Ingredients:

  • 1 package (12 count) Savory Butter or Wheat Hawaiian Rolls
  • 1 lb lean deli roast beef, thinly sliced
  • 8 slices sharp provolone cheese
  • 1/2 white onion, sliced into paper-thin rings
  • 3 tbsp unsalted butter, melted
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp cracked black pepper
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp prepared horseradish, drained
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C). Slice the entire block of rolls in half horizontally using a serrated knife. Place the bottom half in a lightly greased 9x13 inch baking dish.
  2. In a small bowl, whisk together Greek yogurt, horseradish, lemon juice, and salt to create the crema. Spread a thin layer of the crema onto the bottom half of the rolls.
  3. Lay 4 slices of provolone cheese over the crema. Pile the roast beef in loose ribbons rather than flat sheets until the surface is completely covered. Top with sliced onion rings and the remaining 4 slices of provolone.
  4. Place the top half of the rolls onto the stack. In a small bowl, whisk melted butter, balsamic vinegar, Dijon mustard, garlic powder, dried thyme, and black pepper. Brush the glaze evenly over the tops of the rolls.
  5. Cover the dish with aluminum foil and bake for 15 minutes until the cheese is visibly drooping. Remove the foil and bake for another 5 minutes until the tops are mahogany and crackling.