Ingredients
Scale
- 2–3 cups leftover turkey, chopped
- ½ lb Swiss cheese slices
- 2 packages Hawaiian sweet dinner rolls (24 total)
- 1 cup store bought pesto
- 1/3 cup sun-dried tomatoes, chopped
- 2 Tbsp. butter
- 1/2 medium onion, sliced and sautéed
- ½ cup butter
- 2 Tbsp prepared mustard
- 1 Tbsp Worcestershire
- 1 Tbsp poppy seeds
- 2 Tbsp brown sugar
Instructions
- In a skillet over medium-high heat, add 2 Tbsp. butter. Thinly slice the onion; sauté in the butter for about 8-10 minutes, until onions start to brown.
- Leaving the rolls attached, slice horizontally, take the top off and set aside.
- Place the bottom rolls in a 9×13 foil-lined baking pan. (You may need to squeeze them into the pan, or remove a row if you choose.)
- Spread the pesto evenly over the bottom bread.
- Next layer on top of the pesto the turkey, cheese, sautéed onions, and sun-dried tomatoes.
- Place the top section of the rolls that you already removed back on top of the sandwich.
- In a medium sauce pan bring the 1/2 cup butter to a soft boil. Add mustard, worcestershire, poppy seeds, and brown sugar and stir to incorporate.
- Pour sauce over the sandwiches. Cover with foil and bake at 350 for 20. Remove foil and bake another 10 minutes.
- Serve hot or cold.