These cute spirals are a fun riff on the always-popular baked party sandwiches.
You know the ones: they’re typically slathered in dripping butter and baked up all toasty and golden. They’re warm and melty, sort of savory-sweet, and way more delicious than you’d think a miniature deli sandwich possibly could be.
But a lot of the recipes you see out there call for an entire cup of butter … and for little, white-carb buns loaded with empty calories (with almost no fiber in sight)!
This version is still super-delicious, but so much healthier, too!
Plus, they’re easy to make and super-adaptable! In fact, we’ve got three different variations for you to try, so you can mix and match your favorites for party appetizers and tailgates … or even for make-ahead dinners, or grab-and-go snacks and lunches.
They’re are the absolute PERFECT way to up your baked sandwich game! (Everybody’s got a baked sandwich game, right?) Make these … and you’ll never look back!
This recipe was originally published by Two Healthy Kitchens at https://twohealthykitchens.com/baked-spiral-hawaiian-roll-sliders/. Shared with permission.
Baked Spiral “Hawaiian Roll” Sliders
Ingredients
- 2 packages (6 flatbreads each) Flatout Foldit Sweet Hawaiian Flatbreads (see note)
- For 8 Ham and Swiss Spiral Sandwiches:
- 1 1/2 tablespoons butter, softened (but not melted)
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard (we use smooth)
- 1 tablespoon grated sweet onion (see note)
- 1 teaspoon organic or olive oil reduced-fat mayo
- 1/4 teaspoon Worcestershire sauce
- 1/3 pound (approx. 5.5 ounces) thinly sliced deli ham (we like brown sugar ham)
- 1/4 pound (4 ounces) thinly sliced, reduced-fat Swiss cheese
- For 8 Turkey and Cheddar Spiral Sandwiches:
- 1 1/2 tablespoons butter, softened (but not melted)
- 1 tablespoon cranberry honey mustard (or Dijon mustard)
- 1 tablespoon grated sweet onion (see note)
- 1 teaspoon organic or olive oil reduced-fat mayo
- 1/4 teaspoon Worcestershire sauce
- 1/3 pound (approx. 5.5 ounces) thinly sliced deli turkey (we like honey-maple turkey)
- 1/4 pound (4 ounces) thinly sliced, reduced-fat cheddar cheese
- For 8 Roast Beef and Provolone Spiral Sandwiches:
- 1 1/2 tablespoons butter, softened (but not melted)
- 1 tablespoon horseradish mustard
- 1 tablespoon grated sweet onion (see note)
- 1 teaspoon organic or olive oil reduced-fat mayo
- 1/4 teaspoon Worcestershire sauce
- 1/3 pound (approx. 5.5 ounces) thinly sliced lean deli roast beef
- 1/4 pound (4 ounces) thinly sliced, reduced-fat provolone cheese
Directions
Preheat oven to 350°F.
Cut all 12 of the Flatout Foldits in half longways, to yield 24 halves. Set aside.
In three small, separate bowls, combine the “Buttery Spread” ingredients (butter through Worcestershire sauce) for each type of sandwich. Whisk or stir to combine thoroughly (but note that the Buttery Spreads will still look a bit lumpy from the onions and from bits of butter). Set aside.
To assemble sandwiches, lay halved flatbreads out on a work surface, working in batches to assemble each sandwich type. For each of the three sandwich types:
1) Evenly slather 8 flatbread halves with 3 tablespoons of the Buttery Spread (reserving about 1 tablespoon).
2) Top with cheese, dividing the cheese evenly among all 8 flatbread halves.
3) Next, top with meat, dividing evenly.
4) Roll each of the 8 sandwiches into a spiral and place it, cut side down, into an ungreased 11×7-inch baking dish, tucking in edges so spirals stay closed during baking.
5) Using a pastry brush or rubber spreader, dab the reserved 1 tablespoon of the Buttery Spread evenly across the top edges of the 8 sandwiches.
Repeat this process with the next two types of sandwiches, beginning with slathering the Buttery Spread on the flatbreads, then adding cheese, then adding meat, then rolling up and dabbing the tops with a little more of the Buttery Spread.
Once all 24 rolled sandwiches are placed in the pan, cover pan with foil and bake for about 30 minutes, until the sandwiches are warmed through and the cheese is slightly melty but not runny. (Alternately, you can delay baking by several hours or up to 1 day, refrigerating the pan of finished sandwiches, covered, until you’re ready to bake them. See note below about make-ahead options.)
Recipe Notes
Flatbreads: If your store doesn’t carry the Sweet Hawaiian variety of Foldit flatbreads, feel free to experiment with mixing and matching other Foldit varieties. We’ve also tested this recipe with the 5 Grain Flax and the Ancient Grains varieties. Both are delicious with this recipe, and both are loaded with protein, fiber and whole grains. Note, however, that some varieties have 5 flatbreads per package, while others have 6. You will need a total of 12 flatbreads to yield the 24 sandwiches in this recipe.
Grating onion: We recommend grating the onion on the medium-sized grater side of a box grater.
Choosing meats: We recommend selecting natural and minimally processed lunch meats, and also choosing leaner varieties whenever possible.
Swapping meats, cheeses and spreads: Feel free to experiment with different combinations of flavors, or even to fill an entire pan with all one type of sandwich if you have a favorite.
Make-ahead options: You can completely prepare these prior to baking, up to a day in advance, which is great for parties and entertaining. Simply cover the baking pan and refrigerate until baking.
In addition, after baking, these are great for quick, grab-and-go snacks and mini meals throughout the week. You can bake the entire pan, then cool and refrigerate until needed. After being baked, the sandwiches can be eaten cold, but are even more delicious rewarmed gently in the microwave, for about 10-15 seconds each.
Suggested Flatout: Foldit® - Sweet Hawaiian
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