Before the brioche bun in the US, there was the Hawaiian roll. If you like the sweeter side of bread for a savory sandwich, they're a good place to start, and here are 24 examples to give you some ideas.
Ham and Cheese Hawaiian Roll Sliders
Pineapple juice is a big part of the Hawaiian roll, so ham is a natural choice. The funkiness of the Gruyère helps balance out the sweetness.
Ingredients
Method
- Heat oven to 350°F; line a 9-by-13-inch pan with parchment. Cook onion in oil over medium-low heat 18 to 20 minutes, stirring, until soft and golden with no liquid remaining.
- Slice connected rolls horizontally into top and bottom slabs. Put bottom in pan; layer half the cheese, ham, onions, and remaining cheese.
- Replace top slab. Mix butter, Dijon, poppy seeds, and pepper; brush evenly over rolls.
- Cover loosely with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until cheese melts and center reaches 165°F.
- Rest 5 minutes; cut along seams into 12 sliders. Serve 2 per person.
French Dip Sliders on Hawaiian Rolls
French dip is always better with braised beef than deli meat, and you get a better broth that way too. This version goes with shredded beef rather than sliced.
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Ingredients
Method
- Heat oven to 325°F. Season beef with salt and pepper; brown in oil in a small Dutch oven 3 minutes per side.
- Add broth, water, onion, garlic, and Worcestershire. Cover; braise 3 to 3 1/2 hours until beef shreds easily. Check once, spooning a little measured broth from pot over exposed meat.
- Shred meat; drain thoroughly, reserving cooking liquid. Strain and skim liquid; keep hot for dipping. Increase oven to 350°F.
- Split connected rolls horizontally; put bottoms in a parchment-lined 9-by-13-inch pan. Layer half the provolone, drained beef, and remaining provolone. Replace tops.
- Mix butter and onion powder; brush over rolls. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
- Rest 5 minutes; cut into 12 sliders. Serve with hot strained broth for dipping.
Roast Beef and Cheddar Hawaiian Roll Sliders
Deli roast beef demands cheddar and mustard. The red peppers add a fun twist, but be mindful to blot them as dry as you can.
Ingredients
Method
- Heat oven to 350°F; line a 9-by-13-inch pan with parchment. Split connected rolls horizontally; put bottoms in pan.
- Spread mustard thinly over bottoms. Layer half the cheddar, folded beef, dry pepper strips, and remaining cheddar.
- Replace tops; brush with butter mixed with garlic powder. Cover loosely with foil.
- Bake 15 minutes. Uncover; bake 8 to 10 minutes until cheese melts and center reaches 165°F.
- Rest 5 minutes; cut into 12 sliders with a serrated knife.
Turkey and Swiss Hawaiian Roll Sliders
Turkey sandwiches so often take on a sweet dimension — you've probably had one with cranberry sauce, for instance. The Hawaiian roll covers the sweetness, with just a bit of sliced green apple for a fresh fruit component.
Ingredients
Method
- Heat oven to 350°F. Split connected rolls horizontally; put bottom slab in a parchment-lined 9-by-13-inch pan.
- Spread mayonnaise over bottom slab; add half the Swiss. Fold on turkey; add a thin layer of apple slices and remaining Swiss.
- Replace tops; brush with butter mixed with Dijon and thyme. Cover loosely with foil.
- Bake 15 minutes. Uncover; bake 8 to 10 minutes until cheese melts and center reaches 165°F.
- Rest 5 minutes before cutting into 12 sliders.
Cheeseburger Hawaiian Roll Sliders
These are the only true blue sliders on the list, and a Hawaiian roll works precisely like a brioche bun. Serve and do your best imitation of Samuel L. Jackson… "that's that Hawaiian burger joint!"
Ingredients
Method
- Heat the oven to 350°F. Cook beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into small crumbles, until the beef reaches 160°F. Drain excess fat.
- Stir in salt, pepper, ketchup, mustard and drained relish. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
- Layer half the cheese over the bread, spread beef evenly and cover with remaining cheese and the top slab.
- Brush with melted butter, sprinkle with sesame seeds and cover loosely with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes to settle the filling, then cut into 12 sliders.
Chicken Parmesan Hawaiian Roll Sliders
This is basically a chicken burger, rather than a standard chicken parm. Go very easy on the marinara, or it will overwhelm the sandwich.
Ingredients
Method
- Heat the oven to 350°F. Mix ground chicken, egg, breadcrumbs, Parmesan, salt and oregano just until combined, then shape into 12 small patties about 1/2 inch thick.
- Heat oil in a large skillet over medium heat and cook patties in 2 batches for 3 to 4 minutes per side until each reaches 165°F.
- Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Arrange one cooked patty over each roll.
- Spoon marinara evenly over the patties, add mozzarella and replace the top slab. Brush with butter mixed with garlic powder.
- Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F and the cheese melts.
- Rest for 5 minutes and cut along the seams into 12 sliders.
Buffalo Chicken Hawaiian Roll Sliders
You're not going to get a wing on a sandwich, but it's not chunks of chicken thigh and Buffalo sauce; it doesn't feel too different. A mix of Jack and blue cheese substitutes for the blue cheese sauce.
Ingredients
Method
- Heat the oven to 350°F. Heat oil in a large skillet and cook chicken with salt for 9 to 11 minutes, stirring, until the pieces reach 165°F. Drain watery liquid.
- Stir hot sauce and 1 tablespoon butter into the hot chicken. Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan.
- Layer on Monterey Jack, chicken and blue cheese, then replace the top slab. Melt the remaining 3 tablespoons butter and brush over the tops.
- Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the filling reaches 165°F.
- Rest for 5 minutes, lift the top slab carefully and scatter diced celery over the chicken. Replace the top, cut into 12 sliders and serve promptly.
Pizza Hawaiian Roll Sliders
Everyone has an opinion about pineapple on pizza, but even if you're a hater, Hawaiian rolls can work in this pizza slider, adding a little sweetness. While I love mushrooms, I don't think I'd include them here, but it's really your choice.
Ingredients
Method
- Heat the oven to 350°F. Cook mushrooms in oil over medium-high heat for 7 to 8 minutes until browned and dry.
- Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Spread pizza sauce over the bread, leaving a small border.
- Layer on half the mozzarella, mushrooms, pepperoni and remaining mozzarella. Replace the top slab.
- Mix butter with oregano and garlic powder, brush over the tops and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the cheese melts and the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Philly Cheesesteak Hawaiian Roll Sliders
This is very much not a Philly cheesesteak, but it's as close as you're going to get on a slider. Be sure to minimize the juices of the meat to prevent the roll from turning to mush.
Ingredients
Method
- Heat the oven to 425°F. Rub steak with 1 teaspoon oil, salt and pepper and set on a rack over a small roasting pan. Roast for 18 to 25 minutes until the thickest part reaches 145°F, then rest for at least 3 minutes.
- Meanwhile, cook onion in the remaining 2 teaspoons oil over medium heat for 8 to 10 minutes until golden and dry. Slice rested steak very thinly across the grain, chop the slices into short pieces and mix with onion, leaving loose meat juices behind.
- Lower the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Add half the cheese, beef mixture and remaining cheese, then replace the tops.
- Brush with butter mixed with onion powder and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Cuban-Style Hawaiian Roll Sliders
The sweetness of pork matches well with any kind of fruit, and the Hawaiian roll adds another tropical flavor to the Cubano sandwich profile. Tenderloin can be difficult to slice thin, but give it a quick rest after roasting and be patient.
Ingredients
Method
- Heat the oven to 425°F. Rub pork with oil, garlic, cumin, salt and pepper and place in a small roasting pan. Roast for 20 to 25 minutes until the thickest part reaches 145°F, then rest for at least 3 minutes and slice thinly.
- Lower the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
- Spread mustard over the bottom. Layer half the Swiss, sliced pork, ham, dry pickles and remaining Swiss, then replace the top slab and press gently.
- Brush the tops with butter and cover loosely with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Breakfast Hawaiian Roll Sliders
Hawaiian bread is a breakfast staple in the islands, so a breakfast sandwich just makes sense. And in case Hawaiian breakfast makes you think Spam, worry not; there's not a can in sight.
Ingredients
Method
- Heat the oven to 350°F. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain on paper towels.
- Whisk eggs with milk, salt and pepper. Melt 1 tablespoon butter in a clean nonstick skillet and gently scramble the eggs until just set and at least 160°F.
- Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan. Layer half the cheddar, eggs, bacon and remaining cheddar, then replace the tops.
- Melt the remaining 3 tablespoons butter and stir in maple syrup. Brush over the rolls and cover with foil.
- Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F. Rest for 5 minutes and cut into 12 breakfast sliders.
Pulled Pork Hawaiian Roll Sliders
Kalua pork is a Hawaiian classic, and while you probably don't have an underground oven, a basic slow-cooked pork shoulder works almost as well with Hawaiian bread. The cooking liquid is great, but only add a little to the pulled pork mix.
Ingredients
Method
- Shred the pork and drain it thoroughly. Skim the cooking juices and mix only 2 to 3 tablespoons back into the meat; reserve the rest for another use.
- Heat the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
- Layer half the pepper Jack, the drained pork and remaining cheese over the bread. Replace the tops and brush with butter mixed with brown sugar.
- Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F. Rest for 5 minutes and cut into 12 generously filled sliders.
Meatball Hawaiian Roll Sliders
Meatballs do well with a slightly sweeter bread as long as there's not too much sauce. This recipe uses turkey meatballs, but I'd personally use a pork/beef blend.
Ingredients
Method
- Heat the oven to 425°F and line a baking sheet with parchment. Mix turkey, egg, breadcrumbs, ricotta, Parmesan, salt, oregano and garlic powder just until combined.
- Shape into 12 equal meatballs with slightly flattened bases. Bake for 16 to 20 minutes until each reaches 165°F.
- Lower the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan.
- Lay half the provolone over the bread, place one meatball over each roll and spoon marinara evenly over them. Add remaining provolone and the top slab.
- Brush with melted butter, cover with foil and bake for 15 minutes. Uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes and cut along the roll seams into 12 sliders.
BLT Hawaiian Roll Sliders
The BLT handles the slider format well, but the veggies need to be handled with care. Pat the tomato dry, and add the lettuce and mayo after baking.
Ingredients
Method
- Heat the oven to 400°F. Arrange bacon on a rimmed baking sheet and bake for 15 to 20 minutes until crisp, then drain and break into short pieces.
- Sprinkle tomato slices with salt and let stand on paper towels for 10 minutes, then blot dry. Lower the oven to 350°F.
- Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan. Layer on bacon and tomatoes, sprinkle with pepper and replace the tops.
- Brush with butter, cover with foil and bake for 8 minutes. Uncover and bake for 5 to 7 minutes until the bread is warm and lightly browned.
- Rest for 3 minutes, then lift off the top slab. Spread mayonnaise on its cut side and scatter thoroughly dried lettuce over the tomatoes.
- Replace the tops, cut into 12 sliders and serve promptly while the lettuce is crisp.
Chicken Bacon Ranch Hawaiian Roll Sliders
This is essentially a chicken salad served warm. Ranch dressing whips up quickly at home and tastes far better than the stuff in the dressing aisle.
Ingredients
Method
- Place chicken, water and salt in a small saucepan. Bring to a gentle simmer, cover and cook for 15 to 20 minutes until the chicken reaches 165°F; drain, rest for 5 minutes and chop into small pieces.
- Meanwhile, cook bacon in a skillet for 8 to 10 minutes until crisp, then drain. Heat the oven to 350°F.
- Mix sour cream, mayonnaise, dill, garlic powder, onion powder and pepper. Fold in the drained chicken and bacon.
- Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Layer half the cheddar, chicken mixture and remaining cheddar, then replace the tops.
- Brush with butter, cover with foil and bake for 15 minutes. Uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Reuben Hawaiian Roll Sliders
While I am a rye bread partisan, it's worth experimenting with this miniature Reuben format. The caraway butter helps bring a touch of what we think of as the rye flavor.
Ingredients
Method
- Heat oven to 325°F. Put corned beef and water in a snug Dutch oven; bring to a simmer on stove. Cover; braise 3 1/2 to 4 hours until meat pulls apart easily, rotating once to submerge the exposed surface.
- Drain beef; cool enough to handle. Shred into short pieces, removing large fat pieces. Increase oven to 350°F.
- Mix mayonnaise, ketchup, relish, and Worcestershire into thick dressing. Split connected rolls horizontally; put bottom slab in a parchment-lined 9-by-13-inch pan.
- Spread dressing thinly over bread. Layer half the Swiss, drained shredded beef, dry sauerkraut, and remaining Swiss. Replace top slab.
- Mix butter and caraway; brush over rolls. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
- Rest 5 minutes; cut into 12 generously filled sliders.
Hot Honey Chicken Hawaiian Roll Sliders
Hawaiian rolls work particularly well with sandwiches that have a sweet component. Hot honey is a natural fit, and the cornflake crust helps make for a crunchy chicken without deep-frying.
Ingredients
Method
- Heat the oven to 425°F. Beat egg with water and mix crushed cornflakes with salt and paprika in a separate shallow bowl. Dip chicken in egg and press into crumbs.
- Arrange on a baking sheet coated with the oil and bake for 16 to 20 minutes, turning once, until the chicken reaches 165°F.
- Mix honey, hot sauce and cayenne and brush over the cooked chicken. Lower the oven to 350°F and split the connected Hawaiian rolls horizontally.
- Place the bottom slab in a parchment-lined 9-by-13-inch pan. Add cheese, chicken and dry pickles, then replace the top slab and brush with butter.
- Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Italian Hawaiian Roll Sliders
The Hawaiian roll is very cold-cut friendly, with sweet contrasting with salty. A mix of roasted red pepper and pepperoncini accentuates the sweet and salty as well.
Ingredients
Method
- Heat the oven to 350°F and line a 9-by-13-inch baking pan with parchment. Split the connected Hawaiian rolls horizontally.
- Place the bottom slab in the pan and layer on half the provolone, salami and capicola. Chop the pepperoncini into short pieces and scatter over the meat with the dry roasted pepper strips.
- Add remaining provolone and the top slab. Mix butter, oregano and garlic powder and brush over the tops.
- Cover with foil and bake for 15 minutes. Uncover and bake for 8 to 10 minutes until the cheese melts and the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Sausage and Peppers Hawaiian Roll Sliders
Sausage and peppers sometimes have a tendency to go everywhere when piled on a sandwich. The provolone holds everything in place.
Ingredients
Method
- Heat the oven to 350°F. Brown sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small crumbles, until it reaches 160°F. Transfer to a bowl and drain the fat.
- Add oil, peppers and onion to the skillet and cook for 8 to 10 minutes until soft and dry. Stir in tomato paste and pepper for 1 minute, then return sausage to the pan.
- Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan. Add half the provolone, sausage mixture and remaining provolone, then replace the tops.
- Brush with butter, cover with foil and bake for 15 minutes. Uncover for 8 to 10 minutes until the center reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
Monte Cristo Hawaiian Roll Sliders
The Monte Cristo is the ultimate sweet-savory, so a Hawaiian roll is a natural fit. Regarding the raspberry jam, you want no more than the thinnest layer — just a touch of sweetness and fruit.
Ingredients
Method
- Heat the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
- Layer on half the Swiss and the ham. Spread jam thinly over the ham, then add turkey, remaining Swiss and the top slab.
- Beat egg with milk and melted butter. Brush a thin even layer over the roll tops, letting it settle into the surface without pouring excess into the pan; discard unused egg wash.
- Cover loosely with foil and bake for 20 minutes. Uncover and bake for 8 to 10 minutes until the egg coating is set and the filling reaches 165°F.
- Rest for 5 minutes, dust lightly with powdered sugar and cut into 12 sliders.
Tuna Melt Hawaiian Roll Sliders
Melts adapt themselves well to sliders in general. The tuna salad takes a starring role here, but the cheese is a strong supporter and is critical for sandwich construction.
Ingredients
Method
- Heat the oven to 350°F. Flake drained tuna into a bowl and mix with mayonnaise, celery, red onion, relish, lemon juice and pepper.
- Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan. Layer half the cheddar, tuna mixture, and remaining cheddar; replace tops.
- Brush melted butter over roll tops.
- Cover with foil and bake for 15 minutes. Uncover and bake for 8 to 10 minutes until the center reaches 165°F and the cheese melts.
- Rest for 5 minutes, cut into 12 sliders and serve warm.
Vegetarian Hawaiian Roll Sliders
I can't say I'm a fan of veggie burgers of any description — just give me some good veggies on a sandwich. Spinach and mushroom with cheese is a classic.
Ingredients
Method
- Heat oven to 350°F. Cook mushrooms in oil in a wide skillet over medium-high heat 10 to 12 minutes until browned and liquid evaporates.
- Stir in garlic 30 seconds. Add spinach by handfuls with salt and pepper; cook 3 to 4 minutes until wilted and skillet is dry.
- Split connected rolls horizontally; put bottom slab in a parchment-lined 9-by-13-inch pan. Spread with Dijon; layer half the Havarti, vegetables, and remaining cheese.
- Replace tops; brush with butter. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
- Rest 5 minutes; cut into 12 sliders.
Chicken Fajita Hawaiian Roll Sliders
The chicken fajita mix works with almost any kind of roll or sandwich. Make sure no loose liquid remains after cooking the chicken and peppers.
Ingredients
Method
- Heat oven to 350°F. Heat oil in a large skillet over medium-high heat. Cook pepper and onion 6 to 7 minutes until softened with browned edges; transfer to a bowl.
- Add chicken, chili powder, cumin, salt, and garlic powder to skillet. Cook 7 to 9 minutes, stirring, until chicken reaches 165°F. Return vegetables; add lime juice. Cook 1 minute until no loose liquid remains.
- Split connected rolls horizontally; put bottoms in a parchment-lined 9-by-13-inch pan. Layer half the pepper Jack, chicken mixture, and remaining cheese.
- Replace tops; brush with butter. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
- Rest 5 minutes; cut into 12 sliders.
Chicken Cordon Bleu Hawaiian Roll Sliders
A cordon bleu is absolutely delicious, but very finicky. However, chicken breast, ham, and Swiss come together in plenty of other ways, as in these sliders.
Ingredients
Method
- Heat the oven to 350°F. Season chicken with salt and pepper and cook in oil in a skillet for 4 to 5 minutes per side until it reaches 165°F. Cut into pieces that fit individual rolls.
- Mix softened cream cheese with Dijon. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
- Spread the cream-cheese mixture over the bread. Layer on half the Swiss, cooked chicken pieces, ham and remaining Swiss, then replace the tops.
- Brush with butter, sprinkle with breadcrumbs and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the filling reaches 165°F.
- Rest for 5 minutes and cut into 12 sliders.
