You know those poppyseed sandwiches that everybody makes? Here is a spicy southwestern version of those that will melt in your mouth. This would be perfect on New Years Day or the next time you go to a party or get together.
These sandwiches bake up together in 13 x 9 inch pan so they are easy peasy. Yummy pepper jack cheese and sliced deli roasted chicken with salsa verde. Oh and lots of butter to make the sides kind of crispy.
–I used Sara Lee Dinner rolls.
–I used World Table Roasted Salsa Verde. I love that stuff.
–I like to let the sandwiches kind of marinate in the butter mixture, so these can easily be made the night before.
— I bake them with foil on for a while, but then I take the foil off so they can get golden brown and a little crispy on top.
–I know they are not much to look at but the taste is divine.
- 12 dinner rolls (I used Sara Lee)
- 2 packages (11-ounces each) deli sliced pepper jack cheese
- 1 (9-ounce) package thinly sliced deli roasted chicken
- 2 tablespoons salsa verde plus more for spreading on rolls
- ½ cup butter
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Cut the dinner rolls in half horizontally leaving them connected if possible. Place the bottom half, cut side up, in a 13 x 9 inch pan. Spread with some of the salsa verde. Layer one package of cheese, then the chicken, then the remaining package of cheese. (It’s okay if cheese and meat overlap.) Spread the cut sides of the roll tops with salsa verde, then place on top of the sandwiches, cut side down.
- Melt the butter, 2 tablespoons salsa verde, the cumin, and the chili powder in a small saucepan and whisk until smooth. Pour evenly over the tops of the sandwiches and let drizzle down the sides. Cover in foil and refrigerate for 4 hours to overnight.
- Bake at 350 degrees for 15 minutes while covered in foil. Remove foil and bake for another 10-15 minutes or until golden brown and melted. Use a sharp knife to cut through the meat and cheese.