, and onion powder, blending well. Pour the liquid over the top of each sandwich, using all the liquid.  Cover the sandwiches and refrigerate for at least 4 hours. 

When you're ready to bake the sandwiches, preheat the oven to 350 degrees. Remove the wrap and bake for 15-20 minutes, uncovered, or until the cheese is melted and the tops are starting to brown.  Serve warm.

Enjoy! 

Lynn

A Christmas Brunch

This week I had a Christmas brunch for 20 friends. This is just a short post to show you what I served and how I set up for it. There is a link for each of the recipes if you decide you want to try any of them. Preparation is the key to feeding a large group. I do as much as I can to set up the day before. That means putting out the plates, silverware, napkins, drinking glasses, coffee cups, water pitcher, serving platters,...You get the picture. 

Here is what I served:

Since it was a casual brunch, I set up a couple of serving areas in my kitchen. The drinks were in one area, the desserts in another, and the food was served on the island.

I was able to make the casserole the day before, so all I had to do that morning was to make the fruit salad, assemble and cook the coffee cake, and heat the casserole. All the desserts were made ahead of time. The best part about planning ahead and taking the time to prepare as much as you can ahead of time, is that the morning is stress free and I was able to enjoy visiting with all my friends. i was part of the party rather than being the person working in the kitchen the whole time. For me, that's a successful party.

I'll keep you posted...

Lynn