One of the beauties of creating something low carb that is as versatile as Low Carb Sprouted Crescent Dough (and the recent recipe post, Low Carb Sprouted Dinner Rolls) is being able to make so many formerly-high-carb foods into low carb foods. Once I got onto low carb bread making, dough, biscuits, crackers, Cream Cheese Dessert Base, candy, and so much more, I could look at a recipe that was previously off limits in low carb eating–and transform it into something low to moderate in carbs! Such was the case with our family’s long time favorite, Hot Hamaramas. (I have since found that they are called Hawaiian Sliders, ham and cheese sliders, baked ham sandwiches, and more. I have made these two two decades and always called them Hamaramas from a restaurant in my childhood hometown.)
These little sandwiches are perfect for low carbers and those desiring “real foods” ingredient-wise–until you get to the “sandwich” part, lol. They really aren’t the same with almond-flour biscuits or Oopsie Rolls. (Though I do recommend you make ham and cheese sandwiches and bacon-egg-cheese sandwiches on the Oopsie Rolls….they really are delicious!)
And these “sandwiches” definitely aren’t the same without any bread at all. So…enter low carb yeast breads (homemade or store bought).
I forgot to take a picture of my healthy dinner rolls the last time I made them, so here’s what the jelly roll pan looks like with the traditional rolls used.
Here are some tips for modifying these Hot Hamaramas / Hawaiian Sliderss for different types of cooks and eaters:
- If your kids are not mustard fans, even my revised-less-mustard amount might be too much. One of our grown kids leaves out the mustard entirely when she makes this.
- My guys like more meat and cheese than the recipe calls for!
- I reduced the sauce in this recipe over the years from my original since I kept throwing half of it out. Even with the amount in the recipe as given, I don’t use all the sauce.
- Make your low carb bread from my recipe or get your favorite healthy buns for this recipe.
- If you want more real, yet still meltable cheese, you might try a combination of mozarella and farmers’ cheese or a softer goat cheese.
- The meat, cheese, and sauce are all low carb, so no revisions needed there!
- You can make these for 6 to 7 carbs per roll by using my Low Carb Sprouted Wheat Rolls OR purchase low carb hot dog buns and cut them in half to make two sandwiches out of each bun. These are pretty good “rectangular” slider buns that will still be low carb.
- These are perfect appetizer sandwiches, grad party and shower treats, brunch sandwiches, and more. I have served them at three of our four graduation parties, and people LOVE them—with the King’s Hawaiian Rolls, of course! 🙂
- They are super fast to make in bulk. You can even make multiple pans of these without the sauce and cover them with foil and stick in fridge. Make your sauce and put in storage container. At serving time, just stir your sauce, brush it on, and pop in the oven.
P.S. Let me know how you made these–healthy for regular fare or with those amazing sweet Hawaiian rolls for a special occasion. And how your people enjoyed them! I am making them for our family’s Christmas Eve this year!
Below are links to the ingredients I use in the recipe above. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- 3 pkg Hawaiian, sweet dinner rolls (36 ct total) (LOW CARB---One recipe Low Carb Sprouted Dinner Rolls OR 18 low carb hot dog buns)
- 2½ to 3 pounds of deli ham
- 36 slices swiss or other meltable cheese
- ½ cup butter, melted
- 1 TBSP poppy seeds
- 1½ tsp Worcestershire sauce
- 1-2 tsp Dijon mustard (depending on family’s like or distaste for mustard)
- 1 tsp onion powder
- Place parchment in huge jelly roll pan (or two large baking pans with sides).
- Slice the top of each roll and place each bottom in the jelly roll/baking pan.
- Layer the ham and cheese on each roll.
- Replace the tops of each roll.
- Combine the butter, poppy seeds, mustard, Worcestershire, and onion powder; mix well.
- Brush the sauce over the tops of the rolls.
- Cover the entire pan with foil and bake at 350° for 30 minutes or until the cheese melts.
- Uncover the pan and cook for 2 additional minutes. Serve warm.
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