Bread rolls are great for sopping up gravy and making little leftover sandwiches. But when it comes to grilled cheese, their already browned exterior, doesn’t grill as well as sliced white bread. The solution to this not-quite-problem is simple: just turn the rolls inside out.
You know what I like doing on Christmas? Eating. You know what I don’t like doing on Christmas? Cleaning. You know what lets me do a lot of eating and very little cleaning? The pull-apart bacon, egg, and cheese sliders you see above, which are cooked entirely in one sheet pan.
See, with just a tiny bit of bread surgery, you can make the fluffy white insides of the rolls their outsides, providing a butter-loving surface full of nooks and crannies that grills like a dream.
Just slice them in half, keeping as many together as possible (like we did for these sliders) and flip the slices around. Place your cheese of choice inside the two inside out halves, slather the fresh new outsides with butter, and grill as usual. (I find this works particularly well with King’s Hawaiian rolls, especially if you smash them down real forcefully with a spatula.)