Pull-Apart Sandwiches

By lorik

Ingredients

• Buffalo chicken:
• 1 12-pack pull-apart dinner rolls
• 2 tablespoons unsalted butter
• 3 tablespoons hot sauce (such as Frank?s RedHot)
• 1 1/2 cups shredded rotisserie chicken
• 1/4 cup brie cheese (rind removed), cut into small pieces
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced celery
• 1/2 teaspoon celery seeds
• Pizza Sandwiches:
• 1 tablespoon extra-virgin olive oil
• 8 ounces sweet Italian sausage, casings removed
• 1 stick unsalted butter
• 1 clove garlic, finely grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 12-pack pull-apart dinner rolls
• Kosher salt
• 1/2 cup sliced pepperoni, chopped (about 2 ounces)
• 1/4 cup marinara sauce
• 6 ounces mozzarella cheese, sliced
• 2 tablespoons shredded parmesan cheese
• Chopped cheeseburgers:
• 1/4 cup mayonnaise
• 1 tablespoon chili sauce (such as Heinz)
• 1 teaspoon hot sauce
• 1 tablespoon vegetable oil
• 1/2 onion, finely chopped
• 1 pound ground beef chuck
• Kosher salt and freshly ground pepper
• 1/2 cup finely chopped dill pickles
• 1 12-pack pull-apart dinner rolls
• 6 slices American cheese
• Bacon-grilled cheese:
• 1 tablespoon vegetable oil
• 10 slices bacon
• 1 12-pack pull-apart dinner rolls
• 6 tablespoons salted butter, melted
• 1/2 tomato, finely chopped
• 4 slices provolone cheese
• 3 slices muenster cheese

Details

Adapted from foodnetwork.com

Preparation

Step 1

Buffalo chicken:
Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.

Melt the butter with the hot sauce in a small saucepan over medium-high heat, whisking, until smooth. Toss the chicken with all but 1 tablespoon of the spicy butter in a medium bowl.

Spread the chicken mixture evenly on the bottom bread piece; dot evenly with the cheeses and sprinkle with the celery. Cover with the top bread piece, then brush the roll tops with the reserved 1 tablespoon spicy butter and sprinkle with the celery seeds. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.

Pizza Sandwiches:
Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Transfer to a paper towel?lined plate.

Melt the butter in a small skillet with the garlic, oregano and red pepper flakes. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Brush the cut sides with all but 2 tablespoons of the garlic butter; season with salt. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.

Scatter the cooked sausage and pepperoni on the bottom bread piece. Dollop with the marinara, then top evenly with the mozzarella. Cover with the top bread piece, then brush the roll tops with the reserved garlic butter and sprinkle with the parmesan. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.

Chopped cheeseburgers:
Combine the mayonnaise, chili sauce and hot sauce in a small bowl; refrigerate until ready to use.

Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and ground beef and season with 1 1/2 teaspoons salt and a few grinds of pepper; cook, stirring occasionally, until browned, 5 to 7 minutes. Remove from the heat and stir in the pickles.

Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.

Spread the cut sides of both bread pieces with the spicy mayonnaise. Spread the beef mixture on the bottom bread piece in a thick even layer; top with the cheese. Cover with the top bread piece. Bake until the bread is toasted and the cheese is melted, 10 to 12 minutes.

Bacon-grilled cheese:
Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until browned, about 10 minutes. Transfer to a paper towel?lined plate to drain, then crumble into small pieces.

Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes. Remove the top bread piece from the baking sheet. Flip the bottom piece and continue to broil until toasted on the other side, 1 to 2 more minutes. Remove from the oven and preheat to 400 degrees F.

Turn the bottom bread piece cut-side up and sprinkle with the bacon. Top with the chopped tomato, then shingle the provolone and muenster on top, alternating the two. Cover with the top bread piece, then brush the roll tops with the remaining 1 tablespoon melted butter. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.