Italian Pesto Sandwiches for a Crowd

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love sandwiches so much. I could seriously eat one every day. Oh wait, I do! That’s right, I have a turkey sandwich every day for lunch and I never get tired of it.

In case you're curious, my sandwich that I've ever eaten was in Charleston at a restaurant called the Tattooed Moose. Next time you find yourself in South Carolina, definitely go there. They have a sandwich called "The Thanksgiving Sammy," and it's essentially Thanksgiving din ner between two slices of bread. It's served with a side of gravy for dipping because you're in the south, and that's how they do it.

The only thing better than a single sandwich is more sandwiches. So I’m sharing a recipe that makes 12 sandwiches at the same time. Actually, depending on the rolls you buy, you could actually make up to 18 sandwiches at the same. So you can either share them with friends or eat them all by yourself.

The concept is really easy -- just take the rolls out of the bag and while keeping them together slide a knife through the middle of them. Place the bottom halves of the buns in a pan, and just pile on whatever meats, cheeses, and toppings you like best.

Add the top of the buns to the sandwiches and coat generally with melted garlic butter. Could you skip this step? Absolutely. But the sandwiches won't be nearly as good. I only use Challenge Butter in this recipe because I know they use the freshest real milk, cream, and natural ingredients for a pure, superior taste.

Once your sandwiches are ready, stick them in the oven just long enough for the cheese to melt. And that's it! So good!

You can, of course, customize the sandwiches with any meats, toppings, and rolls your like. My personal favorite is Italian meats with pesto and sun-dried tomatoes.

Italian Pesto Sandwiches for a Crowd
Yield: Makes 12 sandwiches
Ingredients

• 1 package (12-count) King's Hawaiian Rolls
• 1/4 cup pesto
• 1/2 pound ham
• 1/4 pound salami
• 1/4 pound pepperoni
• 1/4 pound provolone cheese
• 1/4 cup sun-dried tomatoes
• 4 Tablespoons Challenge butter, melted
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. While keeping the rolls in tact, cut them in half. Place the bottom half of the rolls in a 9x13 pan. Evenly spread pesto on bottom half of rolls.
3. Layer ham, salami, pepperoni, provolone cheese, and sun-dried tomatoes. Place top half of rolls over everything.
4. Combine melted butter, Italian seasoning, and garlic powder in small bowl. Brush butter mixture over top of rolls.
5. Bake sandwiches for about 8 to 10 minutes, or until cheese is melted. If the tops of the rolls start to turn brown, cover with aluminum foil.
6. Cut individual rolls with a sharp knife and serve.