Protein Sparing Bread Hawaiian Roll Ham Sliders
My protein sparing bread Hawaiian Roll Ham Sliders will blow your mind!
The classic Hawaiian Ham Sliders are filled with carbohydrates and sugar, but my recipe is just as delicious without the carbs or sugar!
To make the ham sliders, I used Primal Kitchen mayo and dijon mustard!
My recipe for protein sparing bread Hawaiian Roll Ham Sliders is so easy! I love that all I have to do is open a jar of Primal Kitchen mayo and a bottle of Primal Kitchen Dijon mustard and I have a delicious ham slider in no time!
I love adding Primal Kitchen organic Dijon Mustard to my protein sparing bread Hawaiian Roll Ham Sliders. Primal Kitchen’s Dijon mustard gives the Hawaiian Sliders the most delicious flavor! You are going to love this protein sparing recipe!
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Protein Sparing Bread Hawaiian Roll Ham Sandwiches
Ingredients
- 1 Protein Sparing Hawaiian Rolls Click HERE
- 3/4 pound sliced lean baked ham
- 6 slices Havarti cheese cut in half, omit if dairy free
- 2 tablespoons Primal Kitchen mayo
- 2 tablespoons unsalted butter or duck fat if dairy free
- 2 teaspoons Primal Kitchen Dijon mustard
- 2 teaspoon poppy seeds
- 1 teaspoon fish sauce
- 1 teaspoon organic tamari sauce
- 1/2 teaspoon onion powder
Instructions
- Without separating the rolls, slice the Hawaiian rolls in half. Place the bottom half of the rolls in a 9×12 baking pan.
- Layer on sliced ham then cheese and a light smear of Primal Kitchen mayo. Place the tops on the rolls.
- In a sauce pot over medium heat (or a microwave safe bowl bowl), melt the butter. Stir in primal kitchen Dijon, poppy seeds, fish sauce, tamari sauce, onion powder and Dijon mustard.
- Brush Dijon mixture over top of rolls.
- Loosely cover pan with parchment followed by tinfoil and bake at 350˚ for about 15 minutes or until cheese is melted. Remove foil the last 3-5 minutes of baking to slightly brown and crisp the tops of the rolls.
Notes
144 calories, 10g fat, 13g protein, 1g carbs, 1g fiber
P:E Ratio 1.3
Nutrition
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Hello Maria – I am wondering what can be used to make your bread if I can’t get allulose in our country? thank you
Just omit it. The crust won’t brown as much and the texture might be slightly different but it still works 🙂
These are smelling heavenly in the oven. Confused about the cook time. In the body of the recipe you say to bake for 30 minutes. But in the “Cook Time ” notation you say 15 minutes.
Oops sorry 30 minutes was for a loaf. I missed that. Can’t wait to bite into these.
Oh okay! Enjoy! 🙂
The 30 minutes is if you are making a loaf 🙂