Hawaiian Roll Sliders with Meat Sauce and Parm

Preheat the oven to 425ºF. Line a baking sheet with foil and spray it lightly with nonstick cooking spray.

Make the garlic butter: To a small heatproof bowl, add the butter, about two-thirds of the garlic, 1 1/2 teaspoons garlic powder, and a pinch each of salt and freshly ground black pepper. Microwave until the butter has fully melted, in 30-second intervals, stirring after each.

Prepare the rolls: Using a serrated knife, cut the rolls horizontally in half, dividing the tops and bottoms while keeping the rolls connected. Place them on the prepared baking sheet and brush each inside with about two-thirds of the garlic butter. You'll use the remaining garlic butter to brush the top of the rolls after assembling.

Toast the rolls: Toast the rolls in the oven until golden brown and slightly dried out, 5 to 7 minutes. Set them aside to cool while you make the filling.

Cook the filling: Meanwhile, heat a large skillet over medium-high heat. Add the onions and 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until golden around the edges. Stir in the remaining grated garlic and cook for 30 seconds. Then, add the ground beef and increase heat to high heat. Season with the remaining 1 1/2 teaspoons salt, 1 teaspoon garlic powder, Italian seasoning, and black pepper. Stir well, breaking up the beef into small pieces. Cook until the meat is no longer pink and some moisture has evaporated but the fat remains, about 8 minutes.

Add the tomato paste: Lower heat to medium-high heat and stir in the tomato paste. Cook until the tomato paste is jammy and slightly darkened, stirring frequently, about 5 minutes. Add 1 cup of water, stir well until fully combined, and turn off heat.

Assemble the sliders: Evenly layer half the sliced cheese on the bottom rolls, making sure to fully cover the bread—the cheese will act as a barrier to keep the rolls from getting soggy. Spread the filling over the cheese and then, top it with a layer of the remaining cheese. Top with the other half of rolls. Brush the tops with the remaining garlic butter, and bake again until the cheese is melted and the sliders are deeply golden, about 3 minutes.

Serve the sliders: Allow the sliders to cool slightly before serving. Tear or cut individual sliders off and serve warm. Store any remaining sliders in the fridge tightly covered. Leftovers will keep for up to 5 days. Reheat in the microwave for 30 seconds—add 15 seconds for each additional slider. To reheat in the oven, bake for 8 to 10 minutes at 350°F, until the cheese has melted and the sliders are crisp and heated through.