Bread Booze Bacon: Bourbon Bacon Roast Beef Sliders

I told you I was going to make something else out of the candied bacon I did back in November.  And it was difficult, I promise you, keeping that bacon frozen and out of my mouth hole.  Because it is fantastic.  But so are these sandwiches.  If there is a pack of hungry meat-eating guys in your family, I highly recommend you feed them this.  It will go over well.

Bourbon Bacon Roast Beef Sliders
Adapted from Bread Booze Bacon blog

6 tablespoons unsalted butter, divided use

1 large sweet onion, chopped

Kosher salt, to taste

1 (12-ounce) package King's Hawaiian rolls

1 pound thinly sliced roast beef
4 slices Whiskey Candied Bacon, chopped
6 sharp Cheddar cheese slices

½ teaspoon granulated garlic

½ teaspoon onion powder
Black poppy seeds

Preheat oven to 350°F.

Heat three tablespoons of butter in a heavy saucepan over medium-high heat.  Once the butter is melted, add the onions.  Lower the heat to medium or medium-low, and cook the onions, stirring often, until brown and caramelized, possibly up to an hour.  Season with kosher salt while cooking.  Set aside.

Cut the rolls in half to form tops and bottoms, and place the bottom half of the rolls in a greased 13x9-inch baking dish.  Place a layer of roast beef over the bottom rolls.  Top with a layer of cheddar cheese slices, about half a slice per roll. Finish with a layer of Whiskey Candied Bacon pieces and a spoon of the caramelized onions. Place the top of the rolls on the sandwiches.

Cover the dish with foil and bake for 10 minutes, then remove the foil.  Melt the remaining 3 tablespoons of butter and mix it with the granulated garlic and onion powder. Brush the rolls with the melted butter mixture and sprinkle with poppy seeds.  Continue baking for another 10 minutes.

Makes 12 sandwiches