There are sandwiches, and then there are boat sandwiches. These are built for making a whole crew’s lunch at once using Hawaiian rolls because nobody wants to spend their lake morning individually assembling sandwiches like they work at Subway.
The formula is simple: keep the entire slab of Hawaiian rolls together and slice it horizontally. Then layer cheese → mayo/mustard → meat → mayo/mustard → cheese before putting the top back on. The cheese creates a barrier between the bread and condiments, helping prevent the dreaded soggy-sandwich situation. Slice into individual sliders, pack them up, and get them in the cooler.
If you’re making more than one variety, LABEL THEM. This is apparently not common sense to everyone. It remains a sore subject in our group after someone decided to embrace chaos and send multiple unidentified sandwiches onto the boat like some kind of sandwich rebel. We’ve moved on. Mostly.
The Boat Sandwich Formula
You'll need:
- 1 package Hawaiian rolls
- Sliced cheese
- Mayo, mustard, or your condiment of choice
- Deli meat
- Foil, parchment, or sandwich bags
- A marker for labeling
Build it:
- Keep the rolls connected and slice the entire slab horizontally, creating one giant top and bottom.
- Cover the bottom bread with cheese. Don’t skip this, it’s your anti-soggy insurance policy.
- Spread mayo and/or mustard on top of the cheese, not directly on the bread.
- Pile on your deli meat.
- Add your second layer of condiments.
- Top with another layer of cheese to protect the top buns.
- Put the Hawaiian roll tops back on and slice along the original roll lines.
- Reuse the bag to easily store the rolls.
- Label the type of sandwich
- Refrigerate and transfer to the boat cooler.
Easy combos: Turkey + cheddar + mayo
• Ham + Swiss + Dijon
• Roast beef + provolone + horseradish mayo
• Salami + provolone + Dijon