Ingredients:
- 1 package (3 ounces) julienned soft sun-dried tomatoes (not in oil)
- 1 package (12 ounces) Hawaiian sweet rolls
- 1/2 cup prepared pesto
- 1/2 pound thinly sliced deli roast beef
- 6 slices provolone cheese
Directions:
- Preheat your oven to 350°F. Place the sun-dried tomatoes in a small bowl and cover with hot water. Let them soak for about 15 minutes until they are rehydrated, then drain and pat them dry.
- Without separating the rolls, slice them in half horizontally. Arrange the bottom halves in a greased 13×9-inch baking dish. Spread pesto evenly over the cut sides of both the top and bottom halves.
- Layer the bottom halves with roast beef, provolone cheese, and the rehydrated sun-dried tomatoes. Place the top halves of the rolls back on.
- Cover the dish with foil and bake for 20-22 minutes, or until the cheese is melted. Remove the foil and bake for an additional 2-3 minutes, or until the tops are golden brown.
Nutrition Facts (per 2 sliders):
- 437 calories
- 20g fat (8g saturated fat)
- 68mg cholesterol
- 737mg sodium
- 43g carbohydrates (18g sugars, 5g fiber)
- 22g protein
