I wrap up my Hawaiian staycation with something totally Hawaiian, and something else kinda Hawaiian. These, too, were served at my daughter’s birthday party a couple of weeks ago. First, the not-so-Hawaiian ham & cheese sliders on King’s HAWAIIAN rolls. These we a big hit with everyone because of the toast onion roll tops, not to mention that everyone loves some warm ham and melty cheese. The macaroni salad is fatted-up, meaning extra creamy. While not my favorite, it definitely served a purpose to cool off the palate from the sriracha spam fried rice, and I must say this macaroni salad tasted even better a couple days later. Both of these dishes would be perfect to serve up while you watch the beginning of the NFL playoffs this weekend.
King’s Hawaiian Sliders
This recipe pretty much follows the instructions on their website but with just a couple of slight improvements.
24 pack of King’s Hawaiian Rolls
Mayonnaise
24 slices of smoked deli ham
6 slices of Swiss cheese, cut into fourths
1 stick of butter melted, slightly cooled
1.5 tbsp Dijon mustard + more for sandwiches
1 tbsp onion powder
½ tsp Worcestershire sauce
1 tbsp poppy seeds
Split open all of the rolls and spread some Dijon mustard on all of the bottom halves, followed by mayonnaise on the top halves.
Fold a slice of deli ham into fourths and place on one bottom slider bun. Cover with a piece of cheese, and place the top on the slider. Repeat with the remaining sliders, placing them into a 13x9 casserole dish.
In a pot, melt the butter over medium heat. Remove from the stove and let cool. Meanwhile, add the 1.5 tbsp of Dijon, onion powder and Worcestershire sauce in a bowl. Pour in the butter and mix well. Using a pastry brush, spread the sauce on top of the sandwiches. Cover the dish with foil and let sit for 10 minutes.
Preheat the oven to 350 and bake for 12 minutes. Remove the foil, sprinkle the poppy seeds over the sandwiches and place back in the oven for about 3 minutes until the tops are browned and crisped.
Let sit for a couple of minutes, then serve.
Hawaiian Macaroni Salad from Cook’s Country
1 lb elbow macaroni
½ cup cider vinegar
2 cups whole milk
2 cups mayonnaise
1 tbsp brown sugar
2 tsp black pepper
4 scallions, thinly sliced
2 carrots, peeled and grated
2 celery stalks, minced
Bring a pot of salted water to a boil. Dump in the macaroni and cook longer than you think you should, about 15 minutes. The macaroni should be very soft. Drain and pour into a bowl and stir in the vinegar until absorbed. Let sit for 10 minutes, stirring once or twice.
Meanwhile, whisk together the milk, mayo, sugar and black pepper, along with a pinch of salt. Set aside one cup of the dressing and place in the refrigerator.
When the pasta has cooled for 10 minutes, stir in the larger portion of dressing. Then fold in the vegetables. Cover and refrigerate until fully chilled, overnight preferred.
Just prior to serving, stir in the reserved 1 cup of the dressing.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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