Slice rolls. Spray an 11x15x2 inch sheet pan with cooking spray and lay a piece of Parchment paper to line the baking sheet. Spray parchment lightly with cooking spray to prevent sandwiches from sticking. ** I use a Silpat baking sheet which replaces using parchment and they do not have to be sprayed. Place rolls in pan and place a 1/2 slice of cheese on bottom half, folding to fit, then slice of ham (folded to fit the roll) on top of cheese and top with another 1/2 slice of cheese. Replace top half of roll. They should completely fill the sheet pan. There may be about 4 rolls leftover. Or the rolls can be placed on the sheet pan and sliced in half all at one time, then lay the ham and cheese on bottom half and lay the top half over the ham and cheese. Cut the rolls so it makes individual sliders and pour marinate over all and continue with the recipe instructions.

Brush tops of rolls with the sauce until all the sauce is used. Cover with foil sealing edges and chill in fridge overnight.

Bake covered in foil at 350 degrees for 10 minutes. Remove foil and continue baking an additional 10 minutes until cheese is nicely melted. Don’t over bake or rolls will be dry. Serve warm.