It's got the perfect "swicy" kick with a hint of hot chili sauce.

Published on December 1, 2025

Credit:

Carson Downing / Food Styling: Annie Probst

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Bring the heat to brunch with these sweet-meets-spicy mini sammies that pair the beloved baked party slider with French toast technique. Sweet Hawaiian rolls dunked in savory, sriracha-spiced custard and filled with ham, pineapple, and Swiss bake into melty little pillows.

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Ingredients

  • 1 (12-oz.) pkg. Hawaiian rolls

  • 1 cup half-and-half

  • 3 eggs

  • 2 Tbsp. reduced-sodium soy sauce

  • 1 tsp. sriracha sauce, plus more for serving

  •  2 cups shredded Swiss cheese

  • 4 oz. sliced deli ham

  • 1 (8-oz.) can pineapple slices, drained, patted dry, and cut into thirds

  • Thinly sliced green onions

Directions

  1. Preheat oven to 350°F. Line a 15x10-inch baking pan with parchment paper.

  2. Use a serrated knife to split slab of rolls horizontally. (Do not separate rolls.) Place both halves, cut side up, in prepared baking pan. Bake until lightly toasted, 8 minutes.

    Bread Swap: We like the subtle sweetness of Hawaiian rolls, but you can use brioche or another soft roll.

  3. In a 3-qt. rectangular baking dish whisk together half-and-half, eggs, soy sauce, and sriracha sauce.

  4. Place bottom half of rolls, cut side down, in egg mixture; let soak 1 minute, flipping once. Return to baking pan, cut side up. Top evenly with 1 cup of the cheese, the ham, and pineapple. Sprinkle with 1/2 cup of the cheese. Place top half of rolls, cut side down, in egg mixture; let soak 1 minute, flipping once. Place, cut side down, on top of assembled sandwiches.

  5. Coat a sheet of foil with nonstick cooking spray and cover rolls with foil. Bake 30 minutes. Remove foil; sprinkle top of rolls with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted and bread is toasted, 6 minutes more.

  6. Drizzle rolls with additional sriracha sauce and sprinkle with green onions. Cut between rolls with a serrated knife to separate sandwiches.

Credits

Recipe developed by Anna Theoktisto.