Ingredients:

  • 3 tbsp Unsalted butter, melted
  • 2 cloves Garlic, minced into a paste
  • 1 tsp Dried parsley
  • 0.5 tsp Coarse sea salt
  • 0.25 cup Light mayonnaise
  • 0.25 cup Non-fat Greek yogurt, plain
  • 0.5 tsp Cracked black pepper
  • 1 tsp Lemon juice
  • 1 pack (12 count) King's Hawaiian Rolls
  • 1 lb Center-cut bacon, cooked and chopped
  • 2 large Roma tomatoes, seeded and finely diced
  • 2 cups Butter lettuce, shredded
  • 1 cup Reduced-fat sharp cheddar cheese, shredded

Instructions:

  1. Slice the entire block of Hawaiian rolls in half horizontally using a long serrated knife. Note: Keep the rolls connected to make layering easier.
  2. Place the bottom half of the rolls into a 9x13-inch baking dish.
  3. Whisk together 3 tbsp melted butter, 2 cloves minced garlic, 1 tsp dried parsley, and 0.5 tsp sea salt.
  4. Brush exactly half of that garlic butter mixture onto the cut side of the bottom buns. Note: This creates the essential moisture barrier.
  5. Combine 0.25 cup light mayo, 0.25 cup Greek yogurt, 0.5 tsp black pepper, and 1 tsp lemon juice in a bowl.
  6. Spread the creamy mixture evenly across the bottom buns, reaching all the way to the edges.
  7. Layer 1 lb of cooked chopped bacon and 2 diced Roma tomatoes over the sauce.
  8. Sprinkle 1 cup shredded cheddar cheese over the top to act as a binder for the meat.
  9. Place the top bun slab back on and brush the remaining garlic butter over the tops of the rolls.
  10. Bake at 350°F (180°C) for 10-15 minutes until the cheese is melted and the tops are golden brown.
  11. Remove from oven and lift the top slab to add 2 cups shredded butter lettuce before serving.