Standard American refrigerators have many shelves and compartments and drawers. Because we like keeping our milk separate from our apples and our soy sauce separate from our blue cheese crumbles.
Fair enough.
My refrigerator has this small drawer positioned just underneath the top shelf (where I keep the milks, the Gatorades, and the wines/beers). This little tucked-away compartment is labeled "Fresh-Lok Meat Keeper".
Two things. I don't like how they spelled Lock. You're insulting my intelligence, Frigidaire.
And, I keep everything BUT meat in that drawer. At present, there's a bunch of string cheese, a huge knob of fresh ginger, a bag of shredded mozzarella, a wrapped stack of Havarti cheese, a tub of blue cheese crumbles...
It would appear we adore cheese more than meat in this household. Excellent.
All right, all right, there was a package of Black Forest ham in that drawer as well. But, tonight was the night to clean out the Fresh-Lok...and here's how it went down.
Had some of these sitting around. You know, for nights like tonight. No sweat if you don't have King's. Any rolls that are packaged in a bready rectangle like this will work.
With your very bestest serrated bread knife, slice the entire rectangle of rolls in half...lengthwise.
Like this.
Don't pull or cut the rolls apart. Don't do it. They don't want to be separated from each other right now.
This is where I used some of that leftover Havarti cheese. Layer #1. Cheese. You got Kraft singles, use those. You got blue cheese crumbles, use those. Your leftovers, your rules.
That Black Forest Ham? Right here. Layer #2. Condiments of my choice: stone-ground mustard and mayo. Layer #3. The rest of the Havarti. Layer #4. The top of the rolls (still together in one, great, satisfying, family-like rectangle). Layer #5.
Hopefully, you're beginning to see the brilliance of this dish. You can put whatever you want in for these layers. What. Ever. You. Want.
Pulled pork and ranch dressing? Do it. Roasted tomatoes and spinach? Knock yourself out. Shredded chicken and apple butter and blue cheese crumbles? Invite me over right now.
If I had to create boundaries for you on this, you have got to have cheese and a condiment at the very least. Otherwise, the only one in your way is you (well, and maybe your kids, spouse, and/or dog, if they're picky eaters and don't like weird combinations).
At this point, there is nothing to stop you from cutting into this mega-sandwich right now. After all, you're looking at a ginormous ham and cheese sandwich. And there are no judgments here if you decide: this is it, kids - get your faces to the table - dinner is ready.
But...stay with me here for another moment. Say you lift this entire rectangle of meaty, cheesy goodness into a baking pan. Then, you brush some melted butter (or, spray some Pam, it's cool) on the top of the rolls, cover it with aluminum foil, and slide it into a preheated 350℉ oven for 30 or so minutes?
Way better. Way, waaaaay better. Throw some chips or salad or fruit or blue cheese crumbles at the fam to round out the meal, and you will practically be considered a hero.
Trust. That Fresh-Lok drawer is about to become a Fresh-Rok drawer, folks!
Fair enough.
My refrigerator has this small drawer positioned just underneath the top shelf (where I keep the milks, the Gatorades, and the wines/beers). This little tucked-away compartment is labeled "Fresh-Lok Meat Keeper".
Two things. I don't like how they spelled Lock. You're insulting my intelligence, Frigidaire.
And, I keep everything BUT meat in that drawer. At present, there's a bunch of string cheese, a huge knob of fresh ginger, a bag of shredded mozzarella, a wrapped stack of Havarti cheese, a tub of blue cheese crumbles...
It would appear we adore cheese more than meat in this household. Excellent.
All right, all right, there was a package of Black Forest ham in that drawer as well. But, tonight was the night to clean out the Fresh-Lok...and here's how it went down.
With your very bestest serrated bread knife, slice the entire rectangle of rolls in half...lengthwise.
Like this.
Don't pull or cut the rolls apart. Don't do it. They don't want to be separated from each other right now.
This is where I used some of that leftover Havarti cheese. Layer #1. Cheese. You got Kraft singles, use those. You got blue cheese crumbles, use those. Your leftovers, your rules.
Hopefully, you're beginning to see the brilliance of this dish. You can put whatever you want in for these layers. What. Ever. You. Want.
Pulled pork and ranch dressing? Do it. Roasted tomatoes and spinach? Knock yourself out. Shredded chicken and apple butter and blue cheese crumbles? Invite me over right now.
If I had to create boundaries for you on this, you have got to have cheese and a condiment at the very least. Otherwise, the only one in your way is you (well, and maybe your kids, spouse, and/or dog, if they're picky eaters and don't like weird combinations).
At this point, there is nothing to stop you from cutting into this mega-sandwich right now. After all, you're looking at a ginormous ham and cheese sandwich. And there are no judgments here if you decide: this is it, kids - get your faces to the table - dinner is ready.
But...stay with me here for another moment. Say you lift this entire rectangle of meaty, cheesy goodness into a baking pan. Then, you brush some melted butter (or, spray some Pam, it's cool) on the top of the rolls, cover it with aluminum foil, and slide it into a preheated 350℉ oven for 30 or so minutes?
Way better. Way, waaaaay better. Throw some chips or salad or fruit or blue cheese crumbles at the fam to round out the meal, and you will practically be considered a hero.
Trust. That Fresh-Lok drawer is about to become a Fresh-Rok drawer, folks!
This definitely makes me wish Hawaiian rolls came in gluten free. Also, Fresh-Rok on!
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