• 1 package of 8 Turano Mini French Rolls
• 3 tablespoons Dijon-style mustard
• 2 teaspoons Worcestershire sauce
• 8 ounces thinly sliced deli ham
• 2-1/2 cups cooked pulled pork
• 12 slices Swiss cheese
• 30 dill pickle chips drained
• 8 tablespoons unsalted butter divided
• 1-1/2 teaspoons dried minced garlic
• 1-1/2 teaspoons dried minced onion
• 1-1/2 teaspoons poppy seeds
• 3/4 teaspoon Flaky sea salt

① Preheat the oven to 350°F. Spray a baking dish with cooking spray and set aside.
② Place the bottom half of the Turano Mini French Rolls in the prepared baking dish.
③ In a small bowl, combine Dijon mustard, Worcestershire sauce, and 3 tablespoons of melted (but slightly cooled) butter. Mix until smooth. Spread half the sauce over the bottom half of the rolls in the baking dish. Spread the remaining sauce on the cut side of the top half of the rolls.
④ Layer half the Swiss cheese slices on the bottom rolls. Add the ham, followed by the pulled pork, then the pickles. Top with the remaining Swiss cheese. Press down gently to create an even layer. Bake without the top rolls for 10 minutes. Remove from the oven and place the top rolls over the cheese.
⑤ In another small bowl, mix the remaining 5 tablespoons of melted butter with minced garlic, minced onion, poppy seeds, and sea salt flakes. Stir to combine. Brush the mixture over the top and sides of the rolls using a pastry brush.
⑥ Cover the dish loosely with foil and bake for 20 minutes. Uncover and bake for an additional 5–10 minutes, or until the rolls are golden and the cheese is melted. Remove from the oven and let stand for 5 minutes. Slice the rolls apart with a sharp knife and serve promptly. Enjoy!