I was going to make the traditional “Funeral Sandwiches” but decided I was hungry for something a little less sweet and a little more zippy.
These rolls rise very quickly due to the large amount of yeast, and taste fantastic. It’s great to be able to throw together a huge batch and the dough refrigerates beautifully.
I always make my sliders in these disposable 13X9 pans, and use parchment paper on the bottom. I’ve had a bad experience where the buns stuck to the pan and it was awful. With the parchment they just slide right out.
Bake the rolls and split horizontally.
and cheese. The cheese I used here was a processed Swiss cheese that I purchase from GFS. It was actually an accident (I thought it was regular Swiss but should have known based on the cost). I can tell you that I will be purchasing it again, because it melts SO beautifully on sandwiches.
And bake in a preheated 350 degree Fahrenheit oven for about 40 minutes (covered) until everything is warmed through. Time is going to be dependent on how cold everything is when you start.
Slice and enjoy with a side of “Zippy Sauce”. This is so good! It’s Kewpie Mayonnaise, half a packet of Good Seasoning’s Italian Dressing, vinegar, and Cento Hoagie Spread (I’m addicted to this stuff!)
The family absolutely loved these and they reheated beautifully!
If you like this recipe you will also like:
- Instant Pot Chicken Bacon Ranch Beery Sliders
- Italian Bomber Sliders
- Mississippi Sin Sliders
- Instant Pot Pulled Pork Sliders
- Instant Pot Beer Swiss Mushroom Sliders
- Instant Pot Italian Beef Sliders
- Cheeseburger Sliders
- Lobster Roll Sliders
- 1/2 cup Kewpie Mayonnaise
- 1/2 packet Good Seasoning's Italian Dressing
- 1/8 cup white wine vinegar
- 1/4 cup Cento Hoagie Spread
- Mix all ingredients together and chill.