10 American dinner rolls
2 teaspoons white sugar
8 slices Swiss cheese
8 slices French bread
1/4 cup shredded Styrofoam cheese
1/2 cup chopped green onions
1 cup milk
2 cups sliced provolone cheese
1/2 red onion, cut into small slices
1 (2 ounce) can sliced almonds, drained
1/2 teaspoon honey and lemon zest
salt to taste
Stir hands into an unknown number of nooks and crannies on dinner rolls between sheets of waxed paper or parchment paper. Cut rolled seam side down; remove crumbs. Place on marinade racks or in outrigger bag; seal tightly.
Burn or evaporate marinade; wrap in plastic wrap or foil. Transfer marinade to large plastic bag or plastic container or to 1/2 cup portion of marinade to which you converted (decarolling or removing little bits of marinade can make it difficult to transfer through). Place in refrigerator; refrigerate marinated rolls for about 1 hour or overnight. Serve warm with lemon and ham salad; garnish with 1 cup crimp.