Go Back
a baking tray of golden Hawaiian sweet-roll sliders filled with browned sliced mushrooms, wilted dark-green spinach and melted pale Havarti cheese, with no meat or vegetable patties
Melissa Hart

Vegetarian Hawaiian Roll Sliders

Mushrooms and spinach need separate attention before they share the bread: brown the mushrooms first, then wilt the spinach and cook away its water. Havarti melts through both without hiding them. There isn't a patty here. The filling is a generous layer of cooked vegetables held between cheese and sweet rolls, with a little Dijon on the bottom for sharpness. Let the tray rest before cutting so the vegetables stay in their own portions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb cremini mushrooms thinly sliced
  • 6 oz baby spinach
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz Havarti cheese sliced
  • 1 tbsp Dijon mustard
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F. Cook mushrooms in oil in a wide skillet over medium-high heat for 10 to 12 minutes until browned and their liquid evaporates.
  2. Add garlic and stir for 30 seconds, then add spinach in handfuls with salt and pepper. Cook for 3 to 4 minutes until wilted and the skillet is dry.
  3. Split the connected Hawaiian rolls horizontally and put the bottom slab in a parchment-lined 9-by-13-inch pan. Spread with Dijon and layer on half the Havarti, vegetables and remaining cheese.
  4. Replace the tops, brush with butter and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.