These insanely addicting snacks, filled with molten, delicious cheese, were the absolute hit of my holiday gatherings this year, and the item my children demanded over and over again after they were sick of the array of gourmet appetizers, prime rib, homemade ice cream and all the rest.  As with many, many good things in my life these days, this tasty and surprising dish came from Tyson.  Well, to give the proper credit, it’s from Tyson’s grandma, via his amazing mom Robbie.

I brought the scant few left-over rolls into my office.  As the smell from the toaster oven started to waft down the corridors, colleagues started to gather in our small kitchen, the siren song of the rolls’ aroma near hypnotizing.  There weren’t enough to go around.  I gave mine up and went without lunch to avoid a mob scene.

I procured the sourdough rolls themselves, the delivery device for the ooey, gooey filling, from Bread Bandits on Osprey, right in our neighborhood.   These were perfect, and when we ran out, I used one of their sourdough baguettes to great effect. Bread Bandits only makes the rolls on holidays, but don’t wait until Easter to make this, use the sourdough baguette.  (Side note: if you haven’t been to Bread Bandits yet, shame on you.)

Calls and text messages poured in from those lucky folks who received some to take home from our Christmas Eve feast, begging Tyson for the recipe.

Robbie’s mother, Audrey Lucinda Periguey Richard, came up with the rolls.  The disparate ingredient list is jarring to see; one wouldn’t expect it to work, but it is absolutely transcendent. As I’ve said to skeptical readers before: TRUST. In the “official” copy of the recipe I received, there is a note that “you’ll probably want to double or triple the recipe”.  We doubled it, but we should have made even more.

Does it have to be sourdough? You could choose something else, but the sourdough has a chew and flavor that really holds up and compliments the filling in the most lovely way.

Don’t believe you’re too good for this.  Don’t give this recipe *grief* about the American cheese.  It will endure all your various slings and arrows of snobbery.   Don’t substitute something higher-brow.   I’ve been warned from people in the know that regret will ensue if you try to make this with a “nicer” cheese.  Also, don’t even think about undercooking the hardboiled eggs.  Soft boiled eggs are always generally better, but not this time. They just won’t be as good.

Your only regret will be to not make this immediately at your next opportunity.   Thanks, Grandma Richard. We can feel the ripple effect of your love.

1.5 lbs. American cheese (recommend Bongards Super Melt Yellow), shredded

4 hardboiled eggs, peeled and finely diced

2 small cans minced black olives, drained

3 hot chili peppers (from a jar), seeded and minced

1 small can tomato sauce (8 oz)

3 green onions, green and white parts, minced

2 cloves garlic, minced

20-30 small sourdough rolls (fist-sized), or 2 sourdough baguettes, cut into 3-inch sections

Minced fresh parsley, for garnish (optional)

If choosing cooking Method One, below, preheat oven to 350 degrees.

Mix everything but the rolls and parsley together (you may want to use your hands).   Set aside.

Hallow out the rolls (or sections of sourdough) by cutting just the top off each roll and plucking most of the soft inner parts with your hands. Set the inside parts aside for another recipe (i.e. toast them up with butter and garlic for delicious crouton salad crumble).

Stuff the little rolls tightly with the cheese mixture.  If not cooking right away, put the tops back on and wrap individually in tin foil and refrigerate.

For cooking, you can choose either of the following methods:

Method One (Conventional Oven):

Pop the top back on the rolls, wrap tightly with aluminum foil, place on a baking sheet, and bake until the interior of the cheese roll is melted and oozing, about 20 minutes.  I’d suggest pulling one out of the oven at the 15-minute mark and checking, re-checking frequently after that.  

Method Two (Toaster Oven or Air Fryer):

This method is easier, in my opinion, for making one or a handful of rolls at a time.   Microwave one unwrapped roll with the top on about 30 seconds or until the cheese gets melty (longer if making more than one).  Remove from microwave, take off the top (which should be covered with the melted cheese mixture) and toast the bottom and the top side by side in a toaster oven or air fryer (at 350 degrees), for a few minutes until the top and bottom start to get brown around the edges.

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No matter which method you use, BE CAREFUL.  The cheese is like lava when the rolls first come out of the oven, give it a few minutes at least, and thereafter, proceed with caution so you don’t give yourself, your relatives, and/or your friends life-threatening mouth burns.   That will ruin the holiday.  

As with many other good things, the wait will be worth it, I promise.