Dinner roll sandwiches are small, soft-bun sandwiches filled with deli meat, cheese, vegetables, or warm cooked fillings. This make-ahead-friendly recipe combines turkey, provolone, crisp vegetables, and a tangy mustard dressing for a tray of easy-to-serve sandwiches that work for dinner, gatherings, or packed lunches.
Ingredients
- 12 soft dinner rolls, about 1 pound (450 g), kept connected if they come in a pull-apart tray
- 3 tablespoons (45 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) honey
- 12 ounces (340 g) thinly sliced deli turkey
- 6 ounces (170 g) sliced provolone cheese, about 6 slices
- 1 cup (30 g) loosely packed baby spinach
- 1 medium tomato, about 6 ounces (170 g), thinly sliced and patted dry
- ¼ small red onion, about 1 ounce (28 g), thinly sliced
- ¼ teaspoon (1 g) fine salt
- ⅛ teaspoon (0.5 g) freshly ground black pepper
Instructions
- If the rolls are attached, keep them together and use a long serrated knife to slice the whole slab horizontally, creating one top and one bottom. Set the top aside. If they are separate, slice each roll horizontally, keeping the halves paired.
- Stir the mayonnaise, Dijon mustard, and honey together in a small bowl. Spread the mixture evenly over the cut sides of the rolls. A thin, even layer adds flavor without making the bread soggy.
- Arrange the provolone over the bottom half of the rolls, overlapping the slices to cover the bread. Layer the turkey evenly over the cheese, folding slices as needed so the filling reaches the edges. Add the spinach, tomato, and red onion. Season the vegetables with the salt and pepper.
- Place the top half of the rolls over the filling and press gently. Use a sharp knife to cut the slab into 12 sandwiches, or leave them connected for serving and separate them at the table. Serve promptly, or cover and refrigerate according to the storage guidance below.
Tips
- Keep the bread dry: Tomato releases moisture, so slice it thinly, pat it dry, and add it shortly before serving if the sandwiches will sit for a while. You can also serve tomato on the side.
- Make neat cuts: A serrated knife and gentle sawing motion help keep the soft rolls from compressing. Wipe the blade between cuts if the fillings shift.
- Adjust the dressing: Use whole-grain mustard instead of Dijon for a seedier texture, or leave out the honey for a sharper, less sweet spread. Add a little extra mayonnaise if you prefer a milder dressing.
- Choose safe handling: Keep deli turkey and assembled sandwiches chilled until serving. Do not leave perishable fillings at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Serving Suggestions
Serve the sandwiches as a casual dinner with a green salad, crunchy coleslaw, or cut vegetables and dip. For a more substantial plate, add potato salad, baked potato wedges, or a bowl of vegetable soup. If serving them at a gathering, arrange the sandwiches on a platter and set out pickles, olives, and extra mustard separately so guests can add them without making the rolls soggy.
For a lunch box, pack a sandwich with an ice pack and keep it cold until lunchtime. If you are making a platter for a group, place out a smaller portion at a time and replenish it from the refrigerator rather than leaving the whole batch unrefrigerated.
Variations
- Ham and Swiss: Replace the turkey and provolone with 12 ounces (340 g) sliced ham and 6 ounces (170 g) Swiss cheese. Keep the spinach and onion, or add a few pickle slices for a sharper bite.
- Roast beef: Use 12 ounces (340 g) thinly sliced roast beef and 6 ounces (170 g) cheddar or provolone. Replace the honey mustard with horseradish mayonnaise, made by stirring 1 teaspoon (5 ml) prepared horseradish into the mayonnaise.
- Vegetarian: Replace the turkey with 1½ cups (about 225 g) sliced roasted red peppers and 1 cup (150 g) drained, sliced artichoke hearts. Add extra provolone or use sliced mozzarella. Pat the vegetables dry before layering.
- Warm, melty sliders: For a baked version, assemble the rolls with turkey and cheese but leave out the fresh spinach and tomato. Brush the tops with 2 tablespoons (28 g) melted butter, cover loosely with foil, and bake at 350°F (175°C) for about 15 minutes, until hot and the cheese melts. Add the fresh vegetables after baking. Because deli meat is already cooked, no raw-meat cooking temperature applies; if using any freshly cooked poultry instead, verify it reaches 165°F (74°C) with a food thermometer.
Storage and Reheating
For the best texture, assemble the sandwiches shortly before serving. If you need to make them ahead, refrigerate them in a tightly covered container and eat within 3–4 days; the bread may soften, especially where it touches tomato. Refrigerate within 2 hours of assembly, or within 1 hour if the room is hotter than 90°F (32°C). For better make-ahead texture, store the sliced vegetables separately and add them just before serving.
These sandwiches are usually served cold, so reheating is optional. To warm a sandwich, remove any fresh spinach and tomato, wrap it in foil, and heat in a 325°F (165°C) oven until warmed through; add the vegetables afterward. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not microwave foil; for microwave reheating, use a microwave-safe plate and heat in short intervals.
Frequently Asked Questions
Can I make dinner roll sandwiches the night before?
Yes, but they are best when the wet ingredients are kept away from the bread until closer to serving. Assemble the rolls with the dressing, cheese, and turkey, cover and refrigerate, then add dry spinach and well-drained tomato shortly before serving. Keep the sandwiches chilled overnight.
How many sandwiches does this recipe make?
It makes 12 small sandwiches from 12 dinner rolls and serves about 6 people at two sandwiches each. Plan on more per person if they are the main dish and the rolls are especially small, or fewer if you are serving several sides.
Can I use another kind of dinner roll?
Yes. Soft Hawaiian-style rolls, potato rolls, or plain slider rolls all work. Sweeter rolls make the mustard dressing taste sweeter, so you may want to omit the honey. If your rolls are unusually small or large, adjust the filling to cover them evenly.
How do I keep the sandwiches from getting soggy?
Use a thin layer of dressing, pat tomato dry, and avoid adding wet pickles or roasted vegetables without draining them. If making the sandwiches ahead, leave the tomato out and add it just before serving. A cheese layer between the dressing and other fillings also helps protect the bread.
Can I freeze assembled dinner roll sandwiches?
Freezing is not recommended for this version because fresh tomato and spinach become watery and limp after thawing. You can freeze plain rolls separately, then thaw them and assemble fresh sandwiches. Keep cooked or deli fillings refrigerated during preparation.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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