Mexican Sandwiches

Hollowed-out dinner rolls stuffed with a beefy, cheesy Mexican filling and baked in foil until the bread is warm, the cheese is melted, and every bite is a self-contained package of flavor. Ground beef gets browned with onions, then mixed with longhorn cheese, tomato sauce, chopped black olives, and salsa before being packed into the scooped-out centers of hard rolls.

Pinching the bread out of the center of each roll creates a sturdy shell that holds the filling without getting soggy. The hard rolls are key here. Soft rolls collapse under the weight of the beef and cheese mixture. The foil wrap traps steam during baking, which softens the crust just enough while keeping everything sealed and molten inside.

These are a crowd feeder. The recipe makes 24, so they’re built for game day, potlucks, or feeding a hungry family with minimal effort.

Kitchen Tips

• Drain the browned beef thoroughly. Excess grease will soak into the bread and make the rolls soggy.
• Save the bread you pinch out and make breadcrumbs or croutons. No waste.
• Wrap each roll tightly in foil so the steam stays trapped during baking.
• These can be assembled ahead of time and refrigerated. Add 5 to 10 minutes to the bake time if going straight from the fridge.

Variations

• Use shredded chicken or ground turkey instead of beef for a lighter filling.
• Swap longhorn cheese for pepper jack for extra heat.
• Add a layer of refried beans inside the roll before the meat for a more substantial sandwich.